Tuesday, 8 April 2008

Soy Sauce Chicken

A very popular chinese dish enjoyed all over the world. I use the same recipe that you would find at many Cantonese restaurants, where you can see the chicken hung up whole, on the display window. However, as this is the home version, it was not practical to cook the chicken whole as this would mean making enough sauce to cover the whole chicken. What would I do with the sauce afterwards? In a restaurant, they would make more chickens with it. Shame really, as cooking the chicken whole would mean being able to seal the juices in, making it succulent, smooth and the meat not as dry.

This is a simple dish. Firstly, I cut the chicken to small pieces, then marinate with seseme oil, pepper, dark soy, sweet soy, light soy, 5 spice powder and rice wine. Then the other ingredients are ginger, garlic and spring onions.
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masao kitamura


I fry the ginger, garlic and whites of the spring onions, then add chicken and brown them, then add light stock (1/4 of a knorrs cube), ebough to cover 50% of the chicken. This is left to stew, stirring occassionally till the sauce thickens and chicken is cooked. Add salt and sugar to the desired taste.
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masao kitamura



After its cooked, garnish with greens of the spring onion and stir.
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All Care Animal


Then serve with rice!
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10 comments:

ling239 said...

so yummy looking !!
must call mum to cook this dish soon.... ^_^

team bsg said...

nex round try same recipe with English red and white wine ( we will fly there )

"Joe" who is constantly craving said...

dis looks easy to make and EAT!

tigerfish said...

Yes yes yes...I see dark soy, sweet soy and light soy used - that's the key to soy sauce chicken, isn't it ? I like mine all with chicken wings!

Tummythoz said...

A dish to cook plenty, apportion into containers, freeze the whole lot and steam a portion hot to eat later days. =P I would even add peeled hard boiled eggs on the day I eat.

Nic (KHKL) said...

what i like about soy sauce chicken is the fact that there's no oyster sauce involved...cos there are just too many stir-fried Chinese dishes with oyster sauce around that it became so boring...hehe

JOjo said...

Yes yes!!! Homecook food and look like what my mum usually cook for me when i head home~

Hazza said...

ling,
i remember my mum used to cook it too!

bsg,
could do that, but will have to use cream instead of soy sauce. Otherwise will taste weird!

joe,
indeed! have you ever tried it?

yes, its that simple, the stewing means it produces its own stock to flavour the sauce. Wings are my favourite part too!

tummythoz,
good idea! but somehow, no matter how much i make, it gets eaten up within 2 days!

nic,
I agree! I use Oyster sauce in almost all other dishes but this.

jojo,
home cooked style is always best! no msg or unknown colours and chemicals!

Hazza said...

ling,
i remember my mum used to cook it too!

bsg,
could do that, but will have to use cream instead of soy sauce. Otherwise will taste weird!

joe,
indeed! have you ever tried it?

yes, its that simple, the stewing means it produces its own stock to flavour the sauce. Wings are my favourite part too!

tummythoz,
good idea! but somehow, no matter how much i make, it gets eaten up within 2 days!

nic,
I agree! I use Oyster sauce in almost all other dishes but this.

jojo,
home cooked style is always best! no msg or unknown colours and chemicals!

daphne said...

Oh my! I just cooked that last week! Going to post it up a next week or something. Great stuff!!!!!