You may be familiar with soy sauce chicken if you frequent Chinese restaurants. It’s a dish that’s usually served room temperature and in slices.
I prefer it nice and hot. It’s subtle in flavor and a light alternative to other chicken recipes. The resulting sauce is also great over rice.
Bonus points for being quite easy to pull off. It makes a great weeknight meal when you’re low on energy and you can make soy sauce eggs for breakfast with the leftover sauce (I’ll post that recipe in the future).
Just look at the lovely color it gives the chicken! Yummy. 🙂
I think the name “soy sauce” chicken scared my boyfriend a bit. He was hesitant to try it at all and expected it to be overly salty and strongly flavored. Instead it’s really a mild and mellow flavor – turns out he loves it.
Hope you enjoy it as much as I do!
- 6-8 chicken drumsticks (frozen or fresh, doesn't matter)
- 1 Tablespoon Squeeze bottle ginger
- 1 Tablespoon Squeeze bottle garlic
- ½ teaspoon cinnamon
- ⅛ teaspoon anise oil/flavoring
- ⅛ teaspoon red pepper flakes
- 1 Tablespoon port or other red wine
- 2 Tablespoons sugar
- 1½ cups soy sauce
- 4 cups water
- Whisk together ginger, garlic, cinnamon, anise, red pepper flakes, wine, sugar, soy sauce and water together in a medium sauce pan.
- Place drumsticks in sauce and turn heat up to high.
- Boil for 20 minutes, reduce to simmer, and turn drumsticks over.
- Continue simmering for 30 minutes.
- Remove from heat and serve with rice and vegetables for a nice meal.
She lives in the Bay Area and cites her diverse background as her biggest influence: her visual artist mom is half-Chinese, half-Greek, and from Hawai’i; her film-loving, world-music curating dad is from Montana; and she lived in both California and Montana while growing up. She loves at least a little bit about virtually everything (Pokémon Snap included) and aims to be a Jane of all trades. By day Cat is a multiple-hat-wearing media person.
She is also allergic to felines.