Soy Chicken

Steps

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1. 1
   Brine the chicken in about 2 tablespoons of coarse salt in the refrigerator for about 2 hours to make it tender and flavorful.
   ≈0:27
2. 2
   Prepare the aromatics: slice the ginger, cut the red onion into pieces, and cut the white parts of green onions into segments.
   ≈0:41
3. 3
   Rinse the brined chicken and pat it dry thoroughly with paper towels.
   ≈1:52
4. 4
   Heat a wok over high heat, add oil, and stir-fry the green onion whites and ginger slices for about 1 minute, then add more oil.
   ≈2:12
5. 5
   Place the chicken in the wok and sear it until golden brown on all sides, about 2 minutes per side (total 4 minutes).
   ≈3:02
6. 6
   Pour in 1 cup of light soy sauce, 2 tablespoons of rice wine, and warm water. Add the green onion whites and sugar, and bring to a boil.
   ≈3:31
7. 7
   Baste the chicken with the braising liquid, then reduce heat to medium-low and cook for about 1 hour until the chicken is almost cooked through.
   ≈4:29
8. 8
   After about 40 minutes, check the chicken and baste it again. Cover and cook for another 30 minutes.
   ≈5:02
9. 9
   After another 30 minutes, increase heat to high and remove most of the braising liquid to concentrate the sauce. Baste the chicken and cook for about 10 more minutes until the gravy is thickened.
   ≈5:22
10. 10
    Finish by brushing the chicken with the thickened glaze to give it a glossy appearance, then serve.
    ≈6:11