Chinese Soy Sauce Chicken

So when we were first out in Portland and stocking a new pantry we ended up with a lot of frozen chicken thighs. We discovered chicken on the bone doesn't tend to work out as well as just regular chicken breast when thawing out for recipes. At least the skin on it isn't really good anymore for baked chicken etc. We had it in the back of our freezer for the longest time until we came across this recipe and finally made use of it. It's a really simple recipe, just put everything in a pot and let it simmer. It may be an acquired taste for some but, we both like as we've had a lot of experience with Chinese food. :0) And of course it holds special memories for me being a Chinese recipe and all! Enjoy! Original recipe can be found here.

Oh, and a small note, the hardest thing for us to find for some reason was the star anise. We used whole cloves the first time around because we couldn't find it and it was ok. The smell was right but the flavor was weaker. It was on ok substitute. We ended up finding whole star anise though at a World Market/Cost plus for a really reasonable price and the taste was much better. To make a stronger sauce as well we ended up cutting down the liquid a little to concentrate the flavor of everything else - so usually 1 part soy to 2 parts water instead of the original 1:3.

INGREDIENTS:

• 1 cup soy sauce
• 2 cups water
• 2 to 2 1/2 lbs chicken wings, drummettes and wings separated
• 1 2-inch piece ginger, peeled and sliced
• 3 cloves garlic, smashed
• 3 Tbsp sugar
• 1 cinnamon stick
• 2 pieces star anise
• 1 scallion, shredded or chopped

*Maintain 1 part soy sauce to 2 parts water ratio so liquid covers at least 3/4 of the chicken

PREPARATION:

1. In a large Dutch oven or pot, heat the chicken, soy sauce, water over medium flame. Bring the liquid to a simmer. Reduce heat to very low and cover the pot. Make sure heat is as low as can be without turning off; simmering soy sauce can easily become rapidly boiling soy sauce, which can easily become a big mess to clean up.
2. Add the ginger, garlic, sugar, cinnamon, star anise, and sugar. Allow the chicken to simmer for 25 to 30 minutes, or up to an hour if you want falling-off-the-bone tenderness. Ladle the chicken and sauce into a deep platter. Garnish with scallions and prepare to enjoy some savory, succulent chicken.

Serves 4 to 6...or 2 with leftovers for next time :0)