Soy Sauce Chicken (豉油雞) - Silky, Savory, Deeply Comforting

• total time: 33 minutes

Ingredients

Deboned, skin-on chicken leg

100g soy sauce

30g dark soy sauce

300g water

50g rock sugar (or regular sugar)

Dash of cooking wine

Ginger (thumb-sized piece)

3 green onions

4 garlic cloves

2 star anise

Sesame oil (for finishing)

Directions

In a pot, gently sauté ginger, green onion, garlic, and star anise in a bit of oil to release aroma.

Add rock sugar and cook until lightly caramelized.

Pour in soy sauce, dark soy sauce, and water. Bring to a boil, then simmer for 5 minutes.

Add chicken, simmer gently for 12–15 minutes, spooning broth over occasionally.

Turn off heat and let the chicken rest in the broth for 15 minutes to soak up flavor.

Brush skin with sesame oil, slice, and serve over hot rice with a drizzle of sauce.

Strain and reuse the sauce base (or freeze it if not using within a few days) — it gets even better next time.