Soy Sauce Braised Chicken Thighs Recipes

CHICKEN THIGHS BRAISED IN A SOY/HONEY SAUCE

Steps:

• 1. PREP/PREPARE
• 2. Gather your ingredients.
• 3. Add the chicken stock, tamari, garlic, ginger, 1/4 cup of the honey, and red pepper flakes to a large skillet.
• 4. Bring the mixture to a light simmer.
• 5. Add the chicken thighs.
• 6. Continue to simmer until the chicken thighs are cooked through, about 25 to 30 minutes.
• 7. Chef's Note: Flip the chicken thighs about every 5 minutes.
• 8. Remove the chicken and reserve.
• 9. Add the remainder of the honey (1/2 cup) to the pan.
• 10. Continue to simmer until the liquid begins to thicken, about 4 to 6 minutes.
• 11. Return the chicken thighs to the pan.
• 12. Slice the lime in half, and add the juice of half the lime to the pan.
• 13. Chef's Note: Cut the other half of the lime into two wedges.
• 14. PLATE/PRESENT
• 15. Serve while still warm with rice or potatoes, or in this case some al dente spaghetti, garnish with some chopped scallions and a lime wedge. Enjoy.
• 16. Keep the faith, and keep cooking.

SOY SAUCE BRAISED CHICKEN THIGHS

Steps:

• Pre-heat the oven to 200 degrees (390 fahrenheit). Heat a splash of oil in a large oven proof frying pan or shallow casserole dish over a high heat. Brown the chicken thighs on both sides - this should take 5-10 minutes.
• Meanwhile peel and thinly slice the garlic cloves, peel and matchstick the ginger, and whisk the remaining ingredients together to create the sauce.
• Remove the chicken from the pan and set aside on a kitchen towel to drain away any excess fat. Pour away the fat left in the pan, but don't wipe the pan clean. Return it to the heat and fry the garlic and ginger for a couple of minutes until soft and aromatic in the residual fat.
• Add the sauce to the pan and cook until bubbling. Add the chicken back into the pan skin side down, then flip the pieces over so that the skins are well coated but facing upwards. Transfer the pan to the oven to roast for 35-40 minutes, basting the chicken with the sauce half way through.

EASY CHINESE SOY-BRAISED CHICKEN

Steps:

• Begin heating soy sauce and water over medium flame. Add ginger, sugar, cinnamon, and star anise.
• Bring mixture to simmer and add chicken. Reduce heat to very low and cover casserole dish/pot. Make sure heat is as low as can be without turning off; simmering soy sauce can easily become rapidly boiling soy sauce, which can easily become a big mess to clean up.
• Cook chicken for 15 to 20 minutes, depending on the size of the pieces. Cut one open to check for doneness. Ladle chicken from sauce mixture and serve as is. Or if you're handy with a cleaver, chop up those thighs into smaller pieces. Garnish with scallions.

SLOW COOKER SOY-BRAISED CHICKEN

Steps:

• Step 1.
• In a 5- to 6-quart slow cooker, combine the onions, garlic, vinegar, soy sauce, brown sugar, bay leaf, and ¼ teaspoon pepper. Place the chicken on top and sprinkle with the paprika.
• Step 2.
• Cook, covered, until the chicken and onions are tender, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total cooking time).
• Step 3.
• Twenty minutes before serving, cook the rice according to the package directions.
• Step 4.
• Ten minutes before serving, if the slow cooker is on the low setting, turn it to high. Gently fold the bok choy into the chicken and cook, covered, until tender, 3 to 5 minutes. Serve with the rice and sprinkle with the scallions.