Chinese Chicken Recipes
This chinese chicken recipes is really really good. Soy sauce chicken with black bean sauce on a bed of ginger Chinese cabbage.
Best of soy sauce chicken
chicken chop suey
Flavorful, appetizing & comforting, soy sauce chicken is a classic dish that can be served in many delicious ways. This recipe introduces an approachable, less labor-intensive method to cook chinese chicken recipes at home.
WHAT IS CHINESE SOY SAUCE CHICKEN Soy sauce chicken, also known as See Yao Gai/豉油鸡 in Cantonese, is a classic dish loved by many.
Although not cooked in an oven or over an open fire like Char Siu, roast goose, etc., it’s considered to be a Siu Mei dish sold at Cantonese style BBQ shops.
Essentially, it’s whole chicken braised in a soy sauce flavored broth which provides a strong aromatic taste and an appetizing color on the skin. Chopped small and served with a shiny sauce, soy sauce chicken can be found both in luxury festive feasts and in humble one-bowl rice/noodle dishes.
To prepare a whole chicken the traditional way, you would need to baste it with the cooking liquid every few minutes to ensure an even flavoring and coloring of the skin.
Since cut chicken pieces can be easily submerged in the broth and flipped over when necessary, they require much less skill and attention to prepare. It’s surely a short-cut of a classic dish, but I promise the flavor is very satisfying!
SOY SAUCE CHICKEN
This Chinese chicken recipe reminds me of my childhood visits to Princess Town to see my godfather (Trinidad). This is what his chef would generally serve for us for lunch… Served with white rice with stir-fried cabbage, carrots, and bell peppers.
I’ll never forget the terror I felt when his enormous Great Dane, “Buster,” would come begging for food from me. Buster was so large that it was said that I could easily ride him like a pony when I was a kid.
Chickens aren’t all made equal. Fresh chickens nearly always taste better than frozen chickens, and the texture is firmer and less watery, as long as they are preserved properly. So, instead of buying store chickens that are flabby, bland, and overgrown, consider buying fresh local chickens that will enhance the flavor of whatever dish you’re preparing.
TEST KITCHEN NOTES
If you want soy sauce chicken, most Hongkongers go to a siu mei (roast meat) store, but it’s equally simple to make at home. The 1.2kg fresh local chickens I buy are just right. Chop off the head, neck, and feet of the chicken before poaching it (it won’t affect the cooking time), then freeze them for use in chicken broth later.
Choose a large and deep enough cooking pot to allow the chicken to “swim” in the poaching liquid. The poaching liquid must cover three-quarters of the bird, thus it should not be too wide.
The chicken is simply poached in this dish, rather than simmered, giving it a velvety texture. I prefer chicken that is slightly pink at the bones, therefore I poach a 1.2kg bird for an hour. Poach it longer if you want it thoroughly done. You’ll need to increase the cooking time if you have a larger chicken. A 1.5kg (53oz) chicken will take 112 to 2 hours to poach, plus an hour to cool in the refrigerator.
Chinese Chicken Recipes
|1KG : (2.2 POUND) CHICKEN|
|1 CINNAMON STICK|
|1 CUP SOY SAUCE|
|1 INCH GINGER|
|1 HEAD CHINESE CABBAGE|
|2 TBSP BLACK BEAN SAUCE|
|1/2 CUP BROWN SUGAR|
|1 CUP ONION|
|1/2 TSP BLACK PEPPER|
|2TSP FISH SAUCE|
|1 CUP STOCK WATER|