I'm into soy sauce this week, so here's another great-with-rice dish.
Soy Sauce Chicken, all plump and yummy
This is a recipe from an old hand-down recipe book printed in the 60s. Doesn't have cover and back anymore so I can't tell who, what, where. This recipe makes the best soy sauce chicken, give and take some adjustments made to the seasonings. It's a recipe for keeps.
The Best Soy Sauce Chicken
2 1/2kg corn-fed chicken
2 cups water
1/2 chicken stock cube
2 star anise
1 t Sichuan peppercorns
1 large piece dried tangerine/mandarin peel
4 T Kikkoman light soy sauce
6 T dark soy sauce
4 T brown sugar/rock sugar
4 T shao xin wine*
1. Put all the above (except chicken) into a pot or wok (not too big or the sauce wouldn't be able to cover much of the chicken) and when it boils, lower the chicken in, thigh-side down. Cover, turn heat to medium-low and simmer 40 min. Once in a while, move the chicken around so the skin won't burn. Halfway through, turn the chicken over to get even browning. Use a skewer to pierce the thickest part of the thigh. If the juice that runs out is reddish, give it another 3 min or so, switch off fire and let it steep in the sauce and heat for a couple of min.
2. Take chicken out, put heat on high and reduce sauce till it's thick, but not too much as it'll thicken further upon cooling. Skim off oil.
3. If like, rub cooled chicken with sesame oil before cutting into small serving pieces. Spoon some sauce over or serve it separately. A plate of white rice, some greens or sliced cuke will go well with this.
*Note: MIL says "Beware of clones! Pagoda Brand is the best." You may have better brands wherever you are, but in KK, Pagoda's best.