BRAISED SOY GARLIC CHICKEN

🧂 INGREDIENTS (Detailed Notes)

Main Protein

• 1 whole chicken, chopped into serving pieces, skin-on
  Skin-on helps release natural oils, enhances flavor, and creates a richer sauce. Bone-in pieces also help the sauce thicken naturally.

Aromatics & Seasonings

• 1 head garlic, crushed or minced
  Garlic is the star of this dish — more garlic = deeper, sweeter aroma.

• ¼ cup soy sauce
  Use regular Filipino or light soy for salt + umami.

• 1 tbsp dark soy sauce (optional)
  Adds deeper brown color and a touch of sweetness.

• 1 tbsp oyster sauce (optional)
  Boosts umami and slightly thickens the sauce.

• 1 tbsp sugar (brown or white)
  Balances saltiness; brown sugar adds a caramel-like undertone.

• 1 cup water
  Enough liquid to braise without boiling.

• 2 tbsp cooking oil

• ½ tsp ground pepper

• 1 pc bay leaf (optional)
  Adds subtle herbal aroma.

• 1 tbsp vinegar (optional)
  Lifts the flavor and cuts through richness—especially good if chicken is fatty.

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🔥 OPTION 1: POT METHOD (Traditional Stove-Top Braise)

⏳ Total Time: ~35 minutes

The pot method gives better browning and deeper flavor due to searing.

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1. Sear the Chicken — 6–8 minutes

Heat oil in a heavy pot or deep pan.
Add chicken pieces skin-side down.

• Let the skin render fat without moving too much.

• Brown lightly—not aiming for crispy, just golden edges.

• Browning improves flavor through the Maillard reaction.

Tip:
If the chicken releases water, increase heat to medium-high to get better color.

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2. Add Garlic — 1 minute

Add all crushed or minced garlic.

• Stir until fragrant.

• Allow garlic to lightly toast in the rendered chicken fat.

• Avoid burning — burnt garlic becomes bitter.

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3. Add Sauces & Simmer — 20–25 minutes

Pour in:

• soy sauce

• dark soy sauce (optional)

• oyster sauce (optional)

• sugar

• water

• bay leaf

Mix gently.

Lower heat to medium, cover, and let it simmer.

• Chicken becomes tender.

• Flavors meld as the sauce reduces.

• Some fat rises to the top — this is normal and helps richness.

Tip:
If too salty, add ¼ cup water.
If too watery, uncover and simmer longer.

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4. Optional Vinegar Step — 2 minutes

Add 1 tbsp vinegar and simmer without stirring.

Why no stirring?
In Filipino-style braises, vinegar needs to evaporate slightly first to prevent raw sourness.

After 2 minutes, you may stir.

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5. Serve

The sauce should be:

• glossy

• medium-thick

• salty-sweet

• full of garlic aroma

Best served with white rice or garlic rice.

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🍲 OPTION 2: RICE COOKER METHOD (Effortless & Hands-Off)

⏳ Total Time: ~40–45 minutes

This method is great when you want to “dump & cook” with minimal supervision.

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1. Combine All Ingredients

Place everything into the rice cooker:

• chicken

• soy sauce

• garlic

• sugar

• pepper

• optional ingredients

Mix well so chicken is evenly coated.

Tip:
Line bones and bigger pieces at the bottom for more even cooking.

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2. Cook

Press Cook and leave it.

• The rice cooker will simmer the chicken in its own juices.

• It usually switches to Warm after about 30–40 minutes.

• Stir once halfway through if possible to prevent sticking.

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3. Thicken the Sauce (Optional) — 5–10 minutes

If sauce is watery:

• Press Cook again.

• Keep lid open.

• Let moisture evaporate until sauce thickens.

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4. Serve Hot

For extra flavor, top with:

• fried garlic

• sliced spring onions

• a drizzle of sesame oil

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🍽 SERVING & PAIRING SUGGESTIONS

• Garlic fried rice

• Steamed vegetables

• Atchara (pickled papaya) for acidity

• Chili-garlic oil on the side

• Hard-boiled eggs braised in the sauce (excellent add-on!)

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🔄 VARIATIONS

Spicy Version

• Add 2–3 chopped chilies or 1 tsp chili flakes.

Sweet-Style

• Add 1–2 more tablespoons of brown sugar.

Ginger-Garlic Style

• Add 1–2 inches of sliced ginger along with garlic.

Caramelized Version

• Caramelize 1 tbsp sugar in oil first before adding chicken.