120min 4 ppl
Soya Sauce Chicken
79 minutes
4 people
Hardover 60 min or 12+ steps
79 min · 8 steps
Hard: over 60 min or 12+ steps
435 kcalper person
Protein 38g
Carbs 10g
Fats 27g
About this dish
A Cantonese-style hawker classic: a whole chicken poached low and slow in a fragrant master stock of soy sauce, Shaoxing wine and warm spice, then chilled briefly to firm the skin before resting into silky, deeply savoury meat.
Allergy Info
Gluten, Soya
Diet Info
Meat
Ingredients
Fresh Produce
- Fresh Gingersliced40 g
- Garlic clovessmashed4
- Spring onionstrimmed, left whole3
Meat & Poultry
- Whole Chickenjointed into quarters1.6 kg
Dried Goods
- Sugarrock or granulated30 g
- Water1.2 l
Spices & Seasonings
- Star anise3
- Cinnamon Stick1
Oils & Condiments
- Dark soy sauce120 ml
- Light soy sauce80 ml
- Sweet dark soy saucekecap manis, for colour and shine40 ml
- Shaoxing Wine60 ml
Utensils
- Large saucepan
- Meat thermometer
- Chopping board
- Sharp knife
- Tongs
- Slotted spoon
Method
1
Slice the ginger, smash the garlic cloves and trim the spring onions, keeping them whole.
Approx. 6 minutes
2
Combine the water, dark soy sauce, light soy sauce, sweet dark soy sauce, Shaoxing wine, sugar, star anise and cinnamon stick in a large saucepan and bring to the boil.
Approx. 8 minutes
3
Lower the chicken quarters into the simmering master stock breast-side down, adding the ginger, garlic and spring onions.
Approx. 4 minutes
4
Cover, reduce to a gentle simmer and poach for 35 minutes, turning the chicken once halfway through.
Approx. 35 minutes
5
Insert a meat thermometer into the thickest part of a thigh without touching the bone; it must read at least 74 degrees Celsius before the chicken is removed.
Approx. 5 minutes
6
Lift the chicken from the stock and plunge briefly into a bowl of iced water to firm the skin.
Approx. 3 minutes
7
Rest the chicken for 10 minutes, then simmer the master stock uncovered until it thickens slightly into a glossy sauce.
Approx. 10 minutes
8
Chop the chicken into serving pieces, arrange on a platter and spoon over the reduced sauce.
Approx. 8 minutes
