Braised Chinatown Soy Sauce Chicken 醬油雞

I love the soy sauce chicken 醬油雞 that sold in Chinatown.The meat of the chicken is soft ,moist ,delicious, effortless and can keep for a few days after prepared. With as many Chinese restaurants as we have in the tri-state area, you rarely see this style of chicken on any of their menus. The secret of this soy sauce chicken is the sauce!! It’s the same sauce and they cook chicken (usually whole) after chicken after chicken in it. All they do is add ingredients accordingly as it gets lower.It’s not uncommon to have sauce that is 100+ years old continuously either in the fridge or on the stove. Actually it's taste better !! Here I would like to share my simple yet easy recipe with you:) Enjoy! Ingredients:

4 pieces while chicken leg (preferly use whole chicken but I don't have whole chicken)
2 cups water
2 cup soy sauce for marinate chicken (it's written on the label,by LKK)
3 pieces star anise
1 cup brown sugar
1 stick cinnamon
2 inch old ginger,bruise and smashed
5-6 cloves garlic,peel and smashed
2 tbsp sea salt

Method:

1:Wash and clean whole chicken leg,remove feathers or epidermis (yellowish outer layer of dead skin ) and set aside.Prepare a 5 quart stock pot with water,soy sauce ,garlic,ginger ,sea salt,star anise and cinnamon at high heat.

2:When sauce rolling boil,add in brown sugar and whole chicken legs,then reduce heat to medium high.Let whole chicken leg simmer in the soy sauce stock for 30 -45 minutes or until cook.

3:Remove whole chicken legs from soy sauce stock to cool .Then cut or chop soy sauce whole chicken legs into small pieces with cleaver.

4:Arrange into a plate and serve.

Braised whole chicken legs in marinated soy sauce