SOY BRAISED CHICKEN RECIPES

Steps:

• 1. Use a sharp knife to cut the ginger into very fine julienne.

  2. Heat the oil in a large, heavy-based frying pan over medium heat. Cook the chicken pieces, in batches, turning once, for 5 minutes or until golden. Transfer to a medium saucepan.

  3. Pour off the excess fat from the frying pan, leaving about 2 tablespoons. Add the ginger, garlic and dried chillies and cook over medium heat, stirring, for 2-3 minutes or until aromatic.

  4. Add the ginger mixture, orange zest, star anise, cinnamon, stock, soy sauce, rice wine and sugar to the chicken in the saucepan. Bring slowly to a simmer over medium heat. Reduce the heat to low, cover and cook for 40 minutes or until the chicken is cooked through.

  Transfer the chicken to a bowl and set aside, covered. Pour the cooking liquid into a bowl and set aside for about 15 minutes or until it has cooled slightly and the fat has risen to the surface.

  6. Skim the fat from the surface of the cooking liquid, then strain through a sieve lined with muslin (cheesecloth). Discard all the solids, except the star anise. Return the strained liquid and star anise to a clean medium saucepan and bring to a simmer.

  7. Combine the cornflour with 1½ tablespoons of water and mix until smooth. Stirring constantly, add to the liquid in the saucepan and bring to a simmer. Cook, stirring, for 1-2 minutes or until thickened slightly.

  8. Return the chicken to the pan and cook over medium heat for 4-5 minutes or until just heated through. Serve the chicken and the sauce in shallow bowls, scattered with the spring onions and accompanied by the rice and bok choy.

Steps:

• Begin heating soy sauce and water over medium flame. Add ginger, sugar, cinnamon, and star anise.
• Bring mixture to simmer and add chicken. Reduce heat to very low and cover casserole dish/pot. Make sure heat is as low as can be without turning off; simmering soy sauce can easily become rapidly boiling soy sauce, which can easily become a big mess to clean up.
• Cook chicken for 15 to 20 minutes, depending on the size of the pieces. Cut one open to check for doneness. Ladle chicken from sauce mixture and serve as is. Or if you're handy with a cleaver, chop up those thighs into smaller pieces. Garnish with scallions.