The Cantonese often go ga-ga over Hainanese chicken, a dish prepared by boiling a whole chicken in pork and chicken stock. It originated on the island of Hainan, became a national dish of Singapore, and is enjoyed anywhere on the globe where the Cantonese dine.
Chicken without sauce allows you to taste the freshness of the skin and meat, much like eating shimp with nothing but a spritz of lemon. But no offense to Hainanese chicken - sometimes your tastebuds just cry out for something savory that just melts off the bone.
Soy-braised chicken is a simple casserole dish can be whipped up within 30 or 40 minutes. An earthenware casserole dish is ideal, but a medium sized pot also works. (My mother once said that moist-cooking methods with a lot of soy sauce is bad for metals...maybe any food scientists would like to explain why?)
Soy-Braised Chicken
Serves 4
500 mL (2 cups) soy sauce*
750 mL (3 cups) water*
1 piece ginger, peeled and sliced
45 mL (3 tablespoons) sugar
10 mL (2 teaspoons) cinnamon
5 mL (1 teaspoon) star anise
4 pieces chicken, thighs or wings or combo
1 scallion, roughly chopped
*More if needed to cover chicken at least 3/4 of the way, but maintain the 2 parts soy sauce to 3 parts water ratio.
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 and prepare to enjoy some savory, succulent chicken.
