Chinese Soy Sauce Chicken. At Chinese BBQ restaurants in Chinatown, this is a typical Cantonese dish. Make your own homemade soy sauce chicken with this easy recipe.
I’m sure you’ve had soy sauce chicken at an ordinary Cantonese BBQ restaurant.
It’s impossible for me to resist the enticing-looking chicken in the display window that’s calling my name!
Chicken is a favorite of the Chinese, so why not serve soy sauce chicken for Chinese New Year this year?
Soy sauce chicken is a mouthwatering dish, made even better with the ginger and scallion sauce that goes along with it.
My mouth waters just thinking about it.
Making soy sauce chicken is surprisingly simple, and an entire chicken isn’t necessary.
Due to the small space in my kitchen and my lack of knife skills, I could not cook a whole chicken in a pot large enough for the task.
Cut up an entire chicken instead of leg quarters if you want. Of course, a whole chicken is an option if you have it.
The soy sauce chicken from my favorite BBQ spot in Southern California is very similar to this recipe, so do give it a whirl.
Rather than throwing away the soy sauce mixture, I used it to make Chinese soy sauce eggs and soy sauce fried tofu.
Delicious!
INGREDIENTS:
- 2 lbs of 3 chicken leg parts
- 5 cm ginger that is peeled and pounded
- 4 cloves of pounded garlic
- 2 stalks of scallions
- 2 star anise
- 1 cinnamon stick
- 4 cups of water
- 115 g of rock sugar
- 1 cup of dark soy sauce
- 1 tablespoon of Chinese rose wine
- Dried honey dates (optional)
GINGER AND SCALLION DIP
- 28 g of peeled, pounded, and chopped ginger
- 1 chopped scallion
- 2 tablespoons of oil
- ½ teaspoon salt
- ½ teaspoon of chicken bouillon powder
HOW TO COOK CHINESE SOY SAUCE CHICKEN
INSTRUCTIONS:
- Add the ginger, scallions, salt, and chicken bouillon powder to a small bowl and mix well.
- Add 2 tablespoons of oil.
- Pour the olive oil and mix it thoroughly a bowl. Set aside for now.
- Put all the needed ingredients in a large bowl, except the chicken; cook to a boil over high heat for 15 minutes.
- Bring the water to a boil. Then add the chicken quarters and cook for around 10 minutes. For about 30 minutes, lower the heat to a simmer.
- Allow the chicken to marinate in the soy sauce mixture for several hours before serving.
- Serve the shredded chicken with the dipping sauce as soon as possible. Cold or room-temperature soy sauce chicken is standard fare.
NOTE:
Dark soy sauce comes in a variety of shades. I used half a cup of Kimlan soy sauce for this recipe, which isn’t too dark. The darker your soy sauce is, the less likely you need to use it. Adding dried honey dates to soups and stews is a common practice in Cantonese cuisine. For those that don’t, it’s a non-issue. Don’t throw away the soy sauce mixture.
Soy sauce eggs go well with it. It’s easy to make Chinese soy sauce eggs if you add a few hard-boiled eggs to the mix and let them simmer overnight. Deep-fried tofu and then cover with the soy sauce mixture before serving for “soy sauce tofu.”