soy sauce chicken

How To Make soy sauce chicken

• 1

  Take your chicken out of the refrigerator 1 hour before cooking. Rinse pat dry.
• 2

  Get a large stock pot a tall and narrow pan big enough for the liquid and the whole chicken to be submerged in the liquid
• 3

  Put the pan over med heat and add the oil. Add the ginger and let it carmelize for 30 seconds, then add the scallions and cook 30 seconds then add the cloves of garlic and cook 30 seconds. Add the wine and bring to a boil. Let boil about 5 minutes. Add the soy sauce, dark soy sauce, brown sugar and water. Bring to a simmer and simmer 20 minutes.
• 4

  Increase the heat to a slow boil. With a large fork for tongs inserted into the cavity of the chicken lower the chicken into the liquid breast side up.
• 5

  Bring the liquid back up to a slow boil. Lift the chicken out and drain the liquid out of the cavity then lower the chicken back in. You want to chicken to be totally submerged. If your chicken floats a bit and parts are exposed just baste with the liquid every once in a while. Bring liquid back up to a slow simmer. Simmer 25 minutes. Turn off the heat and cover and let sit 15 more minutes.
• 6

  Remove the chicken from the pot and onto a carving board.Strain the cooking liquid and discard the solids. Return the sauce to the stock pot and bring to a boil. Reduce to a simmer and simmer until reduced and thickened a bit. About 20 minutes. Keep some sauce for serving the chicken and you can freeze the liquid and use it over again.
• 7

  What I did was shredded up the chicken and placed the chicken over rice noodles and top with the sauce and veggies and made a noodle bowl. I put the rest of the chicken and sauce into separate bowls in the freezer, then I just cook up some noodles and take one bowl out of the freezer heat it up and pour it over the noodles piling any veggies I have on hand.
• 8

  The sauce is too good to throw out
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