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Nutrition Facts
Serving Size 1 (430g) Recipe makes 4 servings The following items or measurements are not included below: 1 piece ginger
Calories 327
Calories from Fat 131		(40%)
Amount Per Serving		%DV
	Total Fat 14.6g	22%
	Saturated Fat 4.2g	20%
	Monounsaturated Fat 6.2g
	Polyunsaturated Fat 3.3g
	Trans Fat 0.2g
Cholesterol 78mg		26%
Sodium 8119mg		338%
Potassium 509mg		14%
Total Carbohydrate 18.9g		6%
	Dietary Fiber 1.9g	7%
	Sugars 12.0g
Protein 31.6g		63%
detailed view... how is this calculated?

Easy Chinese Soy-Braised Chicken

Recipe #370801 | 25 min | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: blucoat
May 8, 2009

This is a quick Cantonese recipe for succulent, melt-off-the-bone tender chicken from Diana Kuan's excellent blog, "Appetite for China". The liquid should cover at 3/4 of the chicken; if you need more liquid maintain the 2 parts soy sauce to 3 parts water ratio.

SERVES 4 (change servings and units)

Ingredients

2 cups soy sauce, more if needed (500 mL)
3 cups water, more if needed (750 mL)
1 piece ginger, peeled and sliced
3 tablespoons sugar (45 mL)
2 teaspoons cinnamon (10 mL)
1 teaspoon star anise (5 mL)
4 pieces chicken thighs or chicken wings (or a combination of the two)
1 scallion, roughly chopped

Directions

1
Begin heating soy sauce and water over medium flame. Add ginger, sugar, cinnamon, and star anise.
2
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.
3
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.