Chinese Soy Sauce Chicken
This classic Chinese dish features whole chicken pieces simmered in a deeply flavoured sauce. The aromatic blend includes soy sauce, rice wine, ginger, garlic, and star anise, creating a rich, savoury glaze. After cooking, the sauce is thickened and poured over the tender chicken, which is then garnished with fresh scallions and toasted sesame seeds. It is traditionally served with steamed rice for a complete meal. The recipe is an adaptation informed by family tradition, promising authentic taste.
Ingredients
- 1 whole chicken, cut into parts
- 1/3-1/2 cup soy sauce (use low sodium if you like)
- 1/2 cup water
- 3 tablespoons brown sugar
- 1 tablespoon oyster sauce
- 1/4 cup rice wine or 1/4 cup dry sherry
- 1 tablespoon fresh ginger, crushed
- 1/2 teaspoon five-spice powder
- 1 -2 piece star anise
- 2 cloves garlic
- chopped birds eye chile (optional)
- 1 stalk scallion, chopped
- sesame seeds
Method
- Combine all ingredients except the chicken, scallions, and sesame seeds in a large cooking pot and place it over the heat.
- Place the chicken pieces into the pot and allow them to cook for 30-40 minutes, remembering to turn them now and then.
- Take the cooked chicken out of the sauce and arrange it on a platter ready for serving.
- Remove any fat from the sauce, then thicken it using a mixture of 1 tsp cornstarch dissolved in 1 TB water before pouring it over the chicken.
- Finish the dish by scattering the chopped scallions and sesame seeds over the top before serving with rice.
Nutrition (per serving)
Sodium1085600 mg
Recipe details
CategoryWhole Chicken
AuthorWaterMelon
