There are big differences in soy sauces on the market, while traditional grocery store soy sauce has its true purpose, dark soy sauce is where you can actually taste the complex longer fermentation of soybeans. Dark Soy Sauce is less salty than standard soy sauce and often has notes of molasses, or dark brown sugar. There are several producers of dark soy sauce and most of us have them at our fingertips, either by purchasing them online, or at an Asian grocery store.
Slow cooking chicken in soy sauce is not only easy, but it’s down right delicious. The chicken bathes in a rich liquid that not only adds saltiness, but a golden hue that penetrates the meat and skin. The chicken becomes fork-tender and has depth of flavor from a combination of both light and dark soy sauces.
The entire pot of chicken is done within four hours, which makes it great for during the week, especially if you have an automatic warming default setting. When you arrive home your dinner will be ready to serve and palates pleased immediately.
8 chicken thighs, bone-in and skin-on
2 tablespoons white rice flour, or cornstarch
1/2 cup dark soy sauce
1/3 cup soy sauce
2 tablespoons dark sesame oil
1 tablespoon brown sugar
1 teaspoon cornstarch
pinch of red pepper flakes
2-inch piece of ginger, peeled
2 cloves of garlic, peeled
- Place slow-cooker insert over medium-high heat on stove top and drizzle with 1 tablespoon oil. Sprinkle chicken thighs with rice flour and place skin-side-down in oil to sear. After 4 minutes flip chicken over and place insert back into slow-cooker.
- In a measuring cup, add both soy sauces, sesame oil, brown sugar, cornstarch and red pepper flakes, whisk. Pour sauce over seared chicken and add whole ginger and garlic to sauce.
- Place lid on top of cooker and cook on low for 4 hours. Remove lid and spoon sauce over chicken. Serve chicken over hot rice with roasted broccoli or other vegetables. Enjoy!