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The Milk Street Cookbook

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A richly lacquered chicken from Hong Kong

Soy Sauce Chicken

1½ hours 45 minutes active, plus marinating

Soy Sauce Chicken

The classic Cantonese chicken dish called see yao gai was the starting point for this recipe. The traditional technique involves carefully cooking a whole chicken on the stovetop in a wok, but to simplify and streamline, we opted to use bone-in thighs and roast them on a baking sheet in the oven. Our version boasts the same lacquered mahogany finish of a wok-cooked bird, but with the added bonus of nicely crisped skin (the skin on traditional versions remains soft). We like to serve this with jasmine rice and steamed or stir-fried bok choy.

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NOVEMBER 2019
CHRISTOPHER KIMBALL BY REGAL WARE 12" SKILLET AND 8-QUART STOCKPOT

This 5-ply professional-quality cookware is made in Wisconsin, will last for generations, and is the brand of cookware that we use here at Milk Street. Tools may not make the cook but top-quality cookware makes a much better cook.

$528.98 VALUE

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