compulsory in Asian pantry.

This is one of the sauce you can easily find in all Asian pantry. It is useful in braise and roast meat, and fry noodle. Below is one of the braised chicken recipe i found by Wei from Red House Spice.

Give it a try.

https://redhousespice.com/soy-sauce-chicken/

Soy Sauce Chicken (See Yao Gai, 豉油鸡)

A classic Chinese dish, soy sauce chicken is flavourful & appetizing. This recipe introduces an approachable, less labour-intensive method to cook it at home.

Prep Time5 mins Cook Time45 mins Total Time50 mins

Course: Main Course Cuisine: Chinese Keyword: Cantonese, Easy

Servings: 6 servings

Calories: 298kcal

Author: Wei Guo

Ingredients

• 6 chicken thighs see note 1 for other options

• ½ tbsp cooking oil

• 3 stalks scallions, cut in halves

• 1 thumb-sized ginger, sliced

• 3 star anise

• 2 bay leaves

• 1 cup light soy sauce 240ml

• 2 tbsp dark soy sauce

• 2 tbsp Shaoxing rice wine or Chinese rose wine

• 2 tbsp dark brown sugar or 40g rock sugar

• 2 cups water 480ml

• ½ tbsp cornstarch, mix with 1 tbsp water

Instructions Prepare the braising liquid

• Add oil, scallions, ginger, star anise, and bay leaves to a wok/pot. Fry over low heat until fragrant and the scallions and ginger browns a little.

• Pour in light soy sauce, dark soy sauce, Shaoxing rice wine, sugar and water. Turn the heat to high. Bring the liquid to a boil.

Cook the chicken

• Slide in the chicken thighs, skin side down (they should be in a single layer without overlapping). Adjust the water if necessary. The liquid should cover most parts of the chicken.

• When the cooking liquid comes back to a boil, turn the heat down to a gentle simmer. Cover and leave to simmer for 35 mins. Flip over all the thighs then cook for a further 10 mins (see note 1 if cooking other cuts of chicken).

Serve the chicken

• Take out the chicken. When cool enough to handle, remove the bones then slice into bite-sized pieces (see instructions in post content above).

• Keep about 120ml (½ cup) of the broth in the wok/pot then heat up. Right before it starts to boil, add the cornstarch mixture. Remove from the heat once the sauce reaches the desired thickness. Pour it over the sliced chicken, or serve it in a bowl on the side for dipping (see note 2 for serving ideas).

• The remaing broth can be reused. Pour it into a jar/container through a sieve and discard the spices.Use within 4 days if kept in the fridge or for 3 months in the freezer.

Notes 1. You may use other parts of a chicken for this recipe (breast isn’t recommended though). The same method applies but you may need to adjust the cooking time. Here is a general guidance:

• Chicken wings: 25 mins

• Chicken drum sticks: 35 mins

• Chicken legs or leg quarters: 45-50 mins

If uncertain, insert a kitchen thermometer into the thickest part of the meat. The temperature should be above 74°C/165°F. Or, poke the thickest part with a chopstick. It should be able to go through without much resistance. 2. You may serve the sliced chicken as the centrepiece of a multi-course meal, or use it as a topping for rice or noodles along with some lightly-seasoned vegetables.