Keto Soy Sauce Chicken (See Yao Gai) with Ginger Scallion Sauce

This is my take on one of my favorite takeout dishes: Cantonese soy sauce chicken. I used an Instant Pot for this recipe, but you can easily adapt this for the stove by just simmering the ingredients in a covered pot on medium low for about 40-50 minutes or until tender.

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Keto Soy Sauce Chicken (See Yao Gai) with Ginger Scallion Sauce

Ingredients

Soy sauce chicken

• 1.5 pounds of skin-on, bone-in chicken
• 1 cup of soy sauce or coconut aminos
• 1/2 cup of brown sugar Swerve
• 2 tablespoons of sesame oil
• 4 bay leaves
• 1 small chunk of ginger with skin still on
• 1 cinnamon stick
• 1 teaspoon of ground cloves
• 1 star anise
• Splash of dry sherry
• 1 bunch of scallions, trimmed
• 6 cloves of garlic

Ginger scallion sauce

• 4 tablespoons of ginger, minced
• 1 tablespoon of scallions, chopped
• 2 teaspoons of salt
• 3 tablespoons of a neutral oil like avocado or grapeseed
• Optional condiment for serving: chili oil (I love Fly by Jing’s Sichuan chili crisp and Lao Gan Ma fried chili oil)

Preparation

1. To the Instant Pot, add all of the soy sauce chicken ingredients and toss.
2. Turn on Instant Pot to pressure cook for 13 minutes.
3. When the 13 minutes is over, release the steam valve. Place chicken on serving dish and spoon over some of the sauce from the pot.
4. Make the ginger scallion sauce! In a small bowl, mix all ginger scallion ingredients together.
5. Serve the chicken with a little ginger scallion sauce and chili oil. Enjoy!