Looking for tasty yet easy to cook recipes in this brand new year? Here’s our Soy Sauce Chicken recipe that promises a juicy, tender and succulent meat that your whole family will love!
Soy Sauce Chicken is a traditional Cantonese dish that can be commonly seen on the streets in Hong Kong. It is cooked by steeping the meat into a pot of braising sauce for 1 hr without direct heat. This cooking method prevents the meat from overcooking, which helps to lock in the moisture of the chicken.
This recipe is contributed by home cook Celia Lim, a home cook and food blogger @ Food Delicacy. The best part of the chicken, which we agree with her, is the SKIN! It is packed with the heavenly aromas from the braising sauce and it is so soft that it melts in your mouth. Hence, we would highly recommend that you go for premium sauces to bring the best out of this dish.
This Soy sauce chicken is extremely versatile as it goes well with egg noodles, rice or even porridge!
Grab the full recipe below now!
Preparation Time: 30 mins | Cook Time: 1 hr | Total Time: 1 hr 30 mins
No. of Servings: 4
- 4 large chicken legs. Skin not torn, wash and pat dry
- 2 tsp salt
- 1 tsp pepper
- 1 thumb length old ginger, unpeeled and sliced
- 10 garlic cloves, unpeeled and smash lightly
- 3 stalks spring onion, chop into 1 inch length
- 1 cinnamon bark
- 2 star anise, whole
- 2 cups light soy sauce
- 1 1/3 cups superior dark soy sauce
- ¼ cup chinese rose wine or shao xing wine
- 6 cups hot water or as needed to cover the whole chicken
- 1 tsp salt, to taste
- ½ cup sugar, to taste
Per portion noodle
- 100g hong kong noodles
- 25g Kai Lan
- 1 tsp sesame oil
Step 1: Marinate the chicken leg
- In a small bowl, mix salt and pepper evenly.
- Rub it on the chicken legs. Set aside.
Step 2: Steep the chicken legs
- In a pot, heat up 2 tbsp oil over medium heat. Fry ginger slices and garlic cloves until fragrant. Add sugar and continue to fry until it is fully melted. Add in chopped spring onions, cinnamon bark, star anise, and fry for a few seconds till it releases it’s fragrances.
- Pour in chinese rose wine, light soy sauce, dark soy sauce and hot water to submerge the chicken. Add in more water and ensure that the chicken legs can be fully submerged. Turn up the heat and allow it to boil. Do a taste test, adjust with salt and sugar to your preference.
- Once the sauce starts to boil, add in the chicken legs. Once the sauce return to a steady simmer, remove the chicken legs.
- Turn up the heat and bring it to a boil again. Place the chicken legs into the sauce for the 2nd time. Once the sauce return to a steady simmer, remove the chicken legs.
- Turn up the heat and bring it to a boil for the last time. Place the chicken legs into the sauce for the 3rd time. When the sauce returns to a steady simmer, turn off the heat. Cover the pot with its lid, and let the chicken steep for 45 mins.
- 45 mins later, to test whether the chicken leg is cooked: Insert a meat thermometer into the thickest part of the thigh. If the temperature reaches at least 75 degree C, it is cooked.
- Lift out the chicken and set aside to drip dry. When the chicken has cooled down, brush some sesame oil on the skin. Set aside.
Step 3: Prepare the noodle
- In a pot of hot water, blanch noodle and vegetables.
- In a serving plate, add in the braising sauce, sambal chilli and sesame oil. Mix well. Add in the noodle and give it a good stir. Place the chicken leg and kai lan by the side and ready to serve.
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