Soy-Braised Chicken With Aromatic Spices Recipe

About this recipe

This flavorful dinner recipe features tender chicken simmered in a rich soy-based broth infused with aromatic spices like star anise, clove, and ginger. Perfect for a comforting evening meal.

Ingredients

• - Old India Coriander Leaves
• 1 L Itsu Sesame Chicken Broth For Noodles For 4
• - Kirkland Signature Whole Black Peppercorn
• 30G Natoora Organic Spanish Red Chillies
• - Ginger - 100g
• Bunch Spring Onion (Bunch)
• 500 Ml Dios Baco Pedro Ximenez Sherry, 500Ml
• 500G Typically Daylesford Organic Chicken Thighs
• 150 Ml Kikkoman Soy Sauce - Pouring Pot, 150Ml
• 300G Brown Sugar With Ginger, 300G
• 100G Terre Exotique Winemaker'S Salt, 100G
• - Schwartz Whole Cloves
• 50G Top-Op Badian Star Aniseed 50g

Instructions

1. 1. In a large pot, combine 3 1/2 cups chicken broth, 1 cup soy sauce, 1/4 cup brown sugar, 1 cup sherry, 1 tablespoon salt, 1/2 teaspoon peppercorns, 2 cloves, 2 star anise, 1 red chile, 1 1/2-inch piece of ginger (sliced), and 1 chopped scallion. Bring the mixture to a boil over medium-high heat.
2. 2. Carefully lower the chicken thighs into the pot, skin side down. Reduce the heat to a simmer, cover the pot, and cook for 10 minutes.
3. 3. Turn off the heat and let the chicken sit in the covered pot for 15 minutes. Then, flip the chicken over, cover again, and let it sit for another 10 minutes.
4. 4. Remove the chicken from the pot. Slice off the legs and thighs and arrange them on a serving platter. Remove the meat from the bones and slice it into 1-inch pieces against the grain. Add these slices to the platter.
5. 5. Pour some of the poaching liquid over the chicken and garnish with 1/4 cup chopped fresh coriander leaves. Serve warm and save the remaining poaching liquid for future use.