One Pot Braised Chinese Soy Sauce Chicken Recipes

BRAISED CHICKEN WINGS RECIPE

Steps:

• soak the chicken wings with a pinch of salt and clean water for 15 minutes. Transfer out and drain. You can let it drain naturally or absorb the water with kitchen paper.
• Transfer chicken wings to a bowl, add white pepper, salt, ginger and scallion. Then message (or grasp is a more accurate words) for 3-4 minutes. This step is the key of removing odd taste.
• Add a very small amount of oil in pan and fry chicken wings until slightly browned on both sides. Add scallion and ginger to fry until aroma. Transfer chicken wing to aside and fry the sugar over slow fire until bubbled. Mix well. This is the caramelization process which brings unique flavor for the chicken wings.
• Pour hot water to almost cover the chicken wings. Simmer for 5 minutes. Then pick the ginger and scallion out. They have finished their job! Turn up fire and thicken the sauce until all the sauces are attached on the chicken wings. Move the chicken wings continuously to help thickening the sauce and avoid burning. Serve hot!

SOY SAUCE CHICKEN WINGS

Steps:

• In a bowl, add ½ cup of soy sauce, ½ cup of water, 2 tablespoons of dark soy sauce, and 3 tablespoons of brown sugar. Then, mix them well.
• Push the sauté button on the instant pot. After, add ½ tablespoon of sesame oil, 4 slices ginger, and 6 cloves of garlic. Stir fry them a little bit.
• Next, add 1.5 pounds of washed party chicken wings into the pot. (The chicken wings don't need to be completely thaw. I used frozen party chicken wings.)
• After that, stir the sauce mixture well and pour into the pot.
• The following step, mix the sauce with the chicken well. After, close the lid and vent. Push the manual button to adjust time for 5 minutes at high pressure. Then, naturally release the pressure.
• In the meanwhile, cut 2 sticks of green onion into small strips.
• Lastly, add green onion and mix them. Then, use a skimmer to remove excess fat from the sauce.

BRAISED CHICKEN IN SOYA SAUCE

Steps:

• Marinate the chicken pieces with ingredient no. (2) to (4) for 30 minutes.
• Heat the oil in a saucepan and fry the onion and garlic till fragrant.
• Add the chicken pieces and fry lightly.
• Put in the ingredient numbers (5) to (16) and simmer till the chicken is cooked and the sauce thickens.
• Add a little more water if necessary as this dish should be quite wet.
• Put in the corriander leaves and stir for a minute.
• Ready for serving.
• Note 1: Do not overcook the meat so as to have a good texture.
• Note 2: If you find that the gravy is too oily, place the cooked dish into the fridge. When the dish is cold, the fats will coagulate as a white layer on top. Remove the layer of fats with a spoon. Reheat the dish and it will be ready for serving.

ONE-POT BRAISED CHINESE SOY SAUCE CHICKEN RECIPE

Steps:

• Cut chicken in half. Remove the innards, rinse and dry with kitchen towel.
• In a bowl, mix together olive oil, Shaoxing wine, sugar, salt and soy sauce. Rub the chicken thoroughly in the marinade ingredients and set aside for 30 minutes.
• Peel off the skin of garlic and ginger. Slice ginger into large thin pieces.
• Peel the carrot and fresh yam. Cut into small trunks.
• Rinse dried bay leaves and star anise with running water.
• Cover the bottom of the rice cook with ginger slices and garlic.
• Pour the chicken marinade into the rice cooker. Press cook button and cook for 3 minutes till fragrant.
• Put chicken in the cooker with 0.5 cup of water, star anise and dried bay leaves. Set cooking time to 12 minutes and press start.
• Once done, open the cooker and add in yam and carrot with the remaining half cup of water. Stir a little to make sure all ingredients are bathed in the sauce.
• Cook for another 10 minutes in the rice cooker.
• Transfer chicken, yam and carrot to a large plate.
• Chop the halved chicken into pieces. Pour the sauce in the cooker onto the plate and serve with jasmine rice.