Yen Can Cook ~ Soy Sauce Chicken
I bought a bottle of specially brewed soy sauce from my primary school classmate and the first thing that came to my mind was I wanted to cook soy sauce chicken with it! I have been wanting to try out this recipe but never got around to it until I got this soy sauce which from his own soy sauce brewery.
Soy sauce chicken 豉油鸡, Si Yau Kai in Cantonese, is a Cantonese cuisine dish which the chicken is slow braised with soy sauce. It is one of the dish that can be found in most of the Cantonese style BBQ shops in Hong Kong, together with other delicacies of roasted chicken, roasted duck and roasted pork. However, it’s not as popular in Malaysia though.
Instead of cooking a whole chicken, I used chicken whole leg (other cuts work too) to make the cooking process easier and less labour-intensive because chicken pieces can be easily submerged in the broth and flipped over when necessary.
Ingredients (Serve 3-4)
3 chicken whole leg
240ml soy sauce
1.5 tablespoons dark soy sauce
1.5 tablespoons Shaoxing Wine
40g rock sugar
3/4 thumb-sized ginger, sliced
3 cloves garlic
2 star anise
1 bay leaf
2 stalks spring onion, cut into 10cm sections
500ml water
Cooking oil
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Step 1: In a deep skillet, heat some cooking oil and saute garlic, spring onions, ginger and star anise over low heat until fragrant.
Step 2: Pour in light soy sauce, dark soy sauce, Shaoxing Wine, rock sugar, bay leaf and water. Turn the heat to high. Bring the sauce mixture to a boil.
Step 3: Add in the chicken and make sure the sauce mixture cover the chicken. Adjust the amount of water if necessary.
Step 4: Bring the sauce to a boil again and, turn the heat low to to gentle simmer. Cover and let the chicken poach in the sauce for 35 minutes. Flip over all the chicken pieces then cook for a another 10 minutes.
Step 5: Serve.
HAPPY COOKING!
#dudukrumah #stayathomeagain #stayhealthy
This will sound weird but the soy sauce chicken looks “beautiful” very smooth. 😀
Tekkaus, my soy sauce chicken did SPA, so they had smooth smooth skin, LOL
Your si yau kai looks smooth and delicious. I think the taste of this dish is highly dependent on the quality of soy sauce used. Some of the ones we buy (sold by grocery shops out there) are just too salty for this purpose, I think. You’ll need very good quality soy. P/S: Just to confirm…is that 2 or 3 chicken legs?…coz photo shows 2 cooked chicken legs but recipe says 3.
Kris, you are right, this dish really depends on the soy sauce used. The recipe is for 3 chicken legs and why only 2 in my photos? Because my plate only can put 2 lor, haha!
I love si yau kai! I used to buy if from a restaurant nearby my office. Their si yau kai is so flavorful and tender. I am very keen to try your recipe.
PH, do let me know if the outcome suit your taste bud. 🙂
I have a similar recipe but your result looks so much prettier!
KY, photo can edit mah, hehe 😛
I must say again that your photography skills is fabulous to make your si yau kai looked very delicious and mouthwatering like pages from top selling Cook Books! Well done.
TM, paiseh lah, as I always say, I’l still learning 🙂