We always need another chicken recipe afterall, it's probably the one meat that most mothers cook.
What's for dinner? That oft-repeated, time-honoured question asked around the world. For me, family meals during the week day were often filled by soy sauce chicken. It's delicious, effortless and can keep for a few days.
Last week, in my Rice Rules article, I pledged to provide a recipe to go with white rice. So, here it is.
Mom sent me her recipe to share with you, dear readers, so keep it close to your heart. And, if you like to eat chicken, consider these other recipes: Hainanese Chicken Rice, Lemongrass Chicken, Quick Chicken Korma and Sri Lankan Chicken Curry.
- 1 medium size chicken, (cut into pieces as desired or leave it whole)
- 1 tsp. salt
- 3 tbsp. dark soya sauce with 1 to 2 tbsp. sugar
- a big cluster of garlic
- 1 cup water.
- 1 tsp. sesame oil
- 1. Season chicken with salt for 1 hour.
- 2. Smash garlic.
- 3. Fry the garlic until lightly brown. Set it aside.
- 4. Brown the sugar (either light or dark brown)
- 5. Throw in the garlic and simmer with 1 cup water for 30 to 45 minutes. Add more water when necessary.
- 6. Add chicken in and cook over a very low heat until it is cooked and the juice is the same level as the meat.
- 7. Stir every now and then, so that the chicken is cooked evenly.
- 8. Add in the soya sauce and sesame oil. Stir well.
- 9. Simmer for another 15 minutes, stirring occasionally.
Serve with loads of rice and vegetables.
The copyright of the article Soy Sauce Chicken in Chinese Food is owned by June Chua. Permission to republish Soy Sauce Chicken must be granted by the author in writing.
