Soy Sauce Chicken Recipe

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Soy Sauce Chicken is a quintessential Cantonese favorite. It is very common as a siu mei dish in Hong Kong. The cooking method for soy sauce chicken is similar to the poached chickens recipe, but the similarities end there. Stewed soy sauce, aromatics and spices are the essence of this dish.  I use hormone-free frozen chicken without the use of preservatives.  It tastes as great as fresh chicken if you know how to defrost frozen food correctly.

Ingredients

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  • 900 gSadia Whole Chicken
  • 100 ml Soy Sauce
  • 40 g Raw Rock Sugar
  • 3 tbsp Rose-flavored Rice Wine (Mei Kwei Lu) or Shaoxing Wine
  • 300 ml Water 300 ml
  • 3 pcs Thinly Sliced Ginger
  • 2 stalks of  Spring Onion

Spice (Optional)

  • 1 small piece Chinese cinnamon
  • 1/2 tsp Sichuan peppercorn
  • 2 pieces Licorice

Shallots & Garlic Sauce

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  • 2 Shallots
  • 1 Solo Garlic
  • 100 ml Water

Sadia Website  http://bit.ly/1W7YyuA

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Instructions

1.  Move the Sadia frozen chicken from freezer to cooler compartment. Let it defrost for over night.

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2.  Prepare a big bowl of ice water.

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3. Rub salt all over the chicken, massage evenly and let it stand for 10 minutes. I use a 24 cm cast iron casserole that just fit the chicken. Pour in water and bring it to a boil.  Turn to low heat, carefully place chicken into the casserole for 10 seconds, with the chicken breast facing up. Then turn over the chicken that the chicken breast facing down for 5 seconds. Transfer the chicken into the ice water immediately when it is still hot.  Soak until the chicken cool down and take it out.

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4. Peel and thinly sliced ginger and cut spring onion into sections. Place half of the spring onion into the chicken cavity.

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5. Peel and Dice Shallots and garlic.  Add diced shallots, garlic and water to a blender, blend to juice. Then straining the shallots liquids using a sieve.

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6. Heat the cast iron casserole with little oil. Then add the ginger, scallions and peppercorn and cook another 30 seconds. Add water, garlic liquids, rock sugar, Chinese cinnamon and licorice.  Add soy sauce and Rose-flavored Rice Wine after the rock sugar melt. Bring it to simmer and then turn to low heat.  Beware that the heat should be as low as enough to keep little bubbles springing up. Don’t use high heat because the chicken would be over-cooked easily and the meat won’t be smooth and tender otherwise.

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7. Carefully place chicken into the casserole, with the chicken breast facing up. Cover with lid, simmer at low heat for about 15 minutes.

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8. Over the lid and turn over the chicken with chicken breast facing down for.  Cover the pot again and turn off heat.   We’re going to use the heat inside the casserole and continue to cook the chicken for another 30 to 40 minutes.

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9. Test the chicken if it’s cooked through or not. Insert a needle or chopstick into the thickest part, like chicken thigh, if clear liquid runs out without any blood, it’s done.  If it’s not cooked, then heat the sauce for a few minutes more, turn off and cover for 5 ~ 10 minutes more.

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10. Transfer chicken to a platter. Discard the spring onion inside the cavity. Cut into bite-sized chunks with a scissors. Ladle hot soy sauce over the chicken. Serve hot.

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Tips

  • The defrosting time and cooking time depends on how big the chicken is. Practice makes things perfect anyway.

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豉油雞 (不含荷爾蒙)

Ingredients

  • Sadia 全雞 Sadia Whole Chicken 1 隻 約 900 g
  • 紅麴醬油 Soy Sauce(生抽)100 ml (分量視乎醬油本身的鹹度 )
  • 原蔗冰糖 Raw Rock Sugar 40 g (事先敲碎容易量度和溶解)
  • 玫瑰露 Rose-flavored Rice Wine Mei Kwei Lu or Shaoxing Wine 3 大匙 (可用紹興酒代 )
  • 清水 Water 300 ml
  • 薄切薑片 Thinly Sliced Ginger 3 片
  • 蔥 Spring Onion 2 棵
  • 香料 選擇性加入
  • 桂皮 Chinese Cinnamon 1 小片
  • 花椒 Sichuan peppercorn 1/2 小匙
  • 甘草 Licorice 2 片
  • 紅蔥頭蒜頭汁
  • 紅蔥頭 Shallots 乾蔥 2 顆
  • 獨子蒜頭 Solo Garlic 1 顆
  • 清水 Water 100 ml

Instructions

  1. 把 Sadia 全雞從冰箱冷凍庫移到冷藏櫃 (放餸菜的地方),退冰一夜。急凍食品若一下子從攝氏零度以下擺放在室溫,肉質急速升溫就會失去彈性,這亦不是最安全的解凍方法,所以退冰要有耐心唷
  2. 預備一盤冰水
  3. 在全雞塗抹少許岩鹽,塗抹按摩均勻,靜待 10 分鐘。在鑄鐵鍋中放入清水,煮沸,調至小火,雞胸朝天放進去沸水中煮約 10 秒,反轉再煮 5 秒,把雞撈起立即放進冰水中,雞皮會立即收縮,雞肉變冷就可以取出來,放在盤子裡備用,完成後把汆水倒去
  4. 薑去皮切片,蔥洗淨,切段切絲。把一半份量的蔥段塞入雞肚內,餘下備用
  5. 蒜頭、紅蔥頭去皮,切丁,與清水一起放入攪拌機中,打成蒜頭汁,用網篩過濾,只留下汁液備用
  6. 鑄鐡鍋抹乾,加少許油,加入薑片、蔥段、花椒段爆香,加入清水、蒜頭汁、冰糖、桂皮及甘草,糖煮溶後,水開始沸騰才加入醬油和玫瑰露,醬油如高溫加熱過久會產生酸味,所以最後才加入,煮至沸騰後,立即調至小火
  7. 雞胸朝上,雞背向下,小心放入全雞,加蓋煮約 15 分鐘。煮雞一定要小火,大火容易把雞皮煮糊,雞肉也容易變老不幼滑
  8. 十五分鐘後,開蓋,把筷子放進雞中,把全雞翻轉,雞胸向下,蓋好,關火,利用鍋內的餘熱悶約 30 ~ 40 分鐘
  9. 用針或筷子插進雞腿肉最厚的地方,如有血水流出,雞仍未煮熟,也可以用溫度計插入肉最厚處,75ºC/165ºF 即煮熟,如未煮熟,把雞肉反轉雞胸朝上,熄火,加蓋再悶一會
  10. 把煮熟的全雞撈起,切件。若不想切件時油脂四處飛濺,可用廚房剪刀,從雞的尾部把全雞一分為二,沿關節把小雞腿和雞翼剪出,餘下的雞肉剪成小塊,吃的時候淋少許熱醬汁,即可享用

2 thoughts on “Soy Sauce Chicken Recipe

  • Thursday June 2nd, 2016 at 09:45 PM
    Permalink

    肥丁老師:食譜中的紅麴生抽可否用普通生抽代替?會否影響?的顏色?

    Reply
    • Thursday June 2nd, 2016 at 10:30 PM
      Permalink

      可以,因為浸泡的時間足夠長,上色應該沒問題
      留意一般的生抽有有加色素的

      Reply

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