Beijing Sauce Chicken
A classic Beijing dish with rich soy sauce flavor, glossy red color, and tender chicken, perfect with rice.
Ingredients
11 items- Chicken thighs 500 g
- Light soy sauce 2 tbsp
- Dark soy sauce 1 tbsp
- Cooking wine 1 tbsp
- Sugar 1 tbsp
- Ginger 4 slices
- Scallion 2 sections
- Star anise 2 pieces
- Sichuan peppercorns 1 tsp
- Cooking oil 2 tbsp
- Water as needed
Nutrition
Steps （5 steps）
Wash and cut chicken thighs into pieces. Blanch in cold water with ginger slices and cooking wine. Bring to a boil, skim off foam, then drain.
Heat oil in wok over medium heat. Add scallion, ginger, star anise, and peppercorns; stir-fry until fragrant, about 1 minute.
Add chicken pieces; stir-fry over medium-high heat until lightly browned, about 3 minutes. Add light soy sauce, dark soy sauce, and sugar; stir well.
Pour in enough hot water to cover chicken. Bring to a boil, then reduce to low heat, cover, and simmer for 20 minutes until chicken is tender.
Uncover, turn to high heat to reduce sauce, stirring constantly until sauce thickens and coats the chicken, about 3-5 minutes. Garnish with scallions.
Tips
Blanching removes impurities and ensures tender meat. Stir constantly during sauce reduction to prevent sticking.
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