Soy sauce chicken (See Yao Gai/Si Yau Kai / 豉油鸡) is a famous Cantonese cuisine that is easy to prepare. The flavor is exceptional, achieving by using top quality premium soy sauce and poach at a sub boiling temperature.
- 250ml (1 cup) light soy sauce
- 60ml (4 tbsp) dark soy sauce
- 60ml (1/4 cup) Shaoxing wine
- 2 tablespoons sesame oil
- 90g (3 oz) sugar
- 2 bay leaves
- 3 star anise
- 2 cinnamon sticks (about 5-10 cm)
- 5 cloves
- Water sufficient to cover the chicken
- 10 slices ginger
- 8 cloves garlic, smashed
- 2 stalks scallions, cut into 5cm sections
1. Clean the chicken whole leg and drain.
2. Measure all the ingredients in the Braising liquid section and put it into a pot.
3. Saute the ingredients in the Aromatic section until it turns fragrant. Add to the braising liquid.
4. Bring the braising liquid to a boil. Put the chicken into the pot and add sufficient water until it covers the chicken.
5. Adjust the heat until the liquid is barely boiling. Let the chicken poach in the liquid for twenty minutes.
6. After twenty minutes, switch off the stove and cover the pot with a lid. Let the braising liquid cool down slowly while keeping the chicken poaching in it.
7. After fifteen minutes of poaching, remove the chicken.
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Source: Taste of Asian Food. Reproduced with permission.
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