Soy Sauce Chicken Quick and Easy Home-Style Recipe

I usually wash ginger slices without peeling them because it's said that the skin causes internal heat. I buy half a chicken, cut off the foot, and wash it.

Heat oil in a pan, add ginger slices and sauté until slightly browned, then add chicken skin-side down and sear for a while.

Once it has a certain color, flip it over and fry the other side.

Add light soy sauce, water, and dark soy sauce to the pot (my friend used a whole bottle of light soy sauce without salt or water, but I think that's too wasteful). Add salt to taste and cook.

Add two rock sugar pieces (the traditional recipe adds some yellow rock sugar, which is brown sugar? I didn't have any, so I just used rock sugar; having multiple types of sugar makes the flavor less monotonous).

I continued simmering it for a while, then added a few of the ingredients from the spice packet.

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Maybe the commercial package is too big. Last time I braised pig's trotters, I only used less than half a package. This time, I just poured out a few broken pieces, I don't know what they were, maybe 5-8 pieces.

Chicken drumsticks take longer to cook, so cook them upright for a while.

Keep the heat on medium-low and cover to simmer, then let it gradually reduce the sauce. You can taste it with chopsticks during the initial reduction process.

It should be done when the sauce is almost thick, which should take about ten or twenty minutes? I didn't check the time.

After it cools down, chop it into pieces (I used scissors).

You can drizzle the sauce on later or not, depending on your personal preference for strong flavors.

If the chicken drumsticks are not cooked through, microwave them or boil them for a few more minutes.