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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.
Servings
Don't allow the chicken to marinate for longer than two hours or it will be too salty.
45 minutes active, plus marinating
tablespoons peanut oil
ounces fresh ginger (5-inch piece), thinly sliced
Hi Theresa -
Since we developed the recipe with regular soy sauce, we aren't sure how the seasoning will be with low-sodium. That being said, I often substitute with low-sodium soy sauce and it generally works fine. You can always add a little kosher salt to taste at the end.
Best,
The Milk Street Team
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