Chinese style soy sauce chicken (or soy braised chicken) was a huge staple in our house when I was a kid. It's basically just pieces of bone-in chicken simmered in a rich soy sauce flavoured liquid, which is then chopped into smaller pieces and served at room temperature. I t's super tasty and I absolutely love it, but I'm willing to admit that it's pretty frightening looking because the chicken skin doesn't ever get crispy and it's essentially dyed brown from the soy sauce. I was really craving this recipe the other day, so I decided to make my own variation, which would be marinated and then roasted so I would get all the same delicious flavour, but a nicer, crispier skin that is perfect with a bowl of fluffy rice and stir-fried vegetables. Here's what you'll need: (makes about 4 servings) 3 tbsp soy sauce (or sodium-reduced soy sauce) 1 tbsp Chinese cooking wine (or dry Sherry) 1 tbsp packed brown sugar 1 tbsp vegetable oil 1/4 tsp five spice powder 2 tsp garlic powder 1 tsp grated fresh ginger 1/2 tsp salt and pepper 4 chicken drumsticks 4 bone-in chicken thighs Chopped green onions (garnish) In large bowl, whisk together soy sauce, wine, brown sugar, vegetable oil, five spice powder, garlic powder, ginger, salt and pepper. Toss in chicken drumsticks and thighs until completely coated. Cover and refrigerate for at least 3 hours and up to 12 hours. Discard marinade. Place chicken on lightly greased foil-lined rimmed baking sheet. Bake in 375°F (190°C) oven, turning once, until meat is no longer pink and instant read thermometer reads 170°F (77°C), about 40 minutes. Sprinkle with green onions, if using. Photography by Irene Fong