Recipe courtesy of
Andy Liang
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Soy Sauce Chicken with Bok Choy
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- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 511
- Total Fat
- 16 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 124 milligrams
- Sodium
- 2880 milligrams
- Carbohydrates
- 41 grams
- Dietary Fiber
- 1 grams
- Sugar
- 10 grams
- Protein
- 45 grams
Soy sauce chicken is a popular choice in Chinese roast meat restaurants. It’s tender, well-seasoned and features a deep caramel-colored skin, which comes from using two types of soy sauce. Regular soy sauce is used for saltiness and dark soy sauce gives the chicken its rich color. This recipe highlights the same mouth-watering features in 40 minutes without sacrificing flavor. Feel free to sub in any other vegetable as a side. Try this recipe for your next weeknight meal.
- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 511
- Total Fat
- 16 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 124 milligrams
- Sodium
- 2880 milligrams
- Carbohydrates
- 41 grams
- Dietary Fiber
- 1 grams
- Sugar
- 10 grams
- Protein
- 45 grams
Ingredients
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Directions
- Cook the rice as the label directs. Set aside off the heat, covered, about 5 minutes, then fluff with a fork.
- Meanwhile, use a fork to prick the chicken legs all over; season with salt. Heat 1 tablespoon vegetable oil in a wide pot or high-sided skillet over medium-high heat until shimmering. Add half each of the ginger and garlic and cook until they start browning, about 1 minute. Stir in both soy sauces, 1 cup brown sugar, 1/2 cup rice wine, the pumpkin pie spice and 1 teaspoon salt; simmer, stirring, until the sugar dissolves, 1 to 2 minutes.
- Arrange the chicken in the pot in a single layer. Bring to a simmer, then reduce the heat to maintain a gentle simmer. Cover and cook, flipping halfway, until the skin is a deep caramel color, 20 to 25 minutes. Remove from the heat and keep covered.
- During the last few minutes of cooking the chicken, heat the remaining 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add the remaining ginger and garlic; cook until they start browning, about 1 minute. Add the bok choy, tossing to coat, then stir in the remaining 1 tablespoon rice wine and 1/2 teaspoon brown sugar; season with salt. Cover and cook, stirring occasionally, until the bok choy is tender, 2 to 3 minutes.
- Divide the chicken, bok choy and rice among plates.
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