Brine for Soy Sauce Chicken

Ingredients A (Aromatics and Spices):

• 1 tbsp red yeast rice (Adds a natural reddish color and earthy flavor.)

• 3 cloves (Cloves give a warm, spicy aroma to the brine.)

• 4 star anise (Adds a sweet, licorice-like aroma.)

• 10 bay leaves (Provide a mild, herbal flavor.)

• 6 zedoary (A type of ginger that helps remove strong meat odors.)

• 2 brown cardamom pods (Cardamom adds an earthy and herbal depth to the brine.)

• 1 dried mandarin peel (Adds a citrus note to balance out the strong spices.)

• 4 liquorices (Liquorice root adds mild sweetness to complement the saltiness.)

• 1 pcs cinnamon, 2 cardamom pods (Cinnamon adds warm, woody sweetness, while cardamom enhances herbal notes.)

Ingredients B (For Flavorful Broth):

• 2 stalks parsley (Adds freshness to the broth.)

• 3 stalks scallion (Scallions give a mild oniony aroma.)

• 4 slices ginger (Ginger neutralizes any strong poultry odors.)

• 4 shallots (Add sweetness and depth of flavor.)

• ½ onion (Enhances the savory flavor.)

• 4 cloves garlic (Garlic provides a strong, aromatic base.)

• 600 g pork bone, scalded (Adds richness and umami to the broth as it simmers.)

• 2.4 kg water (The base liquid for the brine.)

• 1.2 kg light soy sauce (Soy sauce provides saltiness, umami, and color to the chicken.)

Ingredients C (For Sweetness and Balance):

• 750 g rock sugar (Rock sugar melts evenly and adds smooth sweetness.)

• 150 g salt (Balances the sweetness and enhances the flavors.)

• 1 tbsp rose wine (Adds a delicate floral aroma and helps tenderize the chicken skin.)

• 1 tbsp Shaoxing wine (Contributes a fermented, savory aroma and enhances flavor depth.)

Method with Scientific Explanations

Step 1: Sauté Aromatics (Ingredients B)

• Heat a little oil and sauté parsley, scallion, ginger, shallots, onion, and garlic until fragrant. Transfer to a saucepan.

• Add pork bones, water, light soy sauce, and Ingredients A (packed in a cotton cloth bag). Bring to a boil, then simmer for 2 hours.

  
  

  Why?

• Sautéing aromatics releases their essential oils, which add flavor to the brine.

• Simmering pork bones extracts collagen and umami-rich gelatin, which deepens the flavor of the broth.

• Packing the spices in a cloth bag makes it easier to remove them later while still infusing the broth.

Step 2: Add Sweetness and Salt (Ingredients C)

• Add rock sugar, salt, rose wine, and Shaoxing wine to the simmering broth. Cook until the salt and sugar are completely dissolved.

  
  

  Why?

• Rock sugar dissolves slowly, creating a smooth sweetness that balances the salt and soy sauce.

• Adding wine enhances the broth’s aroma and flavor, as alcohol helps dissolve fat-soluble compounds and carries flavors into the chicken.

Step 3: Strain the Soup Before Use

• Once the brine is ready, strain out the spices, aromatics, and pork bones. Use the clean, flavorful broth to brine or cook the chicken.

  
  

  Why?

• Straining ensures a smooth, clear brine without bits of herbs or spices, which could stick to the chicken.

How the Brine Works

1. Soy Sauce for Flavor and Color:

   • Soy sauce is rich in umami (savory flavor) due to fermentation. It also adds a deep, golden-brown color to the chicken.

2. Spices and Aromatics:

   • Ingredients like star anise, cinnamon, and ginger add warmth and depth to the brine.

   • Zedoary and ginger neutralize any strong poultry odors.

3. Sugar and Salt Balance:

   • Rock sugar balances the saltiness of the soy sauce and enhances the overall flavor profile.

4. Wine for Aroma:

   • Shaoxing wine and rose wine provide subtle floral and fermented notes, which elevate the dish’s flavor and aroma.

5. Pork Bones for Richness:

   • Simmering pork bones releases gelatin, which gives the brine a richer mouthfeel and helps the chicken stay moist.

Matching Dishes

This soy sauce brine is ideal for:

• Soy sauce chicken

• Soy sauce pigeon

• Soy sauce baby pigeon

• Cajun chicken

The chicken cooked in this brine will have a tender texture, savory-sweet flavor, and a beautiful golden-brown color.

Tips for Success

• Rest the Brine for 8 Hours: Allow the flavors to develop fully before using the brine for cooking.

• Strain for Clarity: Always strain the broth before use to keep it smooth and clean.

• Simmer Gently: Avoid boiling too vigorously, as this can make the broth cloudy.

The Science of Brining Chicken

1. Flavor Penetration: Soy sauce, salt, and wine carry flavors into the chicken, enhancing both taste and color.

2. Umami Boost: Soy sauce and pork bones provide umami, the savory flavor that makes food satisfying.

3. Sugar for Balance: Sugar balances saltiness and enhances caramelization when the chicken cooks.

4. Collagen from Bones: Simmered pork bones release collagen, which adds a rich, silky texture to the brine.