A cool trick (pouring boiling water on chicken skin preps it for a layer of perfect shiny lacquer) turns a few basic ingredients into a flavorful dinner.
Despite being a staple at Cantonese barbecue restaurants, soy sauce chicken isn’t barbecued. Rather, it’s braised whole, in a fragrant stock of soy sauce and aromatics until gently cooked through, after which it’s rested, chopped, and served with ginger-scallion sauce. Though I use the word braise here, the Western convention of braising does not exactly describe the cooking method used on these whole chickens.
Most homes don’t have the luxury or the storage space required for such a master stock, or even a stock pot large enough to fit an entire chicken, so this recipe translates a similar flavor to a more approachable scope: the chicken leg. Though there is a loss in the ceremony of cooking a whole bird, cooking a chicken leg is also simpler in timing, as chicken legs need to cook to a higher internal temperature.
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