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Chinese soy sauce braised chicken leg served with pak choi and white rice.
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Chinese Soy Sauce Braised Chicken Recipe

Poaching or braising is often seen as an outdated cooking method, but it is a beautifully simple way of cooking meat that delivers fantastic flavours and textures. This recipe sees chicken legs braised in soy sauce, Shaoxing wine, garlic and ginger. It is loosely based on a dish called See Yao Gai, and it tastes fantastic!
Course Main Course
Cuisine Anglo Chinese
Keyword chinese braised chicken, See Yao Gai, soy sauce braised chicken, soy sauce chicken
Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings 2 Servings
Calories 604kcal
Author Brian Jones

Ingredients

  • 2 Large Chicken Legs (Skin-on Bone-in) 500-550g Total
  • 3 Spring Onions Plus an extra one for Garnish
  • 4 Garlic Cloves
  • 30 g Ginger 1 Thumb-Sized Piece
  • 375 ml Water 1½ Cups
  • 125 ml Light Soy Sauce ½ Cup
  • 75 ml Shaoxing Wine ⅓ Cup
  • 3 tablespoon Dark Soy Sauce
  • 1 Star Anise
  • 2 teaspoon Sugar
  • ⅛ teaspoon MSG

For the Cornflour Slurry:

  • 1 teaspoon Cornflour
  • 2 teaspoon Water

Instructions

  • Roughly chop the spring onions and toss them into a 20cm or 8" saucepan. Set aside the green parts for later.
    Soy Sauce Chicken Process shot 1 of 8
  • Bash the garlic cloves with the side of a knife and toss them in the pan.
    Soy Sauce Chicken Process shot 2 of 8
  • Roughly chop the ginger and toss it into the pan.
    Soy Sauce Chicken Process shot 3 of 8
  • Pour the water, soy sauces, and Shaoxing wine into the pan, then add the star anise, sugar and MSG, then stir until the sugar has dissolved.
    Soy Sauce Chicken Process shot 4 of 8
  • Add the chicken legs (skin side down) to the pan, and bring to a simmer over a medium heat. Once the chicken is simmering, skim off any foam on the surface of the water. Add a lid, reduce the heat to low and cook for 45 minutes.
    Soy Sauce Chicken Process shot 5 of 8
    • Check that the chicken has reached at least 73°C or 165°F, then remove it and set it aside. *See Note Section Below*
  • Remove 125ml (½ Cup) of the poaching liquid from the cooking pan and add it to a small 15cm or 6" saucepan and bring it to a boil. Mix the ingredients for the cornflour slurry and whisk them into the sauce, and cook until it has thickened a little.
    Soy Sauce Chicken Process shot 7 of 8
  • Finally, slice the extra spring onion to sprinkle over the chicken before serving.
    Soy Sauce Chicken Process shot 8 of 8

Video

Notes

Chicken is safe to eat at 73°C or 165°F, but bone-in chicken leg meat is better to eat at closer to 80°C or 175°F.

Nutrition

Serving: 1 | Calories: 604kcal | Carbohydrates: 17g | Protein: 71g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 14g | Cholesterol: 328mg | Sodium: 6187mg | Fiber: 2g | Sugar: 5g
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