Dark Soy Sauce Braised Chicken

Dark soy sauce braised Chicken (Tender meat, rich sauce aroma)

Braised chicken in brown sauce is a "hard dish" on the dining table. To achieve a bright red and inviting appearance with tender and bone-free meat, the key lies in a good bottle of dark soy sauce. TSY dark soy sauce has a rich and mellow aroma, with even coloring. It can penetrate deep into the chicken's texture, allowing the chicken to fully absorb the sauce. After stewing, the meat is neither tough nor overcooked, and the soup is thick and flavorful. When paired with rice, it can make you eat two more bowls.

【 Prepare Ingredients 】 (For 3-4 people)

- Main ingredients: Half a Sanhuang chicken (about 800g, or 4 chicken legs, chicken legs are more tender and easier to remove from the bone), 10g ginger slices, 15g scallion sections, 2 star anise, 1 small piece of cinnamon, 2 dried chili peppers (optional, can be omitted if you don't like spicy food), 4 cloves of garlic (crushed)

- Seasoning: 20ml TSY dark soy sauce (core coloring, creating a bright red appearance), 15ml TSY light soy sauce (enhancing freshness and flavor), 10ml cooking wine (removing fishy smell and greasiness), 15g rock sugar (neutralizing saltiness, making the sauce thicker and brighter in color), 4g salt, 20ml TSY cooking oil, 500ml hot water (hot water must be used to prevent the chicken from shrinking and becoming tough)

"Detailed Procedure

1. Chicken preparation: Wash the Sanhuang chicken and cut it into 3-4cm cubes (chicken legs can be cut into two sections). Put them in a basin, add water, and let them soak for 10 minutes to extract the blood water (reduce the fishy smell). Then take them out and drain the water. Add enough water to the pot, put in 2 slices of ginger and 5ml of cooking wine. When the water boils, add the chicken pieces and blanch over high heat for 3 minutes. Skim off the scum on the surface, take out the chicken pieces, rinse them clean with warm water, and set them aside after draining (rinse with warm water after blanching to prevent the chicken from shrinking when cold).

2. Stir-fry the base sauce until fragrant: Pour 20ml of cooking oil into the pot. When the oil is hot, add the remaining ginger slices, scallion sections, garlic, star anise, cinnamon, and dried chili peppers (optional). Stir-fry over low heat until fragrant until a rich aroma of spices is released. Be careful not to burn the oil to avoid a bitter taste.

3. Stir-fry until fragrant and colored: Add the drained chicken pieces and stir-fry over high heat quickly until the surface of the chicken pieces turns slightly yellow and the moisture has evaporated. Then, pour in the remaining 5ml of cooking wine and stir-fry evenly to remove the fishy smell of the chicken. Then add the TSY dark soy sauce and stir-fry over high heat quickly to ensure that each piece of chicken is evenly coated with dark soy sauce and turns a bright red color (this step requires quick stir-frying to prevent the TSY dark soy sauce from sticking to the bottom of the pan).

4. Simmer until flavorful Add TSY light soy sauce and rock sugar, stir-fry evenly, then pour in hot water, making sure it completely covers the chicken pieces (do not use cold water, otherwise the chicken will shrink and become tough). After boiling over high heat, turn to medium-low heat, cover the pot, and simmer for 20 to 25 minutes (adjust the time according to the size of the chicken, 20 minutes for chicken legs and 30 minutes for whole chicken). During this period, stir every 5 minutes. Prevent the chicken pieces from sticking to the bottom of the pot.

5. Reduce the sauce and serve: Simmer until the chicken is tender and can be easily Pierce through with a chopstick. Open the pot lid, turn to high heat and reduce the sauce. While reducing the sauce, stir-fry to ensure each piece of chicken is coated with the thick sauce. When the sauce becomes thick and can coat the surface of the chicken, add salt, stir-fry evenly, turn off the heat, sprinkle a little chopped scallion, and it's ready to be served on a plate.

Highlights of TSY Dark Soy Sauce

TSY dark soy sauce has a rich and mellow aroma that is not pungent. It has a uniform and long-lasting color. During the stewing process, it does not turn black easily, allowing the chicken to fully absorb the sauce aroma. The meat is tender and breaks off the bone, and the sauce is thick and flavorful, without any extra off-flavors. Whether for family gatherings or entertaining guests, it is a reliable dish that can easily showcase cooking skills and also reflect the high quality of TSY dark soy sauce.

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