The recipe is from Rasa Malaysia; I just change the ingredients amount for 4 chicken leg quarters instead. The chicken is indeed very delicious, tastes just like the ones sold in the Chinese BBQ stores. Thanks again Rasa Malaysia for sharing the recipe. Don’t let the kind-of-long ingredient list scare you; it’s pretty simple– just throw everything into a big pot. I do however need to master the skill of cooking/boiling chicken in a broth– mine is always over cooked and/or the meat is too tender. Any tips of cooking/boiling chicken so the skin is QQ and meat is not overcooked, please let me know.
Soy Sauce Chicken (original recipe from Rasa Malaysia)
4 chicken leg quarters
2-inch ginger (skin peeled and lightly pounded)
5 cloves garlic (lightly pounded)
3 stalks scallions (cut into 2-inch lengths)
2 star anise
2 dashes of ground cinnamon
1 dried Chinese honey dates
2/3 cup soy sauce
1/4 cup dark soy sauce
2 tbsp Chinese rose wine (preferred) or Shaoxing wine
3 dashes white pepper powder
6 oz. rock sugar or 2 sticks if rock sugar is in stick pack
5 cups water
- Add all ingredients (except the chicken) into a deep pot and bring it to boil on high heat for 15 minutes.
- Add the chicken quarters into the pot and boil over high heat for about 10 minutes. Lower the heat to simmer for about 30 minutes. Partially cover with lid. Turn off heat and let the chicken steeped in the soy sauce mixture for a few hours to soak in the flavor. When meat cools down, chop into pieces and serve at room temperature with steam rice.
Note: The soy sauce broth leftover is also good for making stewed eggs and stewed tofu. Just remove the oil from the the surface so the broth lasts longer in the fridge.