Delight your senses with this incredibly flavorful recipe! Tender, succulent halal chicken, simmered in a rich, glossy soy sauce reduction, is served over fragrant, seasoned rice and accompanied by vibrant green vegetables. It's a comforting and easy-to-make Asian classic that's perfect for a satisfying weeknight dinner.
📜 Ingredients
For the Halal Braised Soy Sauce Chicken:
4 pieces Halal chicken thighs, bone-in and skin-on
1 tablespoon cooking oil
3 slices ginger
3 cloves garlic, smashed
2 star anise
1 small cinnamon stick
½ cup natural brewed soy sauce (halal-certified)
¼ cup dark soy sauce
2 tablespoons brown sugar or rock sugar
2 cups chicken broth (halal-certified) or water
1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
For the Soy Sauce Rice:
2 cups jasmine rice, rinsed
2 cups chicken broth (halal-certified) or water
1 tablespoon natural brewed soy sauce (halal-certified)
1 teaspoon dark soy sauce
1 teaspoon cooking oil
For the Blanched Greens:
4-5 stalks bok choy or gai lan (Chinese broccoli)
Pinch of salt
Drizzle of sesame oil
📝 Instructions
- Prepare the Chicken: Pat chicken thighs dry. In a large pot or Dutch oven, heat 1 tablespoon cooking oil over medium-high heat. Sear chicken thighs skin-side down for 5-7 minutes until golden and crispy. Flip and sear for another 2-3 minutes. Remove chicken and set aside, draining excess oil if necessary.
- Braise the Chicken: In the same pot, add ginger, smashed garlic, star anise, and cinnamon stick. Sauté for 1 minute until fragrant.
- Return chicken to the pot. Pour in the natural brewed soy sauce, dark soy sauce, brown sugar, and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes, or until chicken is fork-tender.
- Remove chicken from the pot and set aside. Skim any excess fat from the sauce. Bring the sauce to a simmer and slowly whisk in the cornstarch slurry until the sauce thickens to a beautiful, glossy consistency. Keep warm.
- Cook the Soy Sauce Rice: In a medium saucepan, combine rinsed jasmine rice, chicken broth, natural brewed soy sauce, dark soy sauce, and 1 teaspoon cooking oil. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until all liquid is absorbed and rice is fluffy. Let rest, covered, for 5 minutes before fluffing with a fork.
- Blanch the Greens: While the rice cooks, bring a pot of salted water to a boil. Add bok choy or gai lan and blanch for 1-2 minutes until vibrant green and tender-crisp. Drain immediately and drizzle with a little sesame oil.
- Assemble the Bowls: Slice the braised chicken thighs into thick pieces. Divide the soy sauce rice among serving bowls. Arrange the sliced chicken and blanched greens on top of the rice. Generously spoon the glossy braising sauce over the chicken and rice. Serve immediately.
💡 Chef's Tips
- For an even richer flavor, you can marinate the chicken thighs in a tablespoon of soy sauce and a teaspoon of sesame oil for at least 30 minutes before searing.
- Don't skip the dark soy sauce! While it doesn't add much flavor, it gives the chicken and sauce that beautiful, characteristic deep reddish-brown color you see in the best Asian braised dishes.
