Soy Sauce Chicken Thighs with Chinese Rose Wine


    I haven’t updated this blog for a long time since taking on a new job and focusing on my second pregnancy. It has been really busy juggling work and taking care of my 1-year old, so keeping up with this blog hasn’t been easy. However, it is my passion to share my recipes and write about food, so I will try my best to keep it alive!

    Being pregnant, there’s not too many choices of meats to choose from so chicken is usually my default. Since then, I have spent much effort in seeking creative ways to cook this plain meat. Recently, I went through some Chinese chicken recipes and came across one called Soy Sauce Chicken with Rose Wine. Chinese rose wine is a clear sorghum liquor distilled with rock sugar and rose petals with about 46% alcohol. It is primarily used in cooking and pairs well with dark or white meat.


    2 lbs of chicken thigh
    1 stalk of green onion
    3 slices of ginger
    1 star anise
    1 tsp fennel seeds
    1 stick of cinnamon
    1/4 cup of soy sauce
    1/4 cup of dark soy sauce
    1 1/2 cup of water (water to total soy sauce ratio is 3:1)
    2 1/2 tbsp pf brown sugar
    1 tbs of vegetable oil
    1 tsp of salt for seasoning


    1. Season the chicken with salt and rose wine. Julienne the bottom end of the green onion. Mix the soy sauce, dark soy sauce, and brown sugar. Dilute the mixture with water.
    2. Heat the skillet with oil and dry spices (ginger, star anise, cinnamon stick, and fennel seeds) with medium high heat until fragrant. Place the chicken thighs with skin down. Close the lid and cook for 5 minutes or until golden. Flip the chicken thighs and cook with closed lid for another 5 minutes.
    3. Pour in the soy sauce mixture. Simmer in medium-low heat for 10 minutes. Flip the chicken thighs and continue to simmer for another 10 minutes..
    4. For enhanced flavor and aesthetic, brush a layer of sesame oil on the skin and add julienned green onions before serving.
    Credit: Foodista