Soy Sauce Chicken Recipe 豉油雞

Soy Sauce Chicken 豉油雞

Soy sauce chicken is one of my low-key favourite Chinese dishes.

It is one of those dump and boil recipes that I love; simply because I didn’t get confused while my dad was making this dish.

Soy Sauce chicken or (“See Yau Gai” in Cantonese) is one of those very common Chinese foods that you can easily pick up at the local Chinese BBQ place. The quantities are often quite limited in my opinion, but if you head to the BBQ just a bit ahead of the dinner rush, you can snag some.

Now my mom in particular hates buying Soy Sauce chicken at the BBQ shop because:

1. She claims she can make it better
2. It’s a cheap dish that you can make at home

Both are definitely true, and recurring theme of why I hardly ever go out for Cantonese food. But today, I’m going to show you how to make this dish yourself.

You won’t need any special equipment for this recipe, you’ll just need a pot big enough to hold all of the chicken pieces that you’ll be making. This recipe serves four.

Ingredients for Soya Sauce Chicken 豉油雞

• 4 pieces whole chicken legs
• 1 cup of light soya sauce
• 3 tablespoons dark Soya Sauce
• 2/3 cup of sugar
• 3 teaspoons salt
• 1 teaspoon coarsely ground black pepper.
• 5-6 cloves of garlic sliced
• 1 star anise
• 1 ½ teaspoon sesame oil
• 10-12 thin slices of a large knob of ginger
• ¾ cup of whiskey or Chinese cooking wine.
• 3 cups of water
• 1 tsp of vegetable oil

Instructions for Soy Sauce Chicken 豉油雞

1. Prepare the garlic and ginger.
   

   Smash the garlic and mince it up into small pieced

2. Place all ingredients except the chicken in a pot large enough to just accommodate the chicken pieces in one layer.
   

   First throw the garlic and star anise in the pot with a bit of vegetable oil to brown slightly on the edges.

   

   Add in the rest of the ingredients other than the chicken pieces, stir and the let simmer for 20 minutes for the flavours to mesh together.

3. Bring the mix to a boil and allow to simmer for 20 minutes.
4. Place the chicken legs into the pot and turn up the heat for about 3-5 minutes to bring the pot to a low boil and return to low heat with the pot lid covered and allow to simmer for 20 minutes.
   

   Place the chicken pieces into the pot and cover and bring to a low boil for 3-5 minutes and then leave the pot on low heat for another 15 minutes.

5. Flip the chicken pieces over after 20 minutes and the allow to simmer for another 15 minutes.
6. Turn off the heat and let the chicken rest in the pot for 10 minutes, do not uncover the lid, before removing the chicken to a plate and allow to rest for 10 minutes before cutting and serving.
   

   Tada! Simple and delicious. You can chop it up into small pieces or eat it as is with rice.

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Let me know if you make this recipe and how it works out for you.

Until we dine again,

– The Piquey Eater