How to cook: Soy (soya) chicken
The recipe How to cook: Soy (soya) chicken can be made in about 35 minutes. For $5.03 per serving, this recipe covers 39% of your daily requirements of vitamins and minerals. One serving contains 1091 calories, 94g of protein, and 58g of fat. This recipe serves 2. It works well as a pricey main course. It is brought to you by feastasia.casaveneracion.com. 15 people have made this recipe and would make it again. If you have shallots, cinnamon, peppercorns, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and dairy free diet. With a spoonacular score of 81%, this dish is outstanding. Soy (soya) pork, Soya Beancurd (Delicious Soy Pudding), and Cook the Book: Soy Rice and Chicken are very similar to this recipe.
Servings: 2
Preparation duration: 5 minutes
Cooking duration: 30 minutes
Ingredients:
1 tablespoon black vinegar
1 cinnamon bark
4 cloves of garlic, crushed and peeled
2 knobs of ginger, peeled and sliced
1/2 c. of light soy sauce
6 peppercorns
2 generous 1 tablespoones of rice wine
2 shallots, peeled
1 1/4 c. of dark soy sauce
2 star anise
4 tbsps. of sugar
1 whole chicken, about 1 kg.
Equipment:
wok
cutting board
cleaver
knife
Cooking instruction summary:
InstructionsButterfly the chicken.Pour the soy sauces, rice wine and black vinegar into a wok. Add about four cups of water. Throw in the sugar, star anise, cinnamon, peppercorns, shallots, ginger and garlic. Bring to the boil then allow to boil uncovered for five minutes to allow the alcohol to evaporate.Lower the chicken into the hot liquid, skin side down. When the liquid starts to boil once more, lower the heat, cover the wok and simmer the chicken for 30 minutes, turning the chicken over after 15 minutes. DO NOT overcook.Turn off the heat but leave the chicken in the cooking liquid to finish cooking in the residual heat. Then leave it there until it has cooled to room temperature. One tip: after turning off the heat, turn the chicken over once more so that the skin and the thicker portions of the meat are submerged in the liquid. This will give the chicken a deeper and darker color.When the chicken has cooled, transfer to a chopping board. Chop — through the bones — into serving size pieces. You’ll need a very sharp cleaver to do this. If your knife is less than super sharp, the meat will fall apart while chopping even if the chicken has cooled to room temperature.Serve your soy chicken with ginger-scallion sauce.
Step by step:
1. Butterfly the chicken.
2. Pour the soy sauces, rice wine and black vinegar into a wok.
3. Add about four cups of water. Throw in the sugar, star anise, cinnamon, peppercorns, shallots, ginger and garlic. Bring to the boil then allow to boil uncovered for five minutes to allow the alcohol to evaporate.Lower the chicken into the hot liquid, skin side down. When the liquid starts to boil once more, lower the heat, cover the wok and simmer the chicken for 30 minutes, turning the chicken over after 15 minutes. DO NOT overcook.Turn off the heat but leave the chicken in the cooking liquid to finish cooking in the residual heat. Then leave it there until it has cooled to room temperature. One tip: after turning off the heat, turn the chicken over once more so that the skin and the thicker portions of the meat are submerged in the liquid. This will give the chicken a deeper and darker color.When the chicken has cooled, transfer to a chopping board. Chop — through the bones — into serving size pieces. You’ll need a very sharp cleaver to do this. If your knife is less than super sharp, the meat will fall apart while chopping even if the chicken has cooled to room temperature.
4. Serve your soy chicken with ginger-scallion sauce.
Nutrition Information:
covered percent of daily need
