Skip to main content

Soya Sauce Chicken



This is an old-time favourite and I'm quite sure that most Chinese households must have served this dish at one time or another.  Whenever I cook this, I will always store any excess stock in the freezer to cook pork belly with it and will  normally toss in some hard-boiled eggs and fried bean curd as well.










Recipe for Soya Sauce Chicken

    Ingredients
    • 1 kg free range chicken (either whole or cut into half)
    • 100 ml light soya sauce
    • 1/4  tsp dark soya sauce
    • 1 litre water
    • 10 cloves garlic
    • 3 to 4 star anise
    • 50 gm rock sugar or to taste
    • 1 Tbsp oil
    • Vegetables as desired
    Method
    1.  Heat up some oil in a wok, shallow fry the garlic and star anise till fragrant.
    2. Add in water, sauces, rock sugar and let it boil, then add in the chicken.  Bathe the chicken in the stock for a while, lover heat, turn the chicken over, cover the wok and simmer till chicken is cooked through and tender.
    3. Remove the chicken and let it cool before cutting up into serving slices.
    4. Ladle gravy over the chicken, garnish with blanched vegetables.
    5. Serve hot with rice.




    I'm submitting this post to   Muhibbah Malaysian Monday  hosted by
    Suresh of   3 Hungry Tummies

Comments

  1. Replies
    1. Yes, that's just that dish with rice....quickie meal!

      Delete
  2. This is the dish that is being called as homecooked food! I have never cook this before but there is always a first for me. I got to try this.

    ReplyDelete
    Replies
    1. Yes, give it a try and see whether it's well received.

      Delete
  3. Cheah, this is one of my favourites. In fact I just "tapau" from my regular chicken rice shop this evening! Now that I have your recipe, I can cook it myself. Yah, it's a great idea to freeze the excess stock, if not it is wasted :)

    ReplyDelete
  4. Looks so delicious and juicy.... I want this with a huge bowl of chicken rice... yummy.

    ReplyDelete
  5. it's been long time never had this dish already! i will reach for the drumstick!!

    ReplyDelete
  6. I dont want chicken but I want the sauce over my rice. You can take the chicken and leave the sauce for me. haha

    ReplyDelete
  7. Hi Cheah, thanks for sharing this recipe. I think it's a dish suitable for post confinement mum who is already scared of ginger and sesame oil. Will share this with here.

    ReplyDelete
  8. Hi Cheah, your soya sauce chicken look so delicious. Can have extra rice to go with this, love the skin so silky smooth. yum yum

    Have a nice weekend.

    ReplyDelete
  9. i love soya chicken but i never make it myself
    thks for sharing, Cheah :)

    ReplyDelete
    Replies
    1. It's very easy to make and I think you should try it.

      Delete
  10. Cheah, My kids love soya sauce chicken too.
    Your soya sauce chicken looks so tender and juicy. Can have just rice and the chicken with the sauce. Yum!!
    I do know that the excess stock can be kept for next cooking. May I know when do you take the sauce out to keep? Thanks for sharing :)
    mui..^^

    ReplyDelete
    Replies
    1. After I've dished out the estimated sauce for the chicken, I keep the balance.

      Delete
    2. Thanks Cheah.
      Have a wonderful week ahead:)
      mui..^^

      Delete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Cherry Loaf Cake ~ 樱桃蛋糕

I baked this old-fashioned Cherry Loaf using the Marble Butter cake recipe but adjusted the recipe as I only used three eggs instead of four to fit into the loaf pan.   I remember that when I was little, I was attracted by the red cherries as any other kid and would gingerly take them out and eat them first.    The cake was secondary.  This cake is soft and moist infused with the sweet glace cherries giving it a lovely combination of flavours.




Cherry Loaf Cake ~  樱桃蛋糕
Ingredients (A)

173 gm unsalted butter100 gm caster sugar3 egg yolks150 gm self-raising flour, sifted45 ml milk100 gm glace cherriespinch of salt(B)     3 egg whites           30 gm caster sugar
Method Rinse the cherries lightly with water to rid of the syrup, pat dry, cut into quarters.  Dust with some sifted flour.Cream butter and sugar till light and fluffy.Add in the egg yolks one at a time, mix well.Fold in sifted flour alternating with milk and mix in the cherries.In a clean mixing bowl, beat the egg whites till foamy, …

Assam Prawns ~ 亚参虾

Assam Prawns is a popular Malaysian dish which is not difficult to whip up.  The two main ingredients in this dish are the prawns and tamarind paste or what we call, 'assam'.  Tamarind does pair well with seafood, they complement each other and prawns cooked in this way is incredibly delicious and appetising.  Yum is the word for it!





Assam Prawns  ~  亚参虾 Ingredients

400 gm, 12 big prawns 1 onion, slicedSeasoning 1 Tbsp sugar2 Tbsp Assam/Tamarind plus 2Tbsp water 1.1/2 tsp dark soya sauce1/2 tsp saltMethod Mix the assam with water and strain it.Trim the prawns, devein, pat dry with paper towel and marinate with the sugar, dark soya sauce and salt, for about an hour or more.Heat up the wok with some oil and once oil is heated, drop the prawns and pan-fry till seventy percent cooked and slightly caramelised, dish out.Add in two tablespoons of water into the wok, swirl and add in the tamarind juice.  Add in the sliced onions. Stir-fry, fine tune to taste.Toss in the prawns, coating t…