A common home comfort food for Chinese families, soy sauce chicken is easy to make and loved by all.<\/p>\n\n\n
6<\/p>servings<\/span><\/div><\/span>Prep time<\/span>10<\/p>minutes<\/span><\/div><\/span>Cooking time<\/span>1<\/p>hour <\/span>30<\/p>minutes<\/span><\/div><\/span>Total time<\/span>1<\/p>hour <\/span>40<\/p>minutes<\/span><\/div><\/div>\n\t\t<\/div>\n\t\n\t\n\t\n\t\n\t\t\tChicken with soy sauce is quick and easy and loved by all.<\/p>\n\t\n \n \n \n <\/div>\n <\/label>\n Cook Mode<\/span>\n Keep the screen of your device on<\/p>\n <\/div>\n \n\t\t\n\t\t\t\n\t\t\tIngredients<\/h3>\n\t\t\t\t\t\t<\/span>12<\/span> 12<\/span> chicken legs\/thighs<\/span><\/p><\/li><\/span>2<\/span> teaspoons<\/span> 2<\/span> olive oil<\/span><\/p><\/li><\/span>7<\/span> slices<\/span> 7<\/span> ginger<\/span><\/p><\/li><\/span>1\/2<\/span> cup<\/span> 1\/2<\/span> 2-inch cut scallions<\/span><\/p><\/li><\/span>4<\/span> 4<\/span> star anise<\/span><\/p><\/li><\/span>1 1\/2<\/span> cups<\/span> 1 1\/2<\/span> Shaoxing rice wine<\/span><\/p><\/li><\/span>3<\/span> cups<\/span> 3<\/span> soy sauce<\/span><\/p><\/li><\/span>1\/2<\/span> cup<\/span> 1\/2<\/span> sugar<\/span><\/p><\/li><\/span>2<\/span> teaspoons<\/span> 2<\/span> salt<\/span><\/p><\/li><\/span>6<\/span> cups<\/span> 6<\/span> water<\/span><\/p><\/li><\/ul>\n\t\t<\/div>\n\t\n\t\n\t\t\t\n\t\t\tDirections<\/h3>\n\t\t\tBring chicken to room temperature.<\/li>In a 8-qt stock pot at medium-high heat saute the ginger and scallions in oil. Add rice wine and star anise and let some alcohol cook off. Add soy sauce, water, sugar, and salt and bring to boil. Switch temperature to simmer and let cook for 20 minutes.<\/li>Bring the mixture to a slow boil at medium heat and put in chicken. Wait for liquid to slow boil again and let cook for 5 minutes. Bring heat back down to simmer and cook for 25 minutes until chicken has reached 165 degrees Fahrenheit.<\/li>Turn off the heat, cover the pot, and let the chicken sit in the pot for another 15 minutes. Remove chicken from pot and transfer to cutting board and chop into 1 inch wide pieces. Alternatively, you can serve the chicken in whole pieces.<\/li><\/ul>\n\t\t<\/div>\n\t\n\t\n\t\n\t\n\t\t\t\n\t\t\tNotes<\/h3>\n\t\t\tI like this recipe, because you can store the soy sauce cooking sauce to be used another time! Just let the sauce cool, pour it into a leak proof container and freeze it until you are ready to use it again. <\/li><\/ul>\n\t\t<\/div>\n\t\n\t\n\t\n\t\n\t\t\t\t\t\t\n\t\t\t\t<\/i><\/div>\n\t\t\t\t\n\t\t\t\t\tDid you make this recipe?<\/h3>\n\t\t\t\t\tTag @simplyasianhome<\/a> on Instagram and hashtag it <\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\n\t\t\t\t\t\n\t\t\t\t<\/i><\/div>\n\t\t\t\t\n\t\t\t\t\tLike this recipe?<\/h3>\n\t\t\t\t\tFollow us @cooksimplyasian<\/a> on Pinterest<\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\n\t\t\t\t\t\n\t\t\t\t<\/i><\/div>\n\t\t\t\t\n\t\t\t\t\tDid you make this recipe?<\/h3>\n\t\t\t\t\tFollow Simply Asian<\/a> on Facebook<\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\n\t\n\t\t\t
10<\/p>minutes<\/span><\/div><\/span>Cooking time<\/span>1<\/p>hour <\/span>30<\/p>minutes<\/span><\/div><\/span>Total time<\/span>1<\/p>hour <\/span>40<\/p>minutes<\/span><\/div><\/div>\n\t\t<\/div>\n\t\n\t\n\t\n\t\n\t\t\tChicken with soy sauce is quick and easy and loved by all.<\/p>\n\t\n \n \n \n <\/div>\n <\/label>\n Cook Mode<\/span>\n Keep the screen of your device on<\/p>\n <\/div>\n \n\t\t\n\t\t\t\n\t\t\tIngredients<\/h3>\n\t\t\t\t\t\t<\/span>12<\/span> 12<\/span> chicken legs\/thighs<\/span><\/p><\/li><\/span>2<\/span> teaspoons<\/span> 2<\/span> olive oil<\/span><\/p><\/li><\/span>7<\/span> slices<\/span> 7<\/span> ginger<\/span><\/p><\/li><\/span>1\/2<\/span> cup<\/span> 1\/2<\/span> 2-inch cut scallions<\/span><\/p><\/li><\/span>4<\/span> 4<\/span> star anise<\/span><\/p><\/li><\/span>1 1\/2<\/span> cups<\/span> 1 1\/2<\/span> Shaoxing rice wine<\/span><\/p><\/li><\/span>3<\/span> cups<\/span> 3<\/span> soy sauce<\/span><\/p><\/li><\/span>1\/2<\/span> cup<\/span> 1\/2<\/span> sugar<\/span><\/p><\/li><\/span>2<\/span> teaspoons<\/span> 2<\/span> salt<\/span><\/p><\/li><\/span>6<\/span> cups<\/span> 6<\/span> water<\/span><\/p><\/li><\/ul>\n\t\t<\/div>\n\t\n\t\n\t\t\t\n\t\t\tDirections<\/h3>\n\t\t\tBring chicken to room temperature.<\/li>In a 8-qt stock pot at medium-high heat saute the ginger and scallions in oil. Add rice wine and star anise and let some alcohol cook off. Add soy sauce, water, sugar, and salt and bring to boil. Switch temperature to simmer and let cook for 20 minutes.<\/li>Bring the mixture to a slow boil at medium heat and put in chicken. Wait for liquid to slow boil again and let cook for 5 minutes. Bring heat back down to simmer and cook for 25 minutes until chicken has reached 165 degrees Fahrenheit.<\/li>Turn off the heat, cover the pot, and let the chicken sit in the pot for another 15 minutes. Remove chicken from pot and transfer to cutting board and chop into 1 inch wide pieces. Alternatively, you can serve the chicken in whole pieces.<\/li><\/ul>\n\t\t<\/div>\n\t\n\t\n\t\n\t\n\t\t\t\n\t\t\tNotes<\/h3>\n\t\t\tI like this recipe, because you can store the soy sauce cooking sauce to be used another time! Just let the sauce cool, pour it into a leak proof container and freeze it until you are ready to use it again. <\/li><\/ul>\n\t\t<\/div>\n\t\n\t\n\t\n\t\n\t\t\t\t\t\t\n\t\t\t\t<\/i><\/div>\n\t\t\t\t\n\t\t\t\t\tDid you make this recipe?<\/h3>\n\t\t\t\t\tTag @simplyasianhome<\/a> on Instagram and hashtag it <\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\n\t\t\t\t\t\n\t\t\t\t<\/i><\/div>\n\t\t\t\t\n\t\t\t\t\tLike this recipe?<\/h3>\n\t\t\t\t\tFollow us @cooksimplyasian<\/a> on Pinterest<\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\n\t\t\t\t\t\n\t\t\t\t<\/i><\/div>\n\t\t\t\t\n\t\t\t\t\tDid you make this recipe?<\/h3>\n\t\t\t\t\tFollow Simply Asian<\/a> on Facebook<\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\n\t\n\t\t\t
1<\/p>hour <\/span>30<\/p>minutes<\/span><\/div><\/span>Total time<\/span>1<\/p>hour <\/span>40<\/p>minutes<\/span><\/div><\/div>\n\t\t<\/div>\n\t\n\t\n\t\n\t\n\t\t\tChicken with soy sauce is quick and easy and loved by all.<\/p>\n\t\n \n \n \n <\/div>\n <\/label>\n Cook Mode<\/span>\n Keep the screen of your device on<\/p>\n <\/div>\n \n\t\t\n\t\t\t\n\t\t\tIngredients<\/h3>\n\t\t\t\t\t\t<\/span>12<\/span> 12<\/span> chicken legs\/thighs<\/span><\/p><\/li><\/span>2<\/span> teaspoons<\/span> 2<\/span> olive oil<\/span><\/p><\/li><\/span>7<\/span> slices<\/span> 7<\/span> ginger<\/span><\/p><\/li><\/span>1\/2<\/span> cup<\/span> 1\/2<\/span> 2-inch cut scallions<\/span><\/p><\/li><\/span>4<\/span> 4<\/span> star anise<\/span><\/p><\/li><\/span>1 1\/2<\/span> cups<\/span> 1 1\/2<\/span> Shaoxing rice wine<\/span><\/p><\/li><\/span>3<\/span> cups<\/span> 3<\/span> soy sauce<\/span><\/p><\/li><\/span>1\/2<\/span> cup<\/span> 1\/2<\/span> sugar<\/span><\/p><\/li><\/span>2<\/span> teaspoons<\/span> 2<\/span> salt<\/span><\/p><\/li><\/span>6<\/span> cups<\/span> 6<\/span> water<\/span><\/p><\/li><\/ul>\n\t\t<\/div>\n\t\n\t\n\t\t\t\n\t\t\tDirections<\/h3>\n\t\t\tBring chicken to room temperature.<\/li>In a 8-qt stock pot at medium-high heat saute the ginger and scallions in oil. Add rice wine and star anise and let some alcohol cook off. Add soy sauce, water, sugar, and salt and bring to boil. Switch temperature to simmer and let cook for 20 minutes.<\/li>Bring the mixture to a slow boil at medium heat and put in chicken. Wait for liquid to slow boil again and let cook for 5 minutes. Bring heat back down to simmer and cook for 25 minutes until chicken has reached 165 degrees Fahrenheit.<\/li>Turn off the heat, cover the pot, and let the chicken sit in the pot for another 15 minutes. Remove chicken from pot and transfer to cutting board and chop into 1 inch wide pieces. Alternatively, you can serve the chicken in whole pieces.<\/li><\/ul>\n\t\t<\/div>\n\t\n\t\n\t\n\t\n\t\t\t\n\t\t\tNotes<\/h3>\n\t\t\tI like this recipe, because you can store the soy sauce cooking sauce to be used another time! Just let the sauce cool, pour it into a leak proof container and freeze it until you are ready to use it again. <\/li><\/ul>\n\t\t<\/div>\n\t\n\t\n\t\n\t\n\t\t\t\t\t\t\n\t\t\t\t<\/i><\/div>\n\t\t\t\t\n\t\t\t\t\tDid you make this recipe?<\/h3>\n\t\t\t\t\tTag @simplyasianhome<\/a> on Instagram and hashtag it <\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\n\t\t\t\t\t\n\t\t\t\t<\/i><\/div>\n\t\t\t\t\n\t\t\t\t\tLike this recipe?<\/h3>\n\t\t\t\t\tFollow us @cooksimplyasian<\/a> on Pinterest<\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\n\t\t\t\t\t\n\t\t\t\t<\/i><\/div>\n\t\t\t\t\n\t\t\t\t\tDid you make this recipe?<\/h3>\n\t\t\t\t\tFollow Simply Asian<\/a> on Facebook<\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\n\t\n\t\t\t
30<\/p>minutes<\/span><\/div><\/span>Total time<\/span>1<\/p>hour <\/span>40<\/p>minutes<\/span><\/div><\/div>\n\t\t<\/div>\n\t\n\t\n\t\n\t\n\t\t\tChicken with soy sauce is quick and easy and loved by all.<\/p>\n\t\n \n \n \n <\/div>\n <\/label>\n Cook Mode<\/span>\n Keep the screen of your device on<\/p>\n <\/div>\n \n\t\t\n\t\t\t\n\t\t\tIngredients<\/h3>\n\t\t\t\t\t\t<\/span>12<\/span> 12<\/span> chicken legs\/thighs<\/span><\/p><\/li><\/span>2<\/span> teaspoons<\/span> 2<\/span> olive oil<\/span><\/p><\/li><\/span>7<\/span> slices<\/span> 7<\/span> ginger<\/span><\/p><\/li><\/span>1\/2<\/span> cup<\/span> 1\/2<\/span> 2-inch cut scallions<\/span><\/p><\/li><\/span>4<\/span> 4<\/span> star anise<\/span><\/p><\/li><\/span>1 1\/2<\/span> cups<\/span> 1 1\/2<\/span> Shaoxing rice wine<\/span><\/p><\/li><\/span>3<\/span> cups<\/span> 3<\/span> soy sauce<\/span><\/p><\/li><\/span>1\/2<\/span> cup<\/span> 1\/2<\/span> sugar<\/span><\/p><\/li><\/span>2<\/span> teaspoons<\/span> 2<\/span> salt<\/span><\/p><\/li><\/span>6<\/span> cups<\/span> 6<\/span> water<\/span><\/p><\/li><\/ul>\n\t\t<\/div>\n\t\n\t\n\t\t\t\n\t\t\tDirections<\/h3>\n\t\t\tBring chicken to room temperature.<\/li>In a 8-qt stock pot at medium-high heat saute the ginger and scallions in oil. Add rice wine and star anise and let some alcohol cook off. Add soy sauce, water, sugar, and salt and bring to boil. Switch temperature to simmer and let cook for 20 minutes.<\/li>Bring the mixture to a slow boil at medium heat and put in chicken. Wait for liquid to slow boil again and let cook for 5 minutes. Bring heat back down to simmer and cook for 25 minutes until chicken has reached 165 degrees Fahrenheit.<\/li>Turn off the heat, cover the pot, and let the chicken sit in the pot for another 15 minutes. Remove chicken from pot and transfer to cutting board and chop into 1 inch wide pieces. Alternatively, you can serve the chicken in whole pieces.<\/li><\/ul>\n\t\t<\/div>\n\t\n\t\n\t\n\t\n\t\t\t\n\t\t\tNotes<\/h3>\n\t\t\tI like this recipe, because you can store the soy sauce cooking sauce to be used another time! Just let the sauce cool, pour it into a leak proof container and freeze it until you are ready to use it again. <\/li><\/ul>\n\t\t<\/div>\n\t\n\t\n\t\n\t\n\t\t\t\t\t\t\n\t\t\t\t<\/i><\/div>\n\t\t\t\t\n\t\t\t\t\tDid you make this recipe?<\/h3>\n\t\t\t\t\tTag @simplyasianhome<\/a> on Instagram and hashtag it <\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\n\t\t\t\t\t\n\t\t\t\t<\/i><\/div>\n\t\t\t\t\n\t\t\t\t\tLike this recipe?<\/h3>\n\t\t\t\t\tFollow us @cooksimplyasian<\/a> on Pinterest<\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\n\t\t\t\t\t\n\t\t\t\t<\/i><\/div>\n\t\t\t\t\n\t\t\t\t\tDid you make this recipe?<\/h3>\n\t\t\t\t\tFollow Simply Asian<\/a> on Facebook<\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\n\t\n\t\t\t
1<\/p>hour <\/span>40<\/p>minutes<\/span><\/div><\/div>\n\t\t<\/div>\n\t\n\t\n\t\n\t\n\t\t\tChicken with soy sauce is quick and easy and loved by all.<\/p>\n\t\n \n \n \n <\/div>\n <\/label>\n Cook Mode<\/span>\n Keep the screen of your device on<\/p>\n <\/div>\n \n\t\t\n\t\t\t\n\t\t\tIngredients<\/h3>\n\t\t\t\t\t\t<\/span>12<\/span> 12<\/span> chicken legs\/thighs<\/span><\/p><\/li><\/span>2<\/span> teaspoons<\/span> 2<\/span> olive oil<\/span><\/p><\/li><\/span>7<\/span> slices<\/span> 7<\/span> ginger<\/span><\/p><\/li><\/span>1\/2<\/span> cup<\/span> 1\/2<\/span> 2-inch cut scallions<\/span><\/p><\/li><\/span>4<\/span> 4<\/span> star anise<\/span><\/p><\/li><\/span>1 1\/2<\/span> cups<\/span> 1 1\/2<\/span> Shaoxing rice wine<\/span><\/p><\/li><\/span>3<\/span> cups<\/span> 3<\/span> soy sauce<\/span><\/p><\/li><\/span>1\/2<\/span> cup<\/span> 1\/2<\/span> sugar<\/span><\/p><\/li><\/span>2<\/span> teaspoons<\/span> 2<\/span> salt<\/span><\/p><\/li><\/span>6<\/span> cups<\/span> 6<\/span> water<\/span><\/p><\/li><\/ul>\n\t\t<\/div>\n\t\n\t\n\t\t\t\n\t\t\tDirections<\/h3>\n\t\t\tBring chicken to room temperature.<\/li>In a 8-qt stock pot at medium-high heat saute the ginger and scallions in oil. Add rice wine and star anise and let some alcohol cook off. Add soy sauce, water, sugar, and salt and bring to boil. Switch temperature to simmer and let cook for 20 minutes.<\/li>Bring the mixture to a slow boil at medium heat and put in chicken. Wait for liquid to slow boil again and let cook for 5 minutes. Bring heat back down to simmer and cook for 25 minutes until chicken has reached 165 degrees Fahrenheit.<\/li>Turn off the heat, cover the pot, and let the chicken sit in the pot for another 15 minutes. Remove chicken from pot and transfer to cutting board and chop into 1 inch wide pieces. Alternatively, you can serve the chicken in whole pieces.<\/li><\/ul>\n\t\t<\/div>\n\t\n\t\n\t\n\t\n\t\t\t\n\t\t\tNotes<\/h3>\n\t\t\tI like this recipe, because you can store the soy sauce cooking sauce to be used another time! Just let the sauce cool, pour it into a leak proof container and freeze it until you are ready to use it again. <\/li><\/ul>\n\t\t<\/div>\n\t\n\t\n\t\n\t\n\t\t\t\t\t\t\n\t\t\t\t<\/i><\/div>\n\t\t\t\t\n\t\t\t\t\tDid you make this recipe?<\/h3>\n\t\t\t\t\tTag @simplyasianhome<\/a> on Instagram and hashtag it <\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\n\t\t\t\t\t\n\t\t\t\t<\/i><\/div>\n\t\t\t\t\n\t\t\t\t\tLike this recipe?<\/h3>\n\t\t\t\t\tFollow us @cooksimplyasian<\/a> on Pinterest<\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\n\t\t\t\t\t\n\t\t\t\t<\/i><\/div>\n\t\t\t\t\n\t\t\t\t\tDid you make this recipe?<\/h3>\n\t\t\t\t\tFollow Simply Asian<\/a> on Facebook<\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\n\t\n\t\t\t
40<\/p>minutes<\/span><\/div><\/div>\n\t\t<\/div>\n\t\n\t\n\t\n\t\n\t\t\tChicken with soy sauce is quick and easy and loved by all.<\/p>\n\t\n \n \n \n <\/div>\n <\/label>\n Cook Mode<\/span>\n Keep the screen of your device on<\/p>\n <\/div>\n \n\t\t\n\t\t\t\n\t\t\tIngredients<\/h3>\n\t\t\t\t\t\t<\/span>12<\/span> 12<\/span> chicken legs\/thighs<\/span><\/p><\/li><\/span>2<\/span> teaspoons<\/span> 2<\/span> olive oil<\/span><\/p><\/li><\/span>7<\/span> slices<\/span> 7<\/span> ginger<\/span><\/p><\/li><\/span>1\/2<\/span> cup<\/span> 1\/2<\/span> 2-inch cut scallions<\/span><\/p><\/li><\/span>4<\/span> 4<\/span> star anise<\/span><\/p><\/li><\/span>1 1\/2<\/span> cups<\/span> 1 1\/2<\/span> Shaoxing rice wine<\/span><\/p><\/li><\/span>3<\/span> cups<\/span> 3<\/span> soy sauce<\/span><\/p><\/li><\/span>1\/2<\/span> cup<\/span> 1\/2<\/span> sugar<\/span><\/p><\/li><\/span>2<\/span> teaspoons<\/span> 2<\/span> salt<\/span><\/p><\/li><\/span>6<\/span> cups<\/span> 6<\/span> water<\/span><\/p><\/li><\/ul>\n\t\t<\/div>\n\t\n\t\n\t\t\t\n\t\t\tDirections<\/h3>\n\t\t\tBring chicken to room temperature.<\/li>In a 8-qt stock pot at medium-high heat saute the ginger and scallions in oil. Add rice wine and star anise and let some alcohol cook off. Add soy sauce, water, sugar, and salt and bring to boil. Switch temperature to simmer and let cook for 20 minutes.<\/li>Bring the mixture to a slow boil at medium heat and put in chicken. Wait for liquid to slow boil again and let cook for 5 minutes. Bring heat back down to simmer and cook for 25 minutes until chicken has reached 165 degrees Fahrenheit.<\/li>Turn off the heat, cover the pot, and let the chicken sit in the pot for another 15 minutes. Remove chicken from pot and transfer to cutting board and chop into 1 inch wide pieces. Alternatively, you can serve the chicken in whole pieces.<\/li><\/ul>\n\t\t<\/div>\n\t\n\t\n\t\n\t\n\t\t\t\n\t\t\tNotes<\/h3>\n\t\t\tI like this recipe, because you can store the soy sauce cooking sauce to be used another time! Just let the sauce cool, pour it into a leak proof container and freeze it until you are ready to use it again. <\/li><\/ul>\n\t\t<\/div>\n\t\n\t\n\t\n\t\n\t\t\t\t\t\t\n\t\t\t\t<\/i><\/div>\n\t\t\t\t\n\t\t\t\t\tDid you make this recipe?<\/h3>\n\t\t\t\t\tTag @simplyasianhome<\/a> on Instagram and hashtag it <\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\n\t\t\t\t\t\n\t\t\t\t<\/i><\/div>\n\t\t\t\t\n\t\t\t\t\tLike this recipe?<\/h3>\n\t\t\t\t\tFollow us @cooksimplyasian<\/a> on Pinterest<\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\n\t\t\t\t\t\n\t\t\t\t<\/i><\/div>\n\t\t\t\t\n\t\t\t\t\tDid you make this recipe?<\/h3>\n\t\t\t\t\tFollow Simply Asian<\/a> on Facebook<\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\n\t\n\t\t\t
Chicken with soy sauce is quick and easy and loved by all.<\/p>\n\t\n
Keep the screen of your device on<\/p>\n <\/div>\n \n\t\t\n\t\t\t
12<\/span> 12<\/span> chicken legs\/thighs<\/span><\/p><\/li><\/span>2<\/span> teaspoons<\/span> 2<\/span> olive oil<\/span><\/p><\/li><\/span>7<\/span> slices<\/span> 7<\/span> ginger<\/span><\/p><\/li><\/span>1\/2<\/span> cup<\/span> 1\/2<\/span> 2-inch cut scallions<\/span><\/p><\/li><\/span>4<\/span> 4<\/span> star anise<\/span><\/p><\/li><\/span>1 1\/2<\/span> cups<\/span> 1 1\/2<\/span> Shaoxing rice wine<\/span><\/p><\/li><\/span>3<\/span> cups<\/span> 3<\/span> soy sauce<\/span><\/p><\/li><\/span>1\/2<\/span> cup<\/span> 1\/2<\/span> sugar<\/span><\/p><\/li><\/span>2<\/span> teaspoons<\/span> 2<\/span> salt<\/span><\/p><\/li><\/span>6<\/span> cups<\/span> 6<\/span> water<\/span><\/p><\/li><\/ul>\n\t\t<\/div>\n\t\n\t\n\t\t\t\n\t\t\tDirections<\/h3>\n\t\t\tBring chicken to room temperature.<\/li>In a 8-qt stock pot at medium-high heat saute the ginger and scallions in oil. Add rice wine and star anise and let some alcohol cook off. Add soy sauce, water, sugar, and salt and bring to boil. Switch temperature to simmer and let cook for 20 minutes.<\/li>Bring the mixture to a slow boil at medium heat and put in chicken. Wait for liquid to slow boil again and let cook for 5 minutes. Bring heat back down to simmer and cook for 25 minutes until chicken has reached 165 degrees Fahrenheit.<\/li>Turn off the heat, cover the pot, and let the chicken sit in the pot for another 15 minutes. Remove chicken from pot and transfer to cutting board and chop into 1 inch wide pieces. Alternatively, you can serve the chicken in whole pieces.<\/li><\/ul>\n\t\t<\/div>\n\t\n\t\n\t\n\t\n\t\t\t\n\t\t\tNotes<\/h3>\n\t\t\tI like this recipe, because you can store the soy sauce cooking sauce to be used another time! Just let the sauce cool, pour it into a leak proof container and freeze it until you are ready to use it again. <\/li><\/ul>\n\t\t<\/div>\n\t\n\t\n\t\n\t\n\t\t\t\t\t\t\n\t\t\t\t<\/i><\/div>\n\t\t\t\t\n\t\t\t\t\tDid you make this recipe?<\/h3>\n\t\t\t\t\tTag @simplyasianhome<\/a> on Instagram and hashtag it <\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\n\t\t\t\t\t\n\t\t\t\t<\/i><\/div>\n\t\t\t\t\n\t\t\t\t\tLike this recipe?<\/h3>\n\t\t\t\t\tFollow us @cooksimplyasian<\/a> on Pinterest<\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\n\t\t\t\t\t\n\t\t\t\t<\/i><\/div>\n\t\t\t\t\n\t\t\t\t\tDid you make this recipe?<\/h3>\n\t\t\t\t\tFollow Simply Asian<\/a> on Facebook<\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\n\t\n\t\t\t
2<\/span> teaspoons<\/span> 2<\/span> olive oil<\/span><\/p><\/li><\/span>7<\/span> slices<\/span> 7<\/span> ginger<\/span><\/p><\/li><\/span>1\/2<\/span> cup<\/span> 1\/2<\/span> 2-inch cut scallions<\/span><\/p><\/li><\/span>4<\/span> 4<\/span> star anise<\/span><\/p><\/li><\/span>1 1\/2<\/span> cups<\/span> 1 1\/2<\/span> Shaoxing rice wine<\/span><\/p><\/li><\/span>3<\/span> cups<\/span> 3<\/span> soy sauce<\/span><\/p><\/li><\/span>1\/2<\/span> cup<\/span> 1\/2<\/span> sugar<\/span><\/p><\/li><\/span>2<\/span> teaspoons<\/span> 2<\/span> salt<\/span><\/p><\/li><\/span>6<\/span> cups<\/span> 6<\/span> water<\/span><\/p><\/li><\/ul>\n\t\t<\/div>\n\t\n\t\n\t\t\t\n\t\t\tDirections<\/h3>\n\t\t\tBring chicken to room temperature.<\/li>In a 8-qt stock pot at medium-high heat saute the ginger and scallions in oil. Add rice wine and star anise and let some alcohol cook off. Add soy sauce, water, sugar, and salt and bring to boil. Switch temperature to simmer and let cook for 20 minutes.<\/li>Bring the mixture to a slow boil at medium heat and put in chicken. Wait for liquid to slow boil again and let cook for 5 minutes. Bring heat back down to simmer and cook for 25 minutes until chicken has reached 165 degrees Fahrenheit.<\/li>Turn off the heat, cover the pot, and let the chicken sit in the pot for another 15 minutes. Remove chicken from pot and transfer to cutting board and chop into 1 inch wide pieces. Alternatively, you can serve the chicken in whole pieces.<\/li><\/ul>\n\t\t<\/div>\n\t\n\t\n\t\n\t\n\t\t\t\n\t\t\tNotes<\/h3>\n\t\t\tI like this recipe, because you can store the soy sauce cooking sauce to be used another time! Just let the sauce cool, pour it into a leak proof container and freeze it until you are ready to use it again. <\/li><\/ul>\n\t\t<\/div>\n\t\n\t\n\t\n\t\n\t\t\t\t\t\t\n\t\t\t\t<\/i><\/div>\n\t\t\t\t\n\t\t\t\t\tDid you make this recipe?<\/h3>\n\t\t\t\t\tTag @simplyasianhome<\/a> on Instagram and hashtag it <\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\n\t\t\t\t\t\n\t\t\t\t<\/i><\/div>\n\t\t\t\t\n\t\t\t\t\tLike this recipe?<\/h3>\n\t\t\t\t\tFollow us @cooksimplyasian<\/a> on Pinterest<\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\n\t\t\t\t\t\n\t\t\t\t<\/i><\/div>\n\t\t\t\t\n\t\t\t\t\tDid you make this recipe?<\/h3>\n\t\t\t\t\tFollow Simply Asian<\/a> on Facebook<\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\n\t\n\t\t\t
7<\/span> slices<\/span> 7<\/span> ginger<\/span><\/p><\/li><\/span>1\/2<\/span> cup<\/span> 1\/2<\/span> 2-inch cut scallions<\/span><\/p><\/li><\/span>4<\/span> 4<\/span> star anise<\/span><\/p><\/li><\/span>1 1\/2<\/span> cups<\/span> 1 1\/2<\/span> Shaoxing rice wine<\/span><\/p><\/li><\/span>3<\/span> cups<\/span> 3<\/span> soy sauce<\/span><\/p><\/li><\/span>1\/2<\/span> cup<\/span> 1\/2<\/span> sugar<\/span><\/p><\/li><\/span>2<\/span> teaspoons<\/span> 2<\/span> salt<\/span><\/p><\/li><\/span>6<\/span> cups<\/span> 6<\/span> water<\/span><\/p><\/li><\/ul>\n\t\t<\/div>\n\t\n\t\n\t\t\t\n\t\t\tDirections<\/h3>\n\t\t\tBring chicken to room temperature.<\/li>In a 8-qt stock pot at medium-high heat saute the ginger and scallions in oil. Add rice wine and star anise and let some alcohol cook off. Add soy sauce, water, sugar, and salt and bring to boil. Switch temperature to simmer and let cook for 20 minutes.<\/li>Bring the mixture to a slow boil at medium heat and put in chicken. Wait for liquid to slow boil again and let cook for 5 minutes. Bring heat back down to simmer and cook for 25 minutes until chicken has reached 165 degrees Fahrenheit.<\/li>Turn off the heat, cover the pot, and let the chicken sit in the pot for another 15 minutes. Remove chicken from pot and transfer to cutting board and chop into 1 inch wide pieces. Alternatively, you can serve the chicken in whole pieces.<\/li><\/ul>\n\t\t<\/div>\n\t\n\t\n\t\n\t\n\t\t\t\n\t\t\tNotes<\/h3>\n\t\t\tI like this recipe, because you can store the soy sauce cooking sauce to be used another time! Just let the sauce cool, pour it into a leak proof container and freeze it until you are ready to use it again. <\/li><\/ul>\n\t\t<\/div>\n\t\n\t\n\t\n\t\n\t\t\t\t\t\t\n\t\t\t\t<\/i><\/div>\n\t\t\t\t\n\t\t\t\t\tDid you make this recipe?<\/h3>\n\t\t\t\t\tTag @simplyasianhome<\/a> on Instagram and hashtag it <\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\n\t\t\t\t\t\n\t\t\t\t<\/i><\/div>\n\t\t\t\t\n\t\t\t\t\tLike this recipe?<\/h3>\n\t\t\t\t\tFollow us @cooksimplyasian<\/a> on Pinterest<\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\n\t\t\t\t\t\n\t\t\t\t<\/i><\/div>\n\t\t\t\t\n\t\t\t\t\tDid you make this recipe?<\/h3>\n\t\t\t\t\tFollow Simply Asian<\/a> on Facebook<\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\n\t\n\t\t\t
1\/2<\/span> cup<\/span> 1\/2<\/span> 2-inch cut scallions<\/span><\/p><\/li><\/span>4<\/span> 4<\/span> star anise<\/span><\/p><\/li><\/span>1 1\/2<\/span> cups<\/span> 1 1\/2<\/span> Shaoxing rice wine<\/span><\/p><\/li><\/span>3<\/span> cups<\/span> 3<\/span> soy sauce<\/span><\/p><\/li><\/span>1\/2<\/span> cup<\/span> 1\/2<\/span> sugar<\/span><\/p><\/li><\/span>2<\/span> teaspoons<\/span> 2<\/span> salt<\/span><\/p><\/li><\/span>6<\/span> cups<\/span> 6<\/span> water<\/span><\/p><\/li><\/ul>\n\t\t<\/div>\n\t\n\t\n\t\t\t\n\t\t\tDirections<\/h3>\n\t\t\tBring chicken to room temperature.<\/li>In a 8-qt stock pot at medium-high heat saute the ginger and scallions in oil. Add rice wine and star anise and let some alcohol cook off. Add soy sauce, water, sugar, and salt and bring to boil. Switch temperature to simmer and let cook for 20 minutes.<\/li>Bring the mixture to a slow boil at medium heat and put in chicken. Wait for liquid to slow boil again and let cook for 5 minutes. Bring heat back down to simmer and cook for 25 minutes until chicken has reached 165 degrees Fahrenheit.<\/li>Turn off the heat, cover the pot, and let the chicken sit in the pot for another 15 minutes. Remove chicken from pot and transfer to cutting board and chop into 1 inch wide pieces. Alternatively, you can serve the chicken in whole pieces.<\/li><\/ul>\n\t\t<\/div>\n\t\n\t\n\t\n\t\n\t\t\t\n\t\t\tNotes<\/h3>\n\t\t\tI like this recipe, because you can store the soy sauce cooking sauce to be used another time! Just let the sauce cool, pour it into a leak proof container and freeze it until you are ready to use it again. <\/li><\/ul>\n\t\t<\/div>\n\t\n\t\n\t\n\t\n\t\t\t\t\t\t\n\t\t\t\t<\/i><\/div>\n\t\t\t\t\n\t\t\t\t\tDid you make this recipe?<\/h3>\n\t\t\t\t\tTag @simplyasianhome<\/a> on Instagram and hashtag it <\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\n\t\t\t\t\t\n\t\t\t\t<\/i><\/div>\n\t\t\t\t\n\t\t\t\t\tLike this recipe?<\/h3>\n\t\t\t\t\tFollow us @cooksimplyasian<\/a> on Pinterest<\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\n\t\t\t\t\t\n\t\t\t\t<\/i><\/div>\n\t\t\t\t\n\t\t\t\t\tDid you make this recipe?<\/h3>\n\t\t\t\t\tFollow Simply Asian<\/a> on Facebook<\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\n\t\n\t\t\t
4<\/span> 4<\/span> star anise<\/span><\/p><\/li><\/span>1 1\/2<\/span> cups<\/span> 1 1\/2<\/span> Shaoxing rice wine<\/span><\/p><\/li><\/span>3<\/span> cups<\/span> 3<\/span> soy sauce<\/span><\/p><\/li><\/span>1\/2<\/span> cup<\/span> 1\/2<\/span> sugar<\/span><\/p><\/li><\/span>2<\/span> teaspoons<\/span> 2<\/span> salt<\/span><\/p><\/li><\/span>6<\/span> cups<\/span> 6<\/span> water<\/span><\/p><\/li><\/ul>\n\t\t<\/div>\n\t\n\t\n\t\t\t\n\t\t\tDirections<\/h3>\n\t\t\tBring chicken to room temperature.<\/li>In a 8-qt stock pot at medium-high heat saute the ginger and scallions in oil. Add rice wine and star anise and let some alcohol cook off. Add soy sauce, water, sugar, and salt and bring to boil. Switch temperature to simmer and let cook for 20 minutes.<\/li>Bring the mixture to a slow boil at medium heat and put in chicken. Wait for liquid to slow boil again and let cook for 5 minutes. Bring heat back down to simmer and cook for 25 minutes until chicken has reached 165 degrees Fahrenheit.<\/li>Turn off the heat, cover the pot, and let the chicken sit in the pot for another 15 minutes. Remove chicken from pot and transfer to cutting board and chop into 1 inch wide pieces. Alternatively, you can serve the chicken in whole pieces.<\/li><\/ul>\n\t\t<\/div>\n\t\n\t\n\t\n\t\n\t\t\t\n\t\t\tNotes<\/h3>\n\t\t\tI like this recipe, because you can store the soy sauce cooking sauce to be used another time! Just let the sauce cool, pour it into a leak proof container and freeze it until you are ready to use it again. <\/li><\/ul>\n\t\t<\/div>\n\t\n\t\n\t\n\t\n\t\t\t\t\t\t\n\t\t\t\t<\/i><\/div>\n\t\t\t\t\n\t\t\t\t\tDid you make this recipe?<\/h3>\n\t\t\t\t\tTag @simplyasianhome<\/a> on Instagram and hashtag it <\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\n\t\t\t\t\t\n\t\t\t\t<\/i><\/div>\n\t\t\t\t\n\t\t\t\t\tLike this recipe?<\/h3>\n\t\t\t\t\tFollow us @cooksimplyasian<\/a> on Pinterest<\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\n\t\t\t\t\t\n\t\t\t\t<\/i><\/div>\n\t\t\t\t\n\t\t\t\t\tDid you make this recipe?<\/h3>\n\t\t\t\t\tFollow Simply Asian<\/a> on Facebook<\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\n\t\n\t\t\t
1 1\/2<\/span> cups<\/span> 1 1\/2<\/span> Shaoxing rice wine<\/span><\/p><\/li><\/span>3<\/span> cups<\/span> 3<\/span> soy sauce<\/span><\/p><\/li><\/span>1\/2<\/span> cup<\/span> 1\/2<\/span> sugar<\/span><\/p><\/li><\/span>2<\/span> teaspoons<\/span> 2<\/span> salt<\/span><\/p><\/li><\/span>6<\/span> cups<\/span> 6<\/span> water<\/span><\/p><\/li><\/ul>\n\t\t<\/div>\n\t\n\t\n\t\t\t\n\t\t\tDirections<\/h3>\n\t\t\tBring chicken to room temperature.<\/li>In a 8-qt stock pot at medium-high heat saute the ginger and scallions in oil. Add rice wine and star anise and let some alcohol cook off. Add soy sauce, water, sugar, and salt and bring to boil. Switch temperature to simmer and let cook for 20 minutes.<\/li>Bring the mixture to a slow boil at medium heat and put in chicken. Wait for liquid to slow boil again and let cook for 5 minutes. Bring heat back down to simmer and cook for 25 minutes until chicken has reached 165 degrees Fahrenheit.<\/li>Turn off the heat, cover the pot, and let the chicken sit in the pot for another 15 minutes. Remove chicken from pot and transfer to cutting board and chop into 1 inch wide pieces. Alternatively, you can serve the chicken in whole pieces.<\/li><\/ul>\n\t\t<\/div>\n\t\n\t\n\t\n\t\n\t\t\t\n\t\t\tNotes<\/h3>\n\t\t\tI like this recipe, because you can store the soy sauce cooking sauce to be used another time! Just let the sauce cool, pour it into a leak proof container and freeze it until you are ready to use it again. <\/li><\/ul>\n\t\t<\/div>\n\t\n\t\n\t\n\t\n\t\t\t\t\t\t\n\t\t\t\t<\/i><\/div>\n\t\t\t\t\n\t\t\t\t\tDid you make this recipe?<\/h3>\n\t\t\t\t\tTag @simplyasianhome<\/a> on Instagram and hashtag it <\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\n\t\t\t\t\t\n\t\t\t\t<\/i><\/div>\n\t\t\t\t\n\t\t\t\t\tLike this recipe?<\/h3>\n\t\t\t\t\tFollow us @cooksimplyasian<\/a> on Pinterest<\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\n\t\t\t\t\t\n\t\t\t\t<\/i><\/div>\n\t\t\t\t\n\t\t\t\t\tDid you make this recipe?<\/h3>\n\t\t\t\t\tFollow Simply Asian<\/a> on Facebook<\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\n\t\n\t\t\t
3<\/span> cups<\/span> 3<\/span> soy sauce<\/span><\/p><\/li><\/span>1\/2<\/span> cup<\/span> 1\/2<\/span> sugar<\/span><\/p><\/li><\/span>2<\/span> teaspoons<\/span> 2<\/span> salt<\/span><\/p><\/li><\/span>6<\/span> cups<\/span> 6<\/span> water<\/span><\/p><\/li><\/ul>\n\t\t<\/div>\n\t\n\t\n\t\t\t\n\t\t\tDirections<\/h3>\n\t\t\tBring chicken to room temperature.<\/li>In a 8-qt stock pot at medium-high heat saute the ginger and scallions in oil. Add rice wine and star anise and let some alcohol cook off. Add soy sauce, water, sugar, and salt and bring to boil. Switch temperature to simmer and let cook for 20 minutes.<\/li>Bring the mixture to a slow boil at medium heat and put in chicken. Wait for liquid to slow boil again and let cook for 5 minutes. Bring heat back down to simmer and cook for 25 minutes until chicken has reached 165 degrees Fahrenheit.<\/li>Turn off the heat, cover the pot, and let the chicken sit in the pot for another 15 minutes. Remove chicken from pot and transfer to cutting board and chop into 1 inch wide pieces. Alternatively, you can serve the chicken in whole pieces.<\/li><\/ul>\n\t\t<\/div>\n\t\n\t\n\t\n\t\n\t\t\t\n\t\t\tNotes<\/h3>\n\t\t\tI like this recipe, because you can store the soy sauce cooking sauce to be used another time! Just let the sauce cool, pour it into a leak proof container and freeze it until you are ready to use it again. <\/li><\/ul>\n\t\t<\/div>\n\t\n\t\n\t\n\t\n\t\t\t\t\t\t\n\t\t\t\t<\/i><\/div>\n\t\t\t\t\n\t\t\t\t\tDid you make this recipe?<\/h3>\n\t\t\t\t\tTag @simplyasianhome<\/a> on Instagram and hashtag it <\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\n\t\t\t\t\t\n\t\t\t\t<\/i><\/div>\n\t\t\t\t\n\t\t\t\t\tLike this recipe?<\/h3>\n\t\t\t\t\tFollow us @cooksimplyasian<\/a> on Pinterest<\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\n\t\t\t\t\t\n\t\t\t\t<\/i><\/div>\n\t\t\t\t\n\t\t\t\t\tDid you make this recipe?<\/h3>\n\t\t\t\t\tFollow Simply Asian<\/a> on Facebook<\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\n\t\n\t\t\t
1\/2<\/span> cup<\/span> 1\/2<\/span> sugar<\/span><\/p><\/li><\/span>2<\/span> teaspoons<\/span> 2<\/span> salt<\/span><\/p><\/li><\/span>6<\/span> cups<\/span> 6<\/span> water<\/span><\/p><\/li><\/ul>\n\t\t<\/div>\n\t\n\t\n\t\t\t\n\t\t\tDirections<\/h3>\n\t\t\tBring chicken to room temperature.<\/li>In a 8-qt stock pot at medium-high heat saute the ginger and scallions in oil. Add rice wine and star anise and let some alcohol cook off. Add soy sauce, water, sugar, and salt and bring to boil. Switch temperature to simmer and let cook for 20 minutes.<\/li>Bring the mixture to a slow boil at medium heat and put in chicken. Wait for liquid to slow boil again and let cook for 5 minutes. Bring heat back down to simmer and cook for 25 minutes until chicken has reached 165 degrees Fahrenheit.<\/li>Turn off the heat, cover the pot, and let the chicken sit in the pot for another 15 minutes. Remove chicken from pot and transfer to cutting board and chop into 1 inch wide pieces. Alternatively, you can serve the chicken in whole pieces.<\/li><\/ul>\n\t\t<\/div>\n\t\n\t\n\t\n\t\n\t\t\t\n\t\t\tNotes<\/h3>\n\t\t\tI like this recipe, because you can store the soy sauce cooking sauce to be used another time! Just let the sauce cool, pour it into a leak proof container and freeze it until you are ready to use it again. <\/li><\/ul>\n\t\t<\/div>\n\t\n\t\n\t\n\t\n\t\t\t\t\t\t\n\t\t\t\t<\/i><\/div>\n\t\t\t\t\n\t\t\t\t\tDid you make this recipe?<\/h3>\n\t\t\t\t\tTag @simplyasianhome<\/a> on Instagram and hashtag it <\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\n\t\t\t\t\t\n\t\t\t\t<\/i><\/div>\n\t\t\t\t\n\t\t\t\t\tLike this recipe?<\/h3>\n\t\t\t\t\tFollow us @cooksimplyasian<\/a> on Pinterest<\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\n\t\t\t\t\t\n\t\t\t\t<\/i><\/div>\n\t\t\t\t\n\t\t\t\t\tDid you make this recipe?<\/h3>\n\t\t\t\t\tFollow Simply Asian<\/a> on Facebook<\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\n\t\n\t\t\t
2<\/span> teaspoons<\/span> 2<\/span> salt<\/span><\/p><\/li><\/span>6<\/span> cups<\/span> 6<\/span> water<\/span><\/p><\/li><\/ul>\n\t\t<\/div>\n\t\n\t\n\t\t\t\n\t\t\tDirections<\/h3>\n\t\t\tBring chicken to room temperature.<\/li>In a 8-qt stock pot at medium-high heat saute the ginger and scallions in oil. Add rice wine and star anise and let some alcohol cook off. Add soy sauce, water, sugar, and salt and bring to boil. Switch temperature to simmer and let cook for 20 minutes.<\/li>Bring the mixture to a slow boil at medium heat and put in chicken. Wait for liquid to slow boil again and let cook for 5 minutes. Bring heat back down to simmer and cook for 25 minutes until chicken has reached 165 degrees Fahrenheit.<\/li>Turn off the heat, cover the pot, and let the chicken sit in the pot for another 15 minutes. Remove chicken from pot and transfer to cutting board and chop into 1 inch wide pieces. Alternatively, you can serve the chicken in whole pieces.<\/li><\/ul>\n\t\t<\/div>\n\t\n\t\n\t\n\t\n\t\t\t\n\t\t\tNotes<\/h3>\n\t\t\tI like this recipe, because you can store the soy sauce cooking sauce to be used another time! Just let the sauce cool, pour it into a leak proof container and freeze it until you are ready to use it again. <\/li><\/ul>\n\t\t<\/div>\n\t\n\t\n\t\n\t\n\t\t\t\t\t\t\n\t\t\t\t<\/i><\/div>\n\t\t\t\t\n\t\t\t\t\tDid you make this recipe?<\/h3>\n\t\t\t\t\tTag @simplyasianhome<\/a> on Instagram and hashtag it <\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\n\t\t\t\t\t\n\t\t\t\t<\/i><\/div>\n\t\t\t\t\n\t\t\t\t\tLike this recipe?<\/h3>\n\t\t\t\t\tFollow us @cooksimplyasian<\/a> on Pinterest<\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\n\t\t\t\t\t\n\t\t\t\t<\/i><\/div>\n\t\t\t\t\n\t\t\t\t\tDid you make this recipe?<\/h3>\n\t\t\t\t\tFollow Simply Asian<\/a> on Facebook<\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\n\t\n\t\t\t
6<\/span> cups<\/span> 6<\/span> water<\/span><\/p><\/li><\/ul>\n\t\t<\/div>\n\t\n\t\n\t\t\t\n\t\t\tDirections<\/h3>\n\t\t\tBring chicken to room temperature.<\/li>In a 8-qt stock pot at medium-high heat saute the ginger and scallions in oil. Add rice wine and star anise and let some alcohol cook off. Add soy sauce, water, sugar, and salt and bring to boil. Switch temperature to simmer and let cook for 20 minutes.<\/li>Bring the mixture to a slow boil at medium heat and put in chicken. Wait for liquid to slow boil again and let cook for 5 minutes. Bring heat back down to simmer and cook for 25 minutes until chicken has reached 165 degrees Fahrenheit.<\/li>Turn off the heat, cover the pot, and let the chicken sit in the pot for another 15 minutes. Remove chicken from pot and transfer to cutting board and chop into 1 inch wide pieces. Alternatively, you can serve the chicken in whole pieces.<\/li><\/ul>\n\t\t<\/div>\n\t\n\t\n\t\n\t\n\t\t\t\n\t\t\tNotes<\/h3>\n\t\t\tI like this recipe, because you can store the soy sauce cooking sauce to be used another time! Just let the sauce cool, pour it into a leak proof container and freeze it until you are ready to use it again. <\/li><\/ul>\n\t\t<\/div>\n\t\n\t\n\t\n\t\n\t\t\t\t\t\t\n\t\t\t\t<\/i><\/div>\n\t\t\t\t\n\t\t\t\t\tDid you make this recipe?<\/h3>\n\t\t\t\t\tTag @simplyasianhome<\/a> on Instagram and hashtag it <\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\n\t\t\t\t\t\n\t\t\t\t<\/i><\/div>\n\t\t\t\t\n\t\t\t\t\tLike this recipe?<\/h3>\n\t\t\t\t\tFollow us @cooksimplyasian<\/a> on Pinterest<\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\n\t\t\t\t\t\n\t\t\t\t<\/i><\/div>\n\t\t\t\t\n\t\t\t\t\tDid you make this recipe?<\/h3>\n\t\t\t\t\tFollow Simply Asian<\/a> on Facebook<\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\n\t\n\t\t\t
Tag @simplyasianhome<\/a> on Instagram and hashtag it <\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\n\t\t\t\t\t\n\t\t\t\t<\/i><\/div>\n\t\t\t\t\n\t\t\t\t\tLike this recipe?<\/h3>\n\t\t\t\t\tFollow us @cooksimplyasian<\/a> on Pinterest<\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\n\t\t\t\t\t\n\t\t\t\t<\/i><\/div>\n\t\t\t\t\n\t\t\t\t\tDid you make this recipe?<\/h3>\n\t\t\t\t\tFollow Simply Asian<\/a> on Facebook<\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\n\t\n\t\t\t
Follow us @cooksimplyasian<\/a> on Pinterest<\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\n\t\t\t\t\t\n\t\t\t\t<\/i><\/div>\n\t\t\t\t\n\t\t\t\t\tDid you make this recipe?<\/h3>\n\t\t\t\t\tFollow Simply Asian<\/a> on Facebook<\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\n\t\n\t\t\t
Follow Simply Asian<\/a> on Facebook<\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\n\t\n\t\t\t
![\"Easy](\"https:\/\/i0.wp.com\/simplyasianhome.com\/wp-content\/uploads\/2020\/07\/SoySauceChicken-800x530.jpeg?resize=750%2C497&ssl=1\")
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