Tuesday, August 21, 2012

Soy Sauce Chicken Thighs with Chinese Rose Wine



I haven't updated this blog for a long time since taking on a new job and focusing on my second pregnancy. It has been really busy juggling work and taking care of my 1-year old, so keeping up with this blog hasn't been easy. However, it is my passion to share my recipes and write about food, so I will try my best to keep it alive!

Being pregnant, there's not too many choices of meats to choose from so chicken is usually my default. Since then, I have spent much effort in seeking creative ways to cook this plain meat. Recently, I went through some Chinese chicken recipes and came across one called Soy Sauce Chicken with Rose Wine. Chinese rose wine is a clear sorghum liquor distilled with rock sugar and rose petals with about 46% alcohol. It is primarily used in cooking and pairs well with dark or white meat.

Directions to Make Soy Sauce with Chinese Rose Wine

Main ingredients at a glance: chicken thighs, brown sugar, soy sauce, dark soy sauce, green onion, ginger, star anise, liquorice, cinnamon stick, fennel seeds, and Chinese rose wine.



Season the chicken with salt and rose wine. Julienne the bottom end of the green onion. Mix the soy sauce, dark soy sauce, and brown sugar. Dilute the mixture with water.



Heat the skillet with oil and dry spices (ginger, star anise, liquorice, cinnamon stick, and fennel seeds) with medium high heat until fragrant. Place the chicken thighs with skin down. Close the lid and cook for 5 minutes or until golden. Flip the chicken thighs and cook with closed lid for another 5 minutes.





Pour in the soy sauce mixture. Simmer in medium-low heat for 10 minutes. Flip the chicken thighs and continue to simmer for another 10 minutes.. 


The soy sauce chicken thighs are done! There will be a good amount of soy sauce left in the skillet. If you don't want to waste it, use it to pair with white rice or save it for flavoring other dishes. For enhanced flavor and aesthetic, brush a layer of sesame oil on the skin and add julienned green onions before serving.


Ingredients:

2 lbs of chicken thigh
1 stalk of green onion
3 slices of ginger
1 star anise
1 liquorice
1 tsp fennel seeds
1 stick of cinnamon
1/4 cup of soy sauce
1/4 cup of dark soy sauce
1 1/2 cup of water (water to total soy sauce ratio is 3:1)
2 1/2 tbsp pf brown sugar
1 tbs of vegetable oil
1 tsp of salt for seasoning

Optional: sesame oil for finishing layer before serving

Directions:

1. Season the chicken with salt and rose wine. Julienne the bottom end of the green onion. Mix the soy sauce, dark soy sauce, and brown sugar. Dilute the mixture with water.

2. Heat the skillet with oil and dry spices (ginger, star anise, liquorice, cinnamon stick, and fennel seeds) with medium high heat until fragrant. Place the chicken thighs with skin down. Close the lid and cook for 5 minutes or until golden. Flip the chicken thighs and cook with closed lid for another 5 minutes.

3. Pour in the soy sauce mixture. Simmer in medium-low heat for 10 minutes. Flip the chicken thighs and continue to simmer for another 10 minutes..

4. For enhanced flavor and aesthetic, brush a layer of sesame oil on the skin and add julienned green onions before serving.

4 comments:

  1. What does "1 liquorice" mean? A whole plant? A whole
    root? A stick? A chip?

    "Place the chicken thighs with skin down."

    Odd - my chicken thighs have skin on both sides.

    ReplyDelete
    Replies
    1. The portion of liquorice is as shown on one of the pictures - it's one stick. If your chicken thighs have skin on both sides, you can place it on either side, but the side with the most skin surface would be better.

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  2. This recipe reads very delicious. Can I find licorice root at an Asian grocery? Will it be fresh or dried?

    ReplyDelete
    Replies
    1. Yes you can find them in Asian supermarkets. They will be dried.

      Delete