Glossy Soy Sauce Chicken 豉 油 雞

Glossy Soy Sauce Chicken 豉 油 雞

This glossy chicken is infused with soy sauce and is found in all Hong Kong food stalls, restaurants and fast food cafes. They are usually displayed inside the kitchen hung on a hook  by the windows for all to see. Whenever I stop by these food stalls in Hong Kong I always order one to take home! The thought is really to take it home and share but I’d prefer to devour it all by myself. It is too good to share!

In this recipe there are a lot of ingredients used to help fuse the flavours into the chicken but it is so worth it. The chicken becomes extremely juicy and tender, the marinade soaks into the chicken and the gloss is so shiny. The other good thing is the left over awesome marinade! You can store it in a container and spoon some on noodles, to flavour boiled rice, add onto a stir fry or store in the fridge for later uses.

You can find all these ingredients at your local Chinese supermarkets. The one in Edinburgh is called Hing Sing and there`s a few in Glasgow too!

Soy Chicken 2

Soy Chicken

Serves: 4-5
Prep Time: 15 minutes
Cooking Time: 25 minutes
Soaking time: 3 hours

Ingredients for chicken
1 whole chicken
1 ½ Litre water
150 grams Chinese yellow rock sugar
300 ml dark soy sauce
200 ml light soy sauce
2 tablespoons Shaoxing wine
½ teaspoon salt
20 grams ginger
3 garlic cloves
2 sprigs spring onions
2 dried Chinese honey dates
1 star anise
2 dashes white pepper

Ingredients for Dipping Sauce

15 grams ginger
2 cloves garlic
1 sprigs spring onions
4 tablespoons marinade from the pot
3 tablespoons groundnut oil

• Separate the legs, wings from the chicken and make a cut along the body of the chicken, set aside.

• In a deep pot, combine all the chicken ingredients except for the chicken pieces. Bring to boil for 10 minutes on a high heat setting. Carefully place the chicken pieces into the hot liquid and boil for 15 minutes. Reduce the heat to a low heat and simmer for 10 minutes.

• Turn heat off completely, lid on and allow the chicken to sit in the soy sauce broth for three hours. The longer you leave it to soak in the soy sauce the more flavoursome and darker the meat will become.

• To make the dip, chop garlic and ginger into a paste, chop spring onions into dices and place into a dipping bowl. Add marinade into the bowl. In a small pot, heat vegetable oil on a high heat setting until hot, but not smoking. Pour the oil slowly over the spring onions, garlic, ginger and marinade mixture.

• Once the chicken is soaked to your desire, chop chicken into smaller or bite size pieces with a meat cleaver, serve with dipping sauce and rice, and serve.



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