Soy Sauce Chicken

Let’s get cooking

1. 01

   Heat broth

   Combine water, soy sauces, ginger, star anise, and sugar in a saucepan just wide enough for the thighs. Bring to a boil.

2. 02

   Add chicken

   Pat chicken dry without rinsing. Lower carefully into broth and return to a gentle simmer; cover loosely.

3. 03

   Turn and check

   Simmer 30–35 minutes, turning twice with clean tongs. Check thickest flesh away from bone reaches 74°C; extend cooking if needed.

4. 04

   Rest and serve

   Lift onto a clean board and rest 5 minutes. Cut carefully around bones. Boil a little broth for 2 minutes and spoon over; refrigerate leftovers promptly.