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It’s been a while since I last made a recipe entry to this blog. I’ve recently started cooking again, trying to make it at least once a week, reminding myself there’s a reason why the kitchen was renovated a couple years back.

This very simple soya sauce chicken recipe was taught to me by Haze’s aunt, who cooked for us a couple weeks back. If you get it right, and it’s easy to get it right, the resulting chicken is tender, juicy, and absolutely delightful to go with steamed rice. I recommend having sambal balacan as the accompanying condiment.

chicken, Chinese cooking wine, cooking oil, soya sauce
chicken, Chinese cooking wine, cooking oil, soya sauce

In this example, I only used two quarter chicken (thighs) because it was only for Haze and myself. The original recipe calls for a whole chicken. Increase the portion of ingredients appropriately.

Ingredients:

  • 2 x chicken thigh with leg piece
  • 1/3 cup Chinese wine (1 cup for whole chicken)
  • 1/3 cup cooking oil
  • 1/3 cup soya sauce
  • 1 teaspoon starch (windmill brand)

soya sauce chicken, easy to prepare and delicious to eat
soya sauce chicken, easy to prepare and delicious to eat

Cooking instructions:

  • put chicken in a pot or wok with lit
  • add Chinese wine, soya sauce, and oil
  • simmer in low fire with lit closed, turn over the chicken every 10 minutes for 40 minutes, add some water if liquid gets too low
  • cut the chicken and placed on a plate
  • add starch into the remaining sauce and stir for a minute
  • pour sauce on chicken
  • success!

More recipes can be found under KY Cooks category. Enjoy and happy cooking!

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Discuss : KY cooks – Simple Soya Sauce Chicken Recipe

  1. Hello, what’s the Chinese wine for? Is it completely necessary, cause I don’t like the Chinese wine taste lol

  2. Love how easy this is! Pinned :)

  3. You cook so well. remind me of my hubby! hehe. i on the otherhand cannot cook, so I will just enjoy the lovely photos on your blog:)

  4. Lid, not lit :P

  5. A little tip: to avoid that much oil,just skin half the thigh. It will show off the sauce more :) and if you marinade overnight with the same sauce and a couple of shallots before cooking… Ay carramba!

  6. This is awesome. I can cook it here in Belgium.

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