Soy Chicken with Chinese Broccoli in Garlic Sauce with Rice

Soy Chicken with Chinese Broccoli in Garlic Sauce with Rice

Recipe excerpt from:
A Taste of the World: Celebrating Global Flavors
by Rowena Scherer

Adapted by Chinese immigrants from Hainan province in southern China, this dish is a must-try for visitors to Singapore and fans of Asian cuisine! It is a popular street food and can be found in hawker centers, food courts, and restaurants throughout Singapore. The chicken is poached in a soy, garlic, and ginger marinade, while the rice is infused with chicken broth.

Serves: 4
Allergans: Dairy-Free, Nut-Free, Vegetarian Optional
Total Prep & Cook Time: 1 hour

What You’ll Need

  • 6 scallions
  • 8 ounces kai-lan (Chinese broccoli) or regular broccoli
  • 2 garlic cloves
  • 4 bone-in chicken legs or 2 pounds boneless thighs
  • 1 1/2 cups jasmine rice

  • 1 teaspoon salt, plus more as needed
  • 2 1/4 cups chicken stock
1 tablespoon plus 1 teaspoon olive oil
  • 2 teaspoons oyster sauce
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon sugar
1 teaspoon cornstarch

Honeyin’ Soy Sauce

  • 1/3 cup soy sauce
2 tablespoons dark soy sauce
  • 2 tablespoons Chinese rice wine (Shaoxing wine)
  • 2 tablespoons honey

  • 1 tablespoon garlic powder
  • 2 teaspoons ground ginger
  • 2 star anise pods

  • 1 cinnamon stick
  1. Prep the ingredients
    Scallions — Trim the ends. Cut 
4 scallions into 2-inch slices for step 2.
    Thinly slice 2 scallions for step 5.
    Kai-lan — Trim the ends. OR Broccoli — Trim the ends and cut into florets.
    Garlic — Mince.
    Honeyin’ Soy Sauce — Combine all the ingredients in a small bowl and mix well.
  2. Braise the chicken
    In a large pot over medium-high heat, combine the Honeyin’
Soy Sauce, the 2-inch scallions, chicken legs or thighs, and 1 cup water. Bring to a boil and cook for 5 minutes.
    Lower the heat and simmer, using tongs to occasionally turn the chicken pieces, until the chicken is tender, about 30 minutes. Remove and discard the star anise pods and cinnamon stick.
  3. Cook the rice 
(while the chicken is cooking)
    Rinse the rice in a colander to remove excess starch.
    In a small pot, combine the rice, a pinch of salt, and the chicken stock
    Bring to a boil over medium-high heat.
    Lower the heat, cover, and simmer for 15 minutes, or until the liquid has been absorbed and the rice is tender. Remove from the heat and fluff the cooked rice with a fork.
  4. Prep the kai-lan or broccoli (while the chicken is cooking)
    Fill a wok or large skillet with 1 inch of water, 1 tablespoon of olive oil, and 1 teaspoon of salt. Bring to a boil over medium-high heat.
    Gently add the kai-lan or broccoli to the boiling liquid and blanch for 2 to 3 minutes, or until they are bright green and crisp-tender.
    Using a colander, drain the kai-lan or broccoli and arrange it on a large serving platter. Keep warm until ready to serve.
  5. Prep the garlic sauce
(while the chicken is cooking)
    In a bowl, combine the oyster sauce, sesame oil, 1⁄2 teaspoon of sugar, 1 tablespoon water, and
1 teaspoon of cornstarch.
    In the same wok or skillet, heat the remaining 1 teaspoon of olive oil over medium-high heat until hot.
    Add the minced garlic and sauté for 1 minute. Add the oyster sauce mixture and sliced scallions and cook over high heat for 30 seconds.
    Pour the sauce over the blanched kai-lan or broccoli.
  6. Serve your dish
    Transfer the chicken pieces to the platter with the kai-lan or broccoli.
    Drizzle some Honeyin’ Soy cooking liquid from the pot over the chicken and serve with the rice and kai-lan or broccoli in garlic sauce.