What Is Soy Sauce Chicken & How to Cook

Soy sauce chicken is a well-known Cantonese home dish, because the ingredients are simple, simple practice, but the taste is very good, the chicken is very tender and delicious, and it is loved by everyone, even if the family can easily make it, the better the taste is better to choose the whole chicken, so that the taste of the chicken will be smoother.

THE INGREDIENT LIST AS FOLLOW:

A WHOLE CHICKEN 

Preferably organic or free-range chicken

LIGHT SOY SAUCE & DARK SOY SAUCE

Obviously, soy sauce is the essential ingredient for this dish. It lends the chicken a savoury, fragrant and umami taste, as well as an appetizing brown colour. Apart from light soy sauce , I also like adding a little dark soy sauce which provides a hint of caramelised taste and is brilliant at browning food. It's nice to use the combination of these two types, but please feel free to skip the dark version if unavailable.

You might have soy sauce that's not labelled as light or dark. In this case, just use the same amount as suggested for light soy sauce in the recipe.

JOLION Foods soy sauce carefully selected raw material using NON-GMO Soybean and wheat flour.100% naturally brewed under sunshine more than 180 days.

RICE WINE & SUGAR

The traditional recipe for soy sauce chicken calls for Chinese rice wine and rock sugar. 

AROMATICS & SPICES

Like many other Chinese braising dishes, tasty soy sauce chicken also benefits from aromatics like scallion and ginger, as well as some spices. Please don’t hesitate to add more spices, other than star anise and bay leaves listed in the recipe, if you have them at hand, such as cassia cinnamon (Chinese cinnamon), cloves, Tsao-ko, etc.

Production methods 

1. Chop the chicken and remove the heads and feet (whole chicken is best, easy to keep the skin intact) 

2. Cut ginger into large pieces, spring Onions into segments, and put them together with the chicken. Add 2 spoons of dark soy sauce, 1 spoon of light soy sauce, 3 spoons of cooking wine, 1 spoon of salt, and 3 pieces of rock sugar to marinate for half an hour (during the chicken to turn over, let the chicken color evenly)

3. Pour a little more oil into the wok than usual 

4. When it reaches 40 percent heat, pour in the marinade and ginger and spring Onions 

5. Bring to a boil and boil for 2 minutes 

6. Put the chicken in (carefully so that it doesn't burn itself) 

7. Brown and color the skin first 

8. Turn over and color the inner side 

9. Drizzle in 1 tablespoon sesame oil 

10. Cover and turn the heat to low for 10 minutes 

11. Use chopsticks to stick down the thickest part of the chicken. If no blood comes out, the chicken is cooked. Half a chicken (a jin and a half) about 10 minutes just right, chopsticks stuck down the delicious gravy out, very good 

12. Continue to turn over, turn up the heat, let the sauce in the pot to thicken some, turn off the heat, and serve

Tips: 

1.The e time to cook the chicken depends on the size of the chicken. 

2.When turning the chicken around each time, use a spoon to wet the chicken with soy sauce to make the chicken colour even. 

3.If you use refrigerated chicken, put it in hot water first and drag it to remove the smell. And boiled chicken in the soy sauce under the chicken powder, more umami.

ENJOY IT IN DIFFERENT WAYS

Soy sauce chicken makes a great centrepiece of a multi-course Chinese meal. Since it’s tasty, substantial, and can be easily prepared in advance, It has always been a crowd-pleaser!

Conclusion

JOLION should have all the condiments and seasonings you want. You are welcome to inquiry at any time. We can accept OEM and ODM services.