Special Feature: Products Sally Recommends
chinese braised soy sauce chicken
4 pounds chicken legs
¼ teaspoon fresh ground pepper
1/4 cup brown sugar
2 tablespoons dark soy sauce
1/2 cup dry sherry
½ cup soy sauce
2 cups water
2 green onions, cut into 2-inch pieces
6 slices peeled ginger
3 whole star anise, or an equal amount of broken pieces
1 cinnamon stick, about 2 1/2-inch long
2 teaspoons sesame oil
Garnish: shredded green onion
1. Remove loose fat from chicken legs.
2. Combine ingredients for braising sauce and chicken in a large saucepan. Bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer for 20 minutes.
3. Turn the chicken pieces over and simmer for 20 minutes more. Remove chicken to a platter.
4. Strain sauce through a sieve; skim off fat.
5. With a cleaver, separate thigh from drumstick at the join Arrange them on a serving platter.
6. Reheat 1/2 cup sauce with 2 teaspoons sesame oil to pour over chicken. Garnish with shredded green onions.
© Dorothy Huang, 2004
As a renowned Chinese culinary instructor, Dorothy Huang has taught thousands of people the art of Chinese cooking. Her beautiful cookbook, Chinese Cuisine Made Simple ($34.95), contains 160 mouth-watering recipes. The book’s simple instructions and delicious results have proven popular with both novice and seasoned cooks.