Easy Chinese Soy Sauce Chicken
User Reviews
5
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Prep Time
4 hrs
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Cook Time
10 mins
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Total Time
4 hrs 10 mins
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Servings
2
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Calories
1161 kcal
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Course
Main Course
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Cuisine
Chinese
Easy Chinese Soy Sauce Chicken
Description
This recipe calls for marinating a whole chicken in a mixture of light and dark soy sauce, rock sugar, ginger, scallions, garlic, star anise, cinnamon, sand ginger, rice wine, and sesame oil for several hours, turning it occasionally for even flavor absorption. The marinade is transferred to a pot with chicken stock or water, and the chicken is place in to simmer gently—the key to maintaining tender meat. The chicken is cooked slowly until the sauce thickens and coats the chicken, then rested in the pot off heat to absorb more flavor and maintain moisture. After simmering, the chicken is cut into large pieces and served with steamed rice. The sauce imparts a rich combination of salty, sweet, and aromatic tastes, and the method ensures a juicy texture.
Ingredients
- 1 chicken 800g, whole, organic
- rice steamed, for serving
- 1 cup chicken stock unsalted, or water
Marinating sauce
- 3/4 cup soy sauce light
- 2 tbsp. dark soy sauce
- 2 tbsp. rock sugar
- 1 inch ginger smashed, root
- 3 scallions ,cut into small sections
- 4 garlic smashed, cloves
- 2 star anise
- 1 cinnamon small piece
- 1 sand ginger 沙姜，recommended to include it or you can use dried ones, small piece
- 1/3 cup rice wine
- 1 tbsp. sesame oil
Instructions
- Firstly, remove the chicken feet and clean the main body. Add all of the marinating ingredients and massage the chicken for couple of minutes. Set aside for at least 3 hours. Turn over at least twice during the time.
- Transfer the marinating juice to a pot (just enough to hold the chicken, do not use oversized pot). Add around 1 cup of chicken stock or water. Bring it to a boiling.
- Place the chicken in and keep spreading the sauce on the chicken with the help of a scoop. After adding the chicken, the temperature of the liquid will drop quickly. Use medium to slow fire and keep the liquid almost simmering but not boiling. This is the key to keep the chicken tender.
- Simmer one side for 10 to 12 minutes and then turn over, simmer the other side and the stomach for another 10 to 15 minutes until 3/4 of the sauce are cooked off. Cover the lid and let the chicken stay inside for 10 minutes, with no heat and covered.
- Transfer out and then cut into large bite size pieces.
- The best way is to serve it with steamed rice. In addition, you can spread the remaining liquid on the rice and make the dish ever better.
Notes
- Allow the chicken to cool slightly before cutting to maintain neat slices.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 1161 kcal
% Daily Value*
| Calories | 1161kcal | 58% |
| Carbohydrates | 31g | 10% |
| Protein | 89g | 178% |
| Fat | 69g | 106% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 303mg | 101% |
| Sodium | 6142mg | 256% |
| Potassium | 1171mg | 25% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 740IU | 15% |
| Vitamin C | 11.6mg | 13% |
| Calcium | 92mg | 9% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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