I am surprised that I have never made this dish before considering it is really simple and a dish that I grew up eating. Soy sauce chicken is its direct translation from the Chinese language. To make this dish, you only need a few ingredients and time. The braising liquid only requires six ingredients and 2-4 hours of letting the chicken cook in the poaching liquid as it cools.
- 1 whole chicken
- 1 cup plus 2-3 tablespoons of dark soy sauce
- 1 cup plus 2-3 table spoons of soy sauce/ light soy sauce
- 1 knob of ginger, sliced
- 4 cloves of garlic, peeled
- 1/2 cup of yellow rock-sugar
- 1 1-inch piece of cinnamon (optional)
- 2 star anise (optional)
- 1 tablespoon of sichuan peppercorn (optional)
- Thoroughly wash the chicken
- Dry the chicken by patting the skin of the chicken with paper towels
- Rub the chicken with 2-3 tablespoons of dark soy sauce and soy sauce/light soy sauce and leave aside in a large bowl.
- Place all the remaining ingredients into a large pot, tall enough and wide enough for the entire chicken to be submerged.
- Depending on the size of your pot, add 6-10 cups of water, enough that would submerge the entire chicken in the braising liquid.
- Bring the braising liquid to a boil and reduce to a simmer for 30 minutes.
- Add the chicken breast-side down and any remaining soy sauce at the bottom of the bowl to the braising liquid.
- Add water to submerge the chicken if needed.
- Cover the pot with a lid.
- Increase the stove’s heat to medium-high and bring to a boil.
- Reduce the heat to a simmer immediately after the poaching liquid comes to a boil.
- Leave the lid on the pot and simmer for 10 minutes.
- Turn off the heat and leave the pot with the lid on for 2 hours. This process is important to impart color into the chicken’s skin and flavor the chicken’s meat.
- The chicken will still be hot so be careful when removing it from the liquid. Allow to cool for 10-15 minutes before cutting so the juices don’t run out.
- Serve with green onions and some poaching liquid.
My apologies for my photos being horrendous… I had horrible lighting since it was a little past sunset after I started taking photos. I personally prefer this dish with the optional ingredients, listed above, because they add a hint of flavour without overpowering the soy sauce and the natural flavour of the chicken. Enjoy this dish hot, room-temperature, or even cold.
This recipe was adapted from http://3hungrytummies.blogspot.ca/2010/06/aromatic-soy-poached-chicken.html