This soy-braised chicken is a home-style Singapore-inspired dish: chicken thighs simmer gently with soy sauce, ginger, garlic and a little sugar until tender, then finish in a savory-sweet sauce. It is not a specific Bukit Batok restaurant recipe; the name points to the neighborhood, while this practical version uses ingredients easy to find in Singapore and serves well with rice.
Ingredients
- 2 lb (900 g) bone-in, skin-on chicken thighs, about 4 pieces
- ¼ cup (60 ml) regular light soy sauce
- 2 tbsp (30 ml) dark soy sauce
- 1½ cups (360 ml) water
- 2 tbsp (25 g) brown sugar, packed
- 1 tbsp (15 ml) Shaoxing rice wine, optional; use water instead for an alcohol-free dish
- 1 oz (30 g) fresh ginger, peeled and cut into thin slices
- 4 garlic cloves (about 20 g), lightly crushed and peeled
- 1 small cinnamon stick, about 3 in (7.5 cm)
- 2 star anise pods
- 2 scallions (about 30 g), sliced, for serving
- 1 tsp (5 ml) toasted sesame oil, for finishing
- ¼ tsp ground white pepper, or to taste
Instructions
- Prepare the chicken and aromatics. Pat the thighs dry with paper towels and trim any loose pieces of fat. Keep the skin on for flavor, or remove it if you prefer a less rich sauce. Peel and slice the ginger, lightly crush the garlic, and measure the seasonings. If the thighs are very large, leave them whole rather than cutting them; bone-in pieces stay moist during the simmer.
- Mix the braising liquid. In a bowl or measuring jug, stir together the light soy sauce, dark soy sauce, water, brown sugar and optional Shaoxing wine. Dark soy sauce mainly deepens the color, while light soy sauce provides most of the salty seasoning. If you only have regular soy sauce, use 6 tbsp (90 ml) total and expect a lighter-colored result.
- Start the aromatics. Set a heavy, lidded pot or deep skillet over medium heat. Add the chicken skin-side down and cook for 5–7 minutes, turning the heat down if the skin browns too fast. The chicken will render some fat; pour off all but about 1 tsp (5 ml). Turn the thighs over and cook the other side for 2 minutes. This browning adds flavor, but the chicken does not need to cook through at this stage.
- Simmer until tender. Add the ginger, garlic, cinnamon and star anise around the chicken. Pour in the soy mixture; it should come roughly halfway up the thighs. Bring it to a gentle simmer, then cover and reduce the heat to low. Cook for 30 minutes, turning the thighs once halfway through. Keep the liquid at a quiet simmer rather than a hard boil, which can make the meat tough and reduce the sauce too quickly.
- Check doneness and finish the sauce. Check the thickest part of each thigh with a food thermometer without touching the bone. USDA FSIS sets 165°F (74°C) as the safe minimum internal temperature for poultry. If any piece is below that, cover and simmer for a few more minutes, then check again. Transfer the cooked chicken to a plate. Simmer the sauce uncovered for 3–5 minutes if you want it slightly thicker; taste before adding anything, since soy sauces vary in saltiness.
- Serve. Remove the cinnamon and star anise. Stir the sesame oil and white pepper into the sauce, return the chicken to the pot, and turn the pieces to coat. Scatter sliced scallions over the top and spoon sauce over the chicken. Serve hot with rice.
Tips
- Use a gentle simmer and a covered pot. A rolling boil can tighten the chicken and make the sauce evaporate before the meat is tender.
- Light and dark soy sauces are not interchangeable in equal amounts: dark soy is usually less salty and more concentrated in color. If substituting regular soy for both, start with 6 tbsp (90 ml) total and adjust only after cooking.
- For a gluten-free version, choose soy sauce clearly labeled gluten-free or use tamari; check the labels on the wine and other packaged ingredients too. Tamari may taste a little rounder and less sharp.
- Do not thicken the sauce with extra sugar to compensate for salt. If it tastes too salty, add a splash of water and serve with plain rice; if it tastes flat, simmer it briefly to concentrate the flavor.
Serving Suggestions
Serve each thigh over steamed jasmine rice or another plain rice so the braising liquid can season the grains. Blanched choy sum, bok choy or broccoli gives the plate a fresh, lightly bitter contrast; cucumber slices or a simple tomato salad also work. Put extra sauce at the table rather than pouring all of it over the rice at once, especially if your soy sauce is quite salty. For a fuller meal, add a fried or steamed egg, cooking it until the white and yolk are firm, or serve a bowl of clear vegetable soup alongside.
Variations
Boneless thighs: Use 2 lb (900 g) boneless thighs and begin checking doneness after about 20 minutes of covered simmering. They cook faster than bone-in pieces, so rely on the thermometer rather than the clock alone.
More ginger and garlic: Increase ginger to 1½ oz (45 g) and garlic to 6 cloves for a stronger, warming aroma. For a mild chili note, add one dried red chili to the pot; remove it before serving if you do not want it to dominate.
Eggs or tofu: Hard-boiled eggs can be peeled and added to the sauce for the final 10 minutes so they take on its flavor. For a meatless version, use firm tofu cut into thick slabs and simmer it gently for 15–20 minutes; it will not have the same rich chicken flavor, but it absorbs the sauce well.
Less sweet: Reduce the brown sugar to 1 tbsp (12 g). A little sugar rounds out salty soy sauce, but the dish does not need to taste sweet.
Storage and Reheating
Refrigerate the chicken and sauce within 2 hours of cooking, in a shallow airtight container. Keep refrigerated at 40°F (4°C) or below and use within 3–4 days. For longer storage, freeze in a sealed freezer-safe container for up to 3 months for best quality; thaw overnight in the refrigerator.
Reheat only the portion you plan to eat, covered on the stovetop over low heat with a splash of water, or in the microwave in a covered microwave-safe dish. Stir or turn the pieces as needed and heat leftovers to 165°F (74°C), checking the thickest part with a food thermometer. Do not leave cooked chicken at room temperature for more than 2 hours, or 1 hour when the surrounding temperature is above 90°F (32°C).
Frequently Asked Questions
Can I make this with chicken breast?
Yes, but breast meat is leaner and can dry out if simmered for the full time. Use thick pieces, start checking the center after about 15 minutes of gentle simmering, and remove each piece once it reaches 165°F (74°C). Bone-in thighs are more forgiving and give the sauce a fuller flavor.
What is the difference between light and dark soy sauce?
Light soy sauce is the main salty seasoning in this recipe. Dark soy sauce is darker and often somewhat less salty, adding color and a rounded flavor. If you cannot find dark soy, regular soy sauce works, though the finished chicken will look paler.
Is Shaoxing wine necessary?
No. It adds a mild, savory aroma, but the dish still works with water in its place. Avoid using sweet cooking wine unless you reduce the sugar, since it can make the sauce too sweet.
Can I prepare it ahead?
Yes. Cook the chicken fully, cool it promptly, and refrigerate it with the sauce for up to 3–4 days. The flavor often settles as it rests. Reheat gently and bring the chicken to 165°F (74°C) before serving.
Why is my sauce too thin?
Remove the cooked chicken and simmer the sauce uncovered for a few minutes until it reduces to your liking. It will thicken slightly as it cools, so stop before it becomes sticky. If it is already too salty, loosen it with water rather than reducing it further.
Can I cook it in a slow cooker?
Yes, though the skin will not brown or crisp in the cooker. Brown the chicken in a skillet first if you want that added flavor, then transfer it with the sauce and aromatics. Cook on low until tender and verify that every piece reaches the safe poultry temperature of 165°F (74°C).
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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