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Soy Sauce Chicken ~ 豉油鸡


This is a very common dish but delicious and appetising.  The method of cooking this dish is less labour intensive and does not incur frying.  I marinated the whole legs of chicken overnight which made them more tasty and the sauce is the essence of this dish.  You can also throw in some hard boiled eggs and with a veggie dish on the side, you can serve this with plain white rice or plain congee.

Soy Sauce Chicken ~  豉油鸡


  • 2 whole leg of chicken, deboned
  • 3 cloves garlic, shopped
  • 1.1/2 cup water
  • 2 Tbsp light soy sauce
  • 1 tsp dark soy sauce
  • 1.1/2 tsp Shaoxing wine
  • 1.1/2 Tbsp rock sugar
  • 1 tsp cornflour + 2 tsps water to thicken
  • White part of spring onion
  • White sesame seeds lightly toasted (optional)
  1. Season the chicken with the chopped garlic, light and dark soy sauces for a few hours or overnight.
  2. In a pan, boil the water with the white part of the spring onion and add in the seasoned chicken,.
  3. Add in the rock sugar and let the chicken simmer till tender and cooked.
  4. Let the sauce reduce a bit, add in Shaoxing wine, cornflour mixture and fine tune to taste.
  5. Chop or cut up the chicken, lace with the slightly thickened sauce, garnish with spring onions or sesame seeds.
  6. Serve with plain white rice or plain porridge.


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