Best Soy Braised Chicken Recipes

CHINESE HONEY-SOY BRAISED CHICKEN WINGS (MUT JUP MUN GAI YIK)

Steps:

• Cut each chicken wing into 3 pieces. Discard wing tips or reserve for stock.
• Heat oil in wok or skillet and fry joints on high heat for 3-4 minutes, or until browned.
• Add soy, honey, wine or sherry, garlic and ginger, stir well.
• Reduce heat to low, cover and simmer about 30 minutes or until tender.
• Stir frequently towards end of cooking and make sure the sweet does not burn.
• Serve warm (the book says or at room temperature - I prefer them warm), either with white rice (serves 4) or as a main course for two (served with a cool beer in front of the TV).
• Note: This recipe can use a whole chicken, cut up, instead of only the wings.

SOY-BRAISED CHICKEN WINGS

Steps:

• Mix half of ginger, ¼ cup dark soy sauce, and 1 tsp. Five-Spice Powder in a medium bowl. Add wings; toss to coat. Cover and chill at least 1 hour and up to 8 hours.
• Heat oil in a wok or large deep-sided skillet over medium-high. Add shallot, scallions, garlic, chile, and remaining ginger and cook, stirring, until fragrant, about 2 minutes. Add rock sugar, star anise, licorice root (if using), cassia, white pepper (if using), Sichuan peppercorns, and remaining 1 tsp. Five-Spice Powder and stir to combine. Pour in low-sodium soy sauce, remaining ¼ cup dark soy sauce, and 1 cup water. Bring to a boil, then reduce heat to medium-low.
• Lift chicken wings out of marinade; discard marinade. Add wings to wok and pour wine over. Stir gently, then bring to a simmer. Cover and cook over medium-low 15 minutes. Gently stir, then cover again and continue cooking until chicken is cooked through and a deep brown color, about 15 minutes longer. Using a spider or slotted spoon, transfer wings to a plate.
• Pour liquid in wok through a fine-mesh sieve into a small bowl; discard solids. Return strained liquid to wok and bring to a simmer over medium-high. Cook until sauce thickly coats a spoon, 10-12 minutes. Return chicken wings to sauce and toss to coat. Using a spider or slotted spoon, transfer to a platter. Serve with cucumbers if using.

BERGY DIM SUM #10, HONEY SOY BRAISED CHICKEN WINGS

Steps:

• Cut wings intp three pieces (save tips for making stock).
• Heat oil in wok and fry the larger joints on high heat for 3-4 minutes or until browned.
• Add Soy, Honey, Wine, Garlic and Ginger, stir well.
• Reduce heat to low, cover and simmer for 30 minutes or until the wings are tender.
• Towards the end watch the wings carefully, stir frequently to make sure the glaze does not burn.
• Serve warm or at room temperature.

EASY CHINESE SOY-BRAISED CHICKEN

Steps:

• 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.

CHINESE HONEY-SOY BRAISED CHICKEN WINGS RECIPE - (4.5/5)

Steps:

• Directions: 1 Cut each chicken wing into 3 pieces. Discard wing tips or reserve for stock. 2 Heat oil in wok or skillet and fry joints on high heat for 3-4 minutes, or until browned. 3 Add soy, honey, wine or sherry, garlic and ginger, stir well. 4 Reduce heat to low, cover and simmer about 30 minutes or until tender. 5 Stir frequently towards end of cooking and make sure the sweet does not burn. 6 Serve warm (the book says or at room temperature - I prefer them warm), either with white rice (serves 4) or as a main course for two (served with a cool beer in front of the TV). 7 Note: This recipe can use a whole chicken, cut up, instead of only the wings.

SLOW COOKER SOY-BRAISED CHICKEN

Steps:

• Step 1.
• In a 5- to 6-quart slow cooker, combine the onions, garlic, vinegar, soy sauce, brown sugar, bay leaf, and ¼ teaspoon pepper. Place the chicken on top and sprinkle with the paprika.
• Step 2.
• Cook, covered, until the chicken and onions are tender, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total cooking time).
• Step 3.
• Twenty minutes before serving, cook the rice according to the package directions.
• Step 4.
• Ten minutes before serving, if the slow cooker is on the low setting, turn it to high. Gently fold the bok choy into the chicken and cook, covered, until tender, 3 to 5 minutes. Serve with the rice and sprinkle with the scallions.

SOY BRAISED CHICKEN

Steps:

• In a large bowl, combine the Szechwan peppercorns, chili oil, ginger, garlic, soy sauce, sake and brown sugar. Mix to blend, then add chicken pieces and stir to coat. Cover and refrigerate for 2 to 3 hours to marinate.
• Fill a wok about halfway full of oil for deep-frying. Heat to 365 degrees F (185 degrees C). Reserving marinade, fry chicken a few pieces at a time in the hot oil until golden, 5 to 6 minutes. Remove chicken and set on paper towels to drain.
• Clean out the wok and add reserved marinade. Stir in the chicken broth and bring to a boil. Return chicken pieces to the wok, cover and simmer for about 35 minutes, turning the chicken at least once.
• Remove the chicken and allow to sit for 10 minutes. Cut chicken into 1 inch pieces and arrange on a platter lined with lettuce leaves. Spoon sauce over the chicken and garnish with green onion.

KOREAN STYLE BRAISED CHICKEN IN SOY, LEMON, AND GINGER SAUCE RECIPE - (4/5)

Steps:

• Mix soy sauce, wine, oil and ginger. Add 1 teaspoon of sugar if you like sweet flavors. Clean chicken. Remove excess fat and poke a few times with your knife. Place chicken in large Ziploc bag with the soy ginger sauce. Massage chicken in the soy ginger sauce and let it marinate for 2 hours at room temperature. Preheat oven to 350° F. In a heavy pan or Dutch oven large enough to hold all the chicken in a single layer, heat 2 tablespoons extra virgin olive oil over medium high heat. When oil is hot, sear chicken pieces, skin side down for 4 to 5 minutes or more until golden brown. Turn over and brown the other side for another 4 minutes until golden brown. Remove chicken and set aside. With the pan still hot, add onion slices and lemon slices. Cook until onions have wilted and brown bits on bottom of pan have loosened. 5-7 minutes. Turn heat off. Place chicken pieces, skin-side up on top of onion mixture. Pour juice of 1/2 lemon and 1 tablespoon of sake or mirin on top. Transfer pan to oven and bake for 40 - 45 minutes. Serve on top of rice and sprinkle with the green onion.

CHINESE HONEY-SOY BRAISED CHICKEN WINGS (MUT JUP MUN GAI YIK)

Steps:

• Cut each chicken wing into 3 pieces. Discard wing tips or reserve for stock.
• Heat oil in wok or skillet and fry joints on high heat for 3-4 minutes, or until browned.
• Add soy, honey, wine or sherry, garlic and ginger, stir well.
• Reduce heat to low, cover and simmer about 30 minutes or until tender.
• Stir frequently towards end of cooking and make sure the sweet does not burn.
• Serve warm (the book says or at room temperature - I prefer them warm), either with white rice (serves 4) or as a main course for two (served with a cool beer in front of the TV).
• Note: This recipe can use a whole chicken, cut up, instead of only the wings.

ONE-POT BRAISED CHINESE SOY SAUCE CHICKEN RECIPE

Steps:

• Cut chicken in half. Remove the innards, rinse and dry with kitchen towel.
• In a bowl, mix together olive oil, Shaoxing wine, sugar, salt and soy sauce. Rub the chicken thoroughly in the marinade ingredients and set aside for 30 minutes.
• Peel off the skin of garlic and ginger. Slice ginger into large thin pieces.
• Peel the carrot and fresh yam. Cut into small trunks.
• Rinse dried bay leaves and star anise with running water.
• Cover the bottom of the rice cook with ginger slices and garlic.
• Pour the chicken marinade into the rice cooker. Press cook button and cook for 3 minutes till fragrant.
• Put chicken in the cooker with 0.5 cup of water, star anise and dried bay leaves. Set cooking time to 12 minutes and press start.
• Once done, open the cooker and add in yam and carrot with the remaining half cup of water. Stir a little to make sure all ingredients are bathed in the sauce.
• Cook for another 10 minutes in the rice cooker.
• Transfer chicken, yam and carrot to a large plate.
• Chop the halved chicken into pieces. Pour the sauce in the cooker onto the plate and serve with jasmine rice.

CHICKEN THIGHS BRAISED IN A SOY/HONEY SAUCE

Steps:

• 1. PREP/PREPARE
• 2. Gather your ingredients.
• 3. Add the chicken stock, tamari, garlic, ginger, 1/4 cup of the honey, and red pepper flakes to a large skillet.
• 4. Bring the mixture to a light simmer.
• 5. Add the chicken thighs.
• 6. Continue to simmer until the chicken thighs are cooked through, about 25 to 30 minutes.
• 7. Chef's Note: Flip the chicken thighs about every 5 minutes.
• 8. Remove the chicken and reserve.
• 9. Add the remainder of the honey (1/2 cup) to the pan.
• 10. Continue to simmer until the liquid begins to thicken, about 4 to 6 minutes.
• 11. Return the chicken thighs to the pan.
• 12. Slice the lime in half, and add the juice of half the lime to the pan.
• 13. Chef's Note: Cut the other half of the lime into two wedges.
• 14. PLATE/PRESENT
• 15. Serve while still warm with rice or potatoes, or in this case some al dente spaghetti, garnish with some chopped scallions and a lime wedge. Enjoy.
• 16. Keep the faith, and keep cooking.

SLOW COOKER SOY BRAISED CHICKEN

Steps:

• 1. Place chicken in the slowcooker.
• 2. Add soy sauce, ginger and pepper. Add water to cover the chicken.
• 3. Turn on high and cook all day, or 6 hours. Longer cooking will not hurt this at all.
• 4. Serve over lentils or jasmine rice

SOY-BRAISED CHICKEN

Steps:

• 1. In a large bowl, combine the chicken and soy sauce, stir to coat. Set aside for 30 minutes. 2. Soak cloud ears in enough warm water to cover for 30 minutes, drain. 3. Peel radish and cut in half horizontally, then cut each half diagonally into ½-inch thick slices. Set aside. 4. Combine braising sauce ingredients in a medium sauce pot. Bring to a simmer, cook fro 10 minutes. Add the chicken, reduce heat, cover, and simmer for about 45 more minutes, baste and turn periodically. When the meat is almost tender, add the white radish and mushrooms. Simmer until the chicken and radish are tender. Remove chicken and radish from sauce. Cut chicken into 8 pieces, brush with sesame oil, cover and keep warm. 5. Pour sauce through a fine strainer into a saucepan and bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens. Pour sauce over chicken and serve hot over rice or noodles.