Soy-Braised Chicken with Summer Vegetables
This soy-braised chicken recipe brings the comfort of a hearty stew into the lighter days of summer. With the ease of a one-pot meal, fresh vegetables and savory chicken blend harmoniously with soy sauce and aromatic spices. Perfect for beginners, it offers an introduction to the warm, soothing flavors of Chinese cuisine.
Ingredients
- Bone-in chicken thighs
- Fresh ginger, thinly sliced
- Garlic cloves, minced
- Soy sauce, preferably low-sodium
- Shaoxing wine or dry sherry
- Chicken stock
- Brown sugar
- Star anise
- Carrot, sliced
- Baby bok choy, halved
- Green onions, sliced
- Sesame oil
- Cooked jasmine rice, for serving
Method
- In a large pot over medium heat, add the chicken thighs skin-side down and sear until golden, about 5 minutes per side. Remove and set aside.
- In the same pot, add ginger and garlic. Sauté for about 1 minute until fragrant.
- Add soy sauce, Shaoxing wine, chicken stock, brown sugar, and star anise to the pot. Stir to combine.
- Return the chicken thighs to the pot. Cover, reduce heat to low, and let simmer for 30 minutes.
- Add sliced carrots and continue to simmer for an additional 10 minutes.
- Stir in baby bok choy and green onions. Cook for 5 more minutes until the greens are tender.
- Drizzle sesame oil over the dish before serving. Serve hot with jasmine rice.