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

Labels:

Comments

  1. ann lowNovember 22, 2012 at 4:19 PM

    Cheah, Your soya sauce chicken looks tender so tender and delicious :) I can eat this alone with rice, no need other side dishes.

    ReplyDelete
    Replies
    1. Sokehah cheahNovember 24, 2012 at 12:39 AM

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

      Delete
  2. MelNovember 22, 2012 at 4:48 PM

    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. Sokehah cheahNovember 24, 2012 at 12:40 AM

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

      Delete
  3. PHNovember 22, 2012 at 6:32 PM

    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. Mich Piece of CakeNovember 22, 2012 at 9:41 PM

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

    ReplyDelete
  5. lenaNovember 22, 2012 at 9:53 PM

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

    ReplyDelete
  6. Yummy BakesNovember 23, 2012 at 8:59 AM

    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. Esther@thefussfreechefNovember 23, 2012 at 9:55 AM

    My mum taught me to cook this dish, it is an all time favourite in our family. True blue homecook food!

    ReplyDelete
  8. WendyinKK November 24, 2012 at 1:04 AM

    I love Bak Yau Gai,
    Long time never eat this.

    ReplyDelete
  9. Sonia ~ Nasi Lemak LoverNovember 24, 2012 at 10:17 AM

    this is simple and delicious!

    ReplyDelete
  10. chow and chatterNovember 24, 2012 at 11:17 AM

    this looks delicious

    ReplyDelete
  11. KimmyNovember 24, 2012 at 1:06 PM

    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
  12. AmeliaNovember 24, 2012 at 11:45 PM

    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
  13. AliceNovember 26, 2012 at 4:45 PM

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

    ReplyDelete
    Replies
    1. Sokehah cheahNovember 27, 2012 at 10:36 PM

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

      Delete
  14. mui muiNovember 27, 2012 at 3:51 PM

    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. Sokehah cheahNovember 27, 2012 at 10:35 PM

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

      Delete
    2. mui muiNovember 28, 2012 at 10:08 PM

      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

Mini lime marmalade chiffon cake

These little chiffon cupcakes were made with lime marmalade.  Other than orange marmalade I've never come across lime marmalade and so this went into my shopping basket when I was in Perth last.  It's slightly more sour than orange marmalade but it's delicious when you have it with butter or peanut butter slathered on a slice of freshly baked bread or toast!
51 comments
Read on for the Recipe

Kai Chai Paeng aka Little chicken biscuit

K ai Chai Paeng or 'Little chicken biscuit' was one of my father's favourite item to take away whenever we stopped by Bidor, a small town south of Ipoh on the way to Kuala Lumpur, long ago before the North-South Highway came into existence.  Those days, Bidor's famous restaurant, Pun Chun ,was like a half-way house whereby travellers would stop by for their signature 'Ngap thui meen' or duck thigh noodles. Pun Chun restaurant is right in the middle of town along the main road and has been in operation for 70 years and their Kai Chai Paeng were of the thick, doughy type made with lard and some pork but now they also have the thin and crispy version. Another small town, known as Kampar which is nearer to Ipoh is also famous for their thin and crispy version of  Kai Chai Paeng.  However,  I'm not too sure which town is the originator of these 'chickenless', unique but absolutely aromatic 'Little chicken biscuit'.
24 comments
Read on for the Recipe

Braised Pork Ribs with Yam & Wood ear fungus

I bought this yam/taro from a wet market and the lady assured me that her yams are creamy when cooked.  She cut off a very small piece to justify her statement and true enough I saw some powdery substance on the knife.  It can be very frustrating when you end up getting a yam that's firm even when cooked for yams have a hardy taste with a minimal amount of sweetness.  But if you pair it up with some meat and fermented bean curd, the dish will be transformed into a tasty delicacy. Recipe for Braised Pork Ribs with Yam & Wood Ear Fungus Ingredients 750 gm Yam/Taro, peeled and cut into chunks 450 gm pork ribs, marinated with some seasalt 30 gm wood ear fungus, soaked, stemmed and cut into strips 2 pieces fermented beancurd (Nam Yue), mashed with some water 1 small knob ginger, smashed 5 cups water or more 1/2  tsp  dark soya sauce Salt and sugar to taste 2 tsp Shaoxing wine Method In a wok, saute th...
28 comments
Read more