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
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
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!
Hello, what’s the Chinese wine for? Is it completely necessary, cause I don’t like the Chinese wine taste lol
Yvonne: You can omit the wine if you don’t like it 😀
Love how easy this is! Pinned 🙂
Elaine: awesome!
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:)
Ciki: i’m sure you can if you just try! 😀
Lid, not lit 😛
WD: hahaha thanks!
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!
San: shallots, or garlic will work too!
This is awesome. I can cook it here in Belgium.
Eiling: yeah, time to horn in that cooking skills