Peking-Style Soy Sauce Braised Chicken with Leek
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Ingredients
- 700 g bone-in chicken thighs
- 2 leeks, sliced
- 2 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 1 tbsp caster sugar
- 1 star anise
- 15 g fresh ginger, sliced
- 1 tbsp groundnut oil
Nutrition (per serving)
- Calories
- 379 kcal
- Protein
- 31 g
- Carbohydrate
- 7.3 g
- of which sugars
- 5.6 g
- Fat
- 24.8 g
- of which saturates
- 6.6 g
- Fibre
- 1.8 g
- Salt
- 2.22 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the groundnut oil in a wide pan and brown the chicken thighs for 4 minutes on each side.
- 2
Add the fresh ginger and star anise and fry for 30 seconds.
- 3
Pour in the dark soy sauce, light soy sauce, caster sugar and enough water to come halfway up the chicken.
- 4
Bring to a simmer, cover and cook gently for 25 minutes, turning once, until the chicken is cooked through with no pink remaining at the bone.
- 5
Add the leeks and simmer uncovered for a further 8 minutes, until tender and the sauce has reduced.
- 6
Serve with steamed rice.
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