Soya Sauce Chicken

Soya Sauce Chicken

Serves 4 -5

Recipe Adapted from Rasa Malaysia.com

Ingredients:

1 medium size chicken (about 1.2kg), cleaned and cut into half 3-inch ginger, skin removed, sliced into thick pieces and lightly bruised
6 cloves garlic, peeled, whole and lightly bruised
2 stalks spring onions, tied into a knot
4 star anise
1 cinnamon stick (about 2-inch length)
1 cup light soya sauce (I used Lee Kum Kee’s less salted version)
1/2 cup dark soy sauce
2 tablespoon Shaoxing wine
1 tablespoon brandy or cognac
1 teaspoon white pepper
100g rock sugar (can be found in Asian grocery shop)
4 cups water


Ginger and Spring Onion Dip

Ingredients:

1 tablespoon ginger, minced finely and pounded
1 stalk spring onion, thinly sliced into rounds
1/2 teaspoon salt
2 tablespoons oil

Method for the Dip:

To prepare the ginger and scallion dip, place the ginger, salt and spring onion into a small bowl. Heat up 2 tablespoons of oil in a frying pan until it becomes really hot and starts to smoke. Pour the oil into the small bowl and stir until everything is combined. Be careful as the oil may splatter slightly when it touches the ginger mix.

Method for the Chicken:

1) Add all ingredients (except the chicken) into a deep pot and bring it to a boil on high heat for 15 minutes. Add the chicken halfs into the pot and boil over high heat for about 10 minutes. Lower the heat to simmer for 30 minutes.

2)Then turn off the heat and let the chicken soak in the sauce until it has completely cooled. Chop the chicken up into bite size serving pieces. Place onto plate. Pour the sauce into a separate bowl to be served together with the dip. This dish is usually served at room temperature together with hot steaming bowl of rice.

Note:

Any left over sauce can be kept for other dishes such as soya sauce eggs. Add a few hard-boiled eggs into the sauce and let it sit overnight in the fridge. Alternatively you can use it as a marinade over deep fried beancurd.


http://sugareverythingnice.blogspot.sg/search/label/Chinese

Stir-fried Squid In Dark Soy Sauce

  

Ingredients:

10 medium-sized squids

 

Marinate:

Dark soy sauce

Light say sauce

Sugar

White pepper powder

 

Garlic (minced)

Oil for stir-frying

 

Method:

Marinade the cleaned squids with dark soy sauce, light say sauce, sugar and white pepper powder for at least 30mins.

 

Heat the wok with some oil and add in the minced garlic. Cook till the garlic turn golden in color.

 

Add in the marinade squids, fried till cooked and the sauce thickening.

http://cookingcrave.blogspot.sg/2010/11/stir-fry-soy-sauce-squid.html

Hong Kong Style Soy Sauce Chicken 港式酱油鸡腿

Serves 4-6


Serving suggestion: with noodles or rice


Ingredients:

10 chicken drumsticks, rinsed and patted dry, lightly rubbed with 1 teaspoon of salt and 1 tablespoon Chinese rose wine
4 cloves garlic, smashed
8 slices of fresh ginger (old)
6 stalks green onions/ scallions
1 star anise (more if you like)

For braising liquid:

3/4 cup light soy sauce (I used Yuen Chun's) + more, to taste
1/4 cup dark soy sauce + more, to taste
3 cups water
3 tablespoons Chinese rose wine (or substitute with Shaoxing Wine)
2 tablespoons (about 35g) worth of rock sugar, or to taste

Dash of white pepper


For the noodles:

3 packets wheat noodles (or use other noodles of your choice, cooked according to package instructions)
2-3 stalks green onions, sliced
Chili oil, to taste (I used Sichuan laoganma)
Soy sauce liquid, to taste


Method:

Firstly, heat up your claypot or braising pot until hot. Add about 3 tablespoons of cooking oil. Turn heat to low. Add the ginger, garlic and green onions. Stir-fry until aromatic.

Add the light and dark soy sauce. Add the water. Bring to a boil. Add the rock sugar and Chinese rose wine. Do a taste test and add more soy or rock sugar if desired. You can also add a dash of pepper if you wish. Turn heat to low and keep liquid at a gentle simmer. Place the chicken drumsticks into the liquid. After 10 minutes, turn the drumsticks to make sure they get cooked evenly. Cook for another 15-20 minutes. The chicken drumsticks should be fully cooked by now. Remove from braising liquid and either chop to serve or serve whole.

You can use chicken wings for this recipe as well but remember to adjust the cooking times accordingly.

For the noodles, simply add some of the soy sauce mixture, some Sichuan chili oil and topped them off with some sliced green onions. Simple and perfect with the chicken.


http://www.smokywok.com/2011/12/hong-kong-style-soy-sauce-chicken.html