Name: Soy Sauce Chicken (See Yao Gai)
Cook time: P0Y0M0DT1H15M0.000S
Total time: P0Y0M0DT2H15M0.000S
Yield: 4 servings, more as part of a banquet
Cuisine: asian
Ingredients: One 3 1/2- to 4-pound whole chicken; 1 tablespoon neutral oil, such as canola or vegetable oil; One 1-inch piece ginger, cut into 1/4-inch slices; 4 cloves garlic, peeled and smashed; 2 scallions, cut into 3-inch pieces; 3 bay leaves; 2 star anise pods; 1 small cinnamon stick; 2 whole cloves; 1/2 cup Shaoxing wine; 1 1/2 cups light soy sauce; 1 1/2 cups dark soy sauce; 1 cup brown sugar (either dark or light); 1 tablespoon chicken bouillon powder; Kosher salt, such as Diamond Crystal; Ginger-scallion sauce, store-bought or homemade, optional

Directions

Take the chicken out of the refrigerator 30 minutes prior to cooking so it comes to room temperature for even cooking.
Meanwhile, combine the neutral oil and ginger in a cold wok or 6-quart Dutch oven. Place over medium-high heat and cook, stirring, until it begins to brown, about 2 minutes. Stir in garlic and scallions and cook until fragrant, about 30 seconds. Add the bay leaves, star anise, cinnamon stick, whole cloves, Shaoxing wine, light soy sauce, dark soy sauce, brown sugar, bouillon powder and 1 tablespoon kosher salt and bring to a simmer, stirring occasionally, until the sugar is dissolved.
Pat the chicken dry and remove any organs from the cavity. Slowly lower the chicken into the simmering liquid breast-side up. Cover and bring back up to a boil, then reduce the heat to low and gently simmer. Use heavy tongs to very gently flip the bird about every 10 minutes, lifting with one arm of the tongs in the cavity and the other stabilizing the chicken on the breast or back; be careful not to tear the skin. Simmer until an instant-read thermometer inserted into the thickest part of the breast registers 160 degrees F or until the thickest part of the thigh registers 170 degrees F, 45 to 50 minutes (see Cook’s Note).
Transfer the chicken to a cutting board and let rest until cool enough to handle, about 30 minutes.
Carve the chicken with a meat cleaver or heavy chef’s knife. Start by detaching both leg quarters (the leg and thigh together) from the body. Chop each leg quarter into about 3/4-inch pieces. Place the pieces on the lower half of a platter. Separate the wings and drumette and place them right above the leg quarters. Split the breast bone in half and remove the spine. Chop the breast into 3/4- to 1-inch pieces starting at the tapered end and transfer the pieces on top of the leg quarters.
Enjoy the chicken with more soy braising liquid drizzled on top and/or savory ginger-scallion sauce if desired.

Cook’s Note

If you don’t have an instant-read thermometer, insert a chopstick halfway into the thickest part of the thigh; when the juices come out clear, the meat is cooked. If the juices look slightly red, simmer for another 10 minutes and test the other thigh again.

Soy Sauce Chicken (See Yao Gai)

Ingredients

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Cook’s Note

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