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soy sauce chicken

prelude: i cook by heart and not by measurement, so these are pretty rough but it'll definitely get you close enough!

ingredients:

• aromatics: ginger
• spices/seasonings/sauces: cooking oil, dark soy sauce, light soy sauce, shaoxing wine, water, rock sugar, bay leaf
• protein: chicken. i always get the really sus $2-5 giant drumstick sets at asian supermarkets
• toppings: green onions

directions:

1. start by frying the ginger with cooking oil on low heat to release the flavour, then turn up to med/high heat and fry the raw chicken until golden brown on all sides. add a splash of shaoxing wine while it is still raw.
2. in the meantime, mix dark soy sauce, light soy sauce, and hot water in a 0.5:0.5:1.25 ratio. make enough to barely cover the chicken. dissolve rock sugar in this solution too
3. throw this mixture into the hot pan with chicken and ginger, toss in a bay leaf, cover and let cook/steam for 10-15 minutes
4. take the cover off and then let the mixture reduce until desired texture of sauce. it's tasty both watery and syruppy, but if you're reducing by a lot, reduce the amount of soy sauce you add!
5. garnish with green onions as needed

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