Soy chicken is a Chinese classic dish in every corner of the world. It is one of the most important “Fast” take out items for working people when they don’t have time to cook.
Soy sauce chicken is a northern Chinese dish. It is made of chicken that is cooked with soy sauce.
There is also a Cantonese-style soy sauce chicken that is not cooked with soy sauce but marinated after cooking. The following is a typical Cantonese style recipe.
- Buy organic or air chilled chicken, at least 3 lbs but not bigger than 4 lbs
- Use good quality soy sauce such as “Premium” or “First brew”
- Use an ice pad under the container while marinating the chicken in brine soy sauce
Chicken 3-4 ibs
Shaoxing wine 1/2 cup
Water 1/2 cup
Kosher salt 1 teaspoon
Light color soy sauce 4 cups
Dark color soy sauce 1 cup
Water 5 cups
Rock sugar 12 oz
Kosher salt 4 tablespoons
Rose wine 1/2 cup
Star anise 4 pieces
Zedoary 4 pieces
Dry orange peel 1 piece
Cinnamon stick 1 piece
Garlic 1 large piece
fresh ginger 1 large piece
Green onion 2 pieces
Put all the dry ingredients in a small cheese cloth bag and tie it up with a small string.
Place the wet ingredients in a large pot and bring to boil, put the spice bag in the brine and simmer for 1/2 an hour.
How to steam your chicken:
In a large bowl or dish, rub the Shaoxing wine onto the chicken. Add salt, and put 1/2 the ginger and green onion inside the cavity of the chicken, place the other half just on top of the chicken. Add water to the bottom of the dish.
Use a large wok and use high heat to steam the chicken for 45 mins, after 45 mins, remove all ginger and green onion, remove the chicken to another large bowl with ice/water. Before removing the chicken, make sure you drip all the good juice out from the chicken.
Let the chicken rest in the ice water for at least one hour or until cold. If you don’t have enough ice, just run the chicken with cold water. It works the same. Use The good juice for the steam chicken to make rice. 海南雞飯，also the chicks skin is crispy and the meat is tender. Try it!
Making soy chicken:
When the soy brine is done, store the brine in freezer. Take the brine out the night before you want to make soy chicken (to ensure it is defrost bu very cold). After you steam the chicken (see above) put chicken to the very cold brine and use a folk to rotate the chicken from time to time to ensure good coverage. The temperature difference will force the essence from the soy brine into the chicken. Also since you are not cooking the chicken anymore, the chicken won’t be over cooked and too salty.
Note: Return the brine soy sauce back to a pot and put on stove (boil) for 15 minutes before storing it in the freezer for future use. Add small amount of everything to the brine (spices, sugar, and soy sauce) if you are making the recipe again. You can keep the sauce for a very long time. My brine soy sauce is seven years old already!
Chinese ingredients reference:
這食譜是本人在1967年在無比烹飪學校時由當時最有名氣之羅師傅所學. 雖然在市面上可買到有不同的豉油雞, 但是味道方面當然不及這個最為正宗的做法.
上靚光雞一隻(黃油雞最易上色) 3 ½ 磅
生抽(頭抽) 4 杯
清水 5 杯
冰糖 12 oz
鹽 4 Table spoons
放瑰露酒 ½ 杯
八角, 桂皮, 沙羗, 甘草, 各六粒, 陳片一個, 蒜頭(二粒), 生羗(一大塊), 青葱(二條), 以上材料全用布包好.