Soy Sauce Chicken
1/4 cup sesame oil (or toasted sesame oil)
1 head garlic, coarsely chopped or crushed
1 pint dark soy sauce
1 pint light soy sauce
1 qt water*
3/4 cup light brown sugar
1 cup sliced green onion
4 star anise (optional but makes it taste better to me)
2 Tsp Chinese five-spice powder (also optional. I prefer it in but have made without and is still delish)
8 lbs chicken
About 8lbs of chicken.
It can be any type you want. All thighs, all legs, assorted, etc or you can do the chicken whole and cut it up later. Most Chinese families do this.
*Note the amount of water is equal to the volume of soy sauce. If there’s not enough liquid to cover the chicken, either remove a little chicken or if you’re doing a whole chicken and it’s just about covered, add equal parts water and light/dark soy to bring it up. You can kick up the other ingredients by a smidge to compensate.
In a large stockpot, heat sesame oil over med-high heat.
Once hot, add garlic and sauté for 2-3 minutes. Stir in remaining ingredients, minus the chicken.
Stir to ensure the brown sugar is fully dissolved.
Add chicken and bring to a boil.
Once at a boil reduce to a very low simmer, cover and cook for 2 hours.
It can be served right out of the sauce but if you want to have it with rice, you can take a portion of the sauce and heat it in a smaller saucepan.
Thicken it up a bit with flour or cornstarch and spoon over the rice.
I like to take the chicken, after it’s cooked and put it on my hot charcoal grill for a couple minutes all sides.
If you do this, make sure you have LOTS of Pam on the grill and that you use a big burger flipper and tongs to flip because the meat will fall off the bones and possibly apart it will be so tender.
Pairs Well With
This recipe is great! I have never made the full 8 pounds of chicken, I make 2 pounds of chicken and use one quarter of each ingredient.