Cantonese Soy Sauce Chicken

Step 1

Pat the chicken pieces dry with paper towels, pressing gently all over to remove surface moisture so they will brown better.

Step 2

Smash the ginger with the flat side of your knife by placing the knife flat on the ginger and pressing down hard with the heel of your hand, keeping the skin on.

Step 3

Lightly smash each unpeeled garlic clove by placing the flat side of your knife on top and pressing down with the heel of your hand until the clove cracks.

Step 4

Rinse the dried shiitake mushrooms under cold water and gently squeeze to remove excess water; set aside.

Step 5

Chop the white parts of the scallions into 1-inch pieces and set them aside; chop the green parts into 1-inch pieces and set separately for garnish.

Step 6

Place a large heavy pot (5-quart or larger) over medium-high heat and add the chicken pieces in a single layer.

Step 7

Allow the chicken to sit without moving for 3 minutes until the bottom surfaces are golden brown, then flip each piece and cook the other side for 2 minutes until light brown.

Step 8

Pour the soy sauce and water into the pot, tilting the pot so the liquid spreads evenly over all the chicken; it should just cover the pieces.

Step 9

Add the smashed ginger, smashed garlic cloves, star anise pods, Sichuan peppercorns, cinnamon stick, rock sugar, white parts of the scallions, and the shiitake mushrooms.

Step 10

Bring the liquid to a boil over high heat, watching for steady bubbles breaking the surface, about 4 minutes.

Step 11

Reduce the heat to medium-low and cover the pot with a lid, leaving a small gap for steam to escape; simmer gently for 25 minutes.

Step 12

Uncover the pot and test the thickest piece of chicken (usually the thigh) by piercing it with a fork; the juices should run clear, not pink.

Step 13

If the juices still run pink, cover and simmer for another 5 minutes, then check again until the chicken is fully cooked.

Step 14

Remove the pot from heat and carefully scoop out and discard the ginger pieces, garlic cloves, star anise pods, cinnamon stick, Sichuan peppercorns, and white scallion pieces.

Step 15

Transfer each piece of chicken to a cutting board and let it cool for 2 minutes until it is cool enough to handle but still warm.

Step 16

Cut each chicken piece into bite-sized chunks by slicing straight down through the meat and bone, creating pieces roughly 2 inches long.

Step 17

Arrange the chicken pieces on a serving platter, skin-side up, in a single layer.

Step 18

Drizzle the sesame oil over the chicken and then scatter the reserved chopped green scallion pieces evenly across the top.

Step 19

Spoon 3 to 4 tablespoons of the warm cooking liquid (and 2 to 3 shiitake mushrooms if desired) over the chicken just before serving.