Ingredients
Scale
- 1 whole chicken (about 3–4 pounds), cut into 8 pieces
- 1 cup soy sauce
- ½ cup Shaoxing rice wine (or dry sherry)
- ¼ cup rock sugar
- 2 tablespoons grated ginger
- 4 cloves garlic, minced
- 1 bunch scallions, white and light green parts thinly sliced, dark green parts reserved for garnish
- 2 tablespoons vegetable oil
- 1 teaspoon sesame oil (optional)
Instructions
- Step 1: In a large bowl, whisk together soy sauce, rice wine, rock sugar, ginger, and garlic. Add the chicken pieces, ensuring they are well coated in the marinade. Cover and refrigerate for at least 2 hours, or preferably overnight.
- Step 2: Heat vegetable oil in a large wok or deep skillet over medium-high heat. Add the marinated chicken pieces, skin-side down first. Sear until golden brown and crispy on both sides. This will take about 8-10 minutes total.
- Step 3: Pour the remaining marinade from the bowl into the wok. Bring to a simmer, then reduce heat to medium-low. Cover and braise for 20-25 minutes, or until the chicken is cooked through and tender.
- Step 4: Add the sliced white and light green parts of the scallions to the wok. Stir gently to combine and cook for another 2-3 minutes, until the scallions are slightly softened.
- Step 5: Remove the chicken from the wok and place it on a serving platter. If desired, thicken the sauce by increasing the heat slightly and simmering uncovered for a few more minutes. Drizzle the sauce generously over the chicken.
- Step 6: Garnish with the reserved dark green parts of the scallions and a drizzle of sesame oil (if using). Serve hot with rice.
Notes
- Leftovers store beautifully in the refrigerator for up to 3 days; the flavors actually meld together nicely overnight!
- Reheat gently in a skillet over medium heat, adding a splash of water or chicken broth if needed to prevent dryness.
- Serve this incredible chicken with steamed jasmine rice and a side of simple stir-fried greens for a complete and balanced meal.
- For extra crispy skin, pat the chicken pieces dry with paper towels before searing; this helps render the fat effectively.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American