Soy-Braised Chicken Thighs with Spring Onions and Ginger豉油燜雞腿配蔥薑
A classic Hong Kong comfort dish featuring tender chicken thighs braised in a rich soy-based sauce infused with warming ginger and aromatic spring onions. The meat becomes fall-apart tender while absorbing the savory umami flavors. Traditionally served as a home-cooked family meal, this dish balances depth of flavor with simplicity.
01Ingredients
- 1000g Chicken thighs, bone-in and skin-on
- 80ml Dark soy sauce
- 60ml Light soy sauce
- 30ml Oyster sauce
- 15ml Sesame oil
- 300ml Chicken stock
- 50g Ginger, sliced
- 100g Spring onions, cut into 5cm pieces
- 30ml Vegetable oil
- 2 cloves Garlic, minced
- 1tbsp Rock sugar
- 200ml Water
Nutrition (per serving)520kcal
- Protein42.5g
- Carbs8.2g
- Fat35.8g
Fiber 0.3 gSodium 1285 mg
02Steps
- Heat vegetable oil in a large braising pot or wok over medium-high heat. Pat chicken thighs dry and season lightly with salt and white pepper.
- Working in batches, sear chicken thighs skin-side down until golden brown, about 4-5 minutes per side. Remove and set aside.
- In the same pot, add minced garlic and ginger slices. Stir-fry until fragrant, about 1 minute.
- Pour in dark soy sauce, light soy sauce, and oyster sauce. Stir well and cook for 1 minute to caramelize slightly.
- Return chicken thighs to the pot, skin-side up. Add chicken stock, water, and rock sugar. Bring to a simmer.
- Reduce heat to low-medium, cover with a lid, and braise for 35-40 minutes, turning chicken halfway through, until meat is very tender and sauce has reduced by half.
- Stir in sesame oil. Add spring onion pieces and toss gently for 1 minute until wilted.
- Transfer to serving dish and pour braising sauce over the chicken. Serve immediately with steamed rice.
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