Rose Soy Sauce Chicken
Cooking with flowers is nothing new. I happened to have some rose jam at home and gave it a try; using it for coloring yields excellent appearance and taste. Actually, soy sauce chicken is usually made with a whole chicken, but I took a shortcut and used chicken legs for a single meal. It's also fine without the rose jam—regular soy sauce and dark soy sauce are enough on their own. Adding the rose jam just gives it a subtle dark red hue and a light, not overpowering, floral aroma that really elevates the flavor.
Story
Cooking with flowers is a delightful way to elevate everyday dishes. This shortcut version of the classic soy sauce chicken uses chicken legs instead of a whole bird, perfectly portioned for one sitting. A touch of rose jam not only imparts a gorgeous dark red finish but also adds a delicate floral aroma that beautifully enhances the rich, savory soy glaze.
Ingredients
tender chicken legs
2 pieces
light soy sauce
6 spoons (about 60ml)
dark soy sauce
1 spoon
steamed fish soy sauce
2 spoons
water
200ml
rose jam
3 spoons
scallion
a little
ginger
a little
garlic
3 cloves
Instructions
1
Step 1
Wash the chicken legs.
2
Step 2
Mix all ingredients evenly, except for the scallions, ginger, and garlic, to make the soy sauce mixture.
3
Step 3
Slice the scallions, ginger, and garlic.
4
Step 4
Pour a little oil into a pot, add the scallions, ginger, and garlic, and stir-fry until fragrant.
5
Step 5
Pour in the prepared soy sauce mixture and add the chicken legs.
6
Step 6
Bring to a boil over high heat, then reduce to low heat and braise for about 20 minutes. (Flip the chicken legs twice during the process.)
7
Step 7
Use a spoon to continuously baste the chicken legs with the sauce in the pot while cooking.
8
Step 8
Cook until the sauce is mostly reduced.
9
Step 9
Take out, cut into pieces, and plate.
10
Step 10
Finished product.
11
Step 11
Finished product.
12
Step 12
Finished product.
13
Step 13
Finished product.
