Cantonese soy sauce chicken with rice and greens

Name: Cantonese soy sauce chicken with rice and greens
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 servings
Ingredients: 1000 g Chicken thighs, bone-in with skin; 150 ml Soy sauce; 50 g Soft brown sugar; 3 g Star anise; 1 Cinnamon sticks; 30 g Fresh ginger, sliced; 0.3 Garlic, bruised; 4 Spring onions, two whole, two finely shredded; 10 ml Sesame oil; 320 g Jasmine rice; 400 g Pak choi, halved; 30 ml Oyster sauce

Chicken thighs gently poached in a fragrant soy master stock with star anise, cinnamon and ginger until mahogany-coloured and silky. A Hong Kong roast-shop favourite that is very easy to make at home.

Ingredients

1000 g Chicken thighs, bone-in with skin
150 ml Soy sauce
50 g Soft brown sugar
3 g Star anise
1 Cinnamon sticks
30 g Fresh ginger, sliced
0.3 Garlic, bruised
4 Spring onions, two whole, two finely shredded
10 ml Sesame oil
320 g Jasmine rice
400 g Pak choi, halved
30 ml Oyster sauce

Method

Put the soy sauce, sugar, star anise, cinnamon, ginger, garlic and the two whole spring onions in a pan that fits the chicken snugly with 500ml water. Bring to a simmer.
Add the chicken skin side down. It should be mostly covered. Simmer very gently with the lid on, turning once halfway, until cooked through.
Turn off the heat and leave the chicken in the stock to soak up the colour.
Meanwhile cook the rice in a lidded pan with 480ml water. Steam or blanch the pak choi and drizzle with the oyster sauce.
Brush the chicken with sesame oil, slice it off the bone and serve over rice with the greens, a few spoonfuls of the stock and the shredded spring onion.