Browned chicken pieces simmered in a home-style sauce of soy sauce, ginger, and garlic, with a touch of oyster sauce and brown sugar to round out the flavor. Red pepper and scallions are added at the end to stay fresh, while a small amount of cornstarch gives the sauce a glossy finish without making it heavy. A Peruvian home-cooking classic shaped by Chinese influence, served with white rice and plenty of sauce.
Turn what you find into an experience you can actually bring to your kitchen.
Pat the chicken pieces thoroughly dry with paper towels. In a bowl, combine the soy sauce, oyster sauce, finely chopped or grated garlic, grated ginger, brown sugar, black pepper, and salt. Add the chicken, coat it thoroughly, and let it stand for 10 minutes while cutting the red pepper into strips and the scallions into batons. Do not add extra salt at this stage: the soy and oyster sauces already contribute plenty.
Remove the chicken pieces from the marinade and reserve all the liquid. Heat the vegetable oil in a wide medium pot over medium-high heat. Brown the chicken in batches for about 3 minutes per side, starting skin-side down when applicable, until the surface is well browned. Do not try to cook it through yet.
Return all the chicken pieces to the pot and pour in the reserved marinade together with 220 ml of the water. Gently scrape the bottom to incorporate the browned bits, bring to a gentle simmer, and cover. Cook over medium-low heat for 18 to 20 minutes, turning the pieces once, until the chicken is juicy and fully cooked and the thickest part reaches 74°C / 165°F.
Add the red pepper and cook for 2 minutes, just until its raw edge softens while it keeps its color and some firmness. Dissolve the cornstarch in the remaining 30 ml of water and pour it in gradually while stirring the sauce. Cook for 1 to 2 minutes, until it becomes glossy, lightly thickened, and able to coat a spoon, without becoming gelatinous.
Turn off the heat and fold in the scallions, reserving a few green pieces for the plates if desired. Serve the chicken immediately with plenty of sauce and the cooked white rice alongside. The proper result is tender chicken, a dark sauce that remains fluid but clings to the food, lively red pepper, and fresh scallion. And that's it! Home-style pollo al sillao: one pot, rice on the side, and enough sauce that nobody is left with a dry plate. 😌
