Recipe Cuisine: Chinese
Theme: Fast & Fab
Soy Sauce Chicken
By: Richard Tye
Ingredients
- 1 clove garlic
- Ginger about 1 inch (smashed)
- 1 whole chicken 2kg
- Light and Dark Soy Sauce (half cup each)
- 3 Star Anise and 1 Cinnamon Stick
- Chinese cooking wine
- Rock sugar (half cup)
- 1 tablespoon Sesame oil
Product used in recipe
- LEE KUM KEE - PREMIUM DARK SOY SAUCE
- LEE KUM KEE - SESAME OIL
- LEE KUM KEE - GOLD LABEL SOY SAUCE
Method
- Prep: Pat chicken dry and scrub chicken with salt and rinse. Pat dry again.Rub dark soy sauce on chicken.
- Simmer: Add the garlic, ginger, and star anise. Pour in the soy sauces, water/broth, sugar, sesame oil and rice wine.Cook: Bring to a simmer, cover, and cook on low for 15–20 minutes, turning chicken occasionally. Allow chicken to sit in sauce for a further 30 minutes with heat turned off.
- Reduce: Remove the chicken and sauce leaving 1 to 2 cups sauce, turn heat to high, and let the sauce thicken for 2–3 minute. Add a cornstarch slurry if preferred. Use thicken sauce to glaze the chicken.
- Serve: Serve with steamed rice and vegetables.
