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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.

4

Servings

Tip

Don't allow the chicken to marinate for longer than two hours or it will be too salty.

1½ hours

45 minutes active, plus marinating

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MAY 2022
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