Wednesday, 20 September 2017

[recipes + video] Soy Sauce Chicken

Soy Sauce Chicken is consider as one of the classic Cantonese meat dish where the chicken is being cooked in a broth mixed with light and dark soy sauce, Chinese wine, ginger and spices. This dish is pretty easy to prepare and I am sure you will get the hand of it with our demo video below.



SOY SAUCE CHICKEN
(酱油鸡)


Our family loved this comfort dish especially the tender juicy meat and flavoured soy sauce that goes well with steamed rice or congee. Besides that you can also add some side items such as firm beancurd, hard-boiled egg, beancurd puff and etc to make it a complete one pot meal.

Watch how we prepared this all-time favourite Soy Sauce Chicken.


(Yield: 2-3 | Preparation: 10 minutes | Cooking: 25 minutes)

Ingredients:
1/2 portion of chicken, 700 - 800g
4 hardboiled eggs
1 piece medium firm beancurd, cut into 6 cubes
4 beancurd puff, halved
4 stalks spring onion
2 tablespoon sugar

Sauce:
1 cup (250ml) glutinous rice wine or 花雕酒
3 cup (750ml) hot water
1/2 cup (125ml) light soy sauce
1-2 tablespoons dark soy sauce

1 cinnamon stick
2 star anise
8 slices ginger
5 cloves garlic, optional

Method:
1. Soak beancurd puff in boiling water for 30 seconds, rinse and squeeze dry then pan-fry it with firm beancurd till slightly brown. Remove and set aside.

2. Blanch chicken with boiling water on both side to remove any impurity. Rinse and pat dry with kitchen paper towel.

3. In a big pot sauté ginger, garlic, star anise and cinnamon stick with 1/2 tablespoon of cooking oil + 1/4 teaspoon sesame oil until aromatic.

4. Add in wine (I am using homemade glutinous rice wine which has a nature mild sweet taste) and 2 stalls spring onion then bring to simmer for 2 minutes to evaporate the alcohol in it.

5. Next add in soy sauce mixture (water + light & dark soy sauce) and bring to boil. Season to taste with sugar (you might not need to add all).

6. Cover and bring the liquid to boil, add in chicken and remaining spring onion then simmer on low heat for 10 minutes.

7. Lastly add in the beancurd puff, egg and firm tofu then continue to simmer for another 10 minutes (flip the chicken at least twice for even cooking and colour, take note that cooking time might varies from the size of chicken and type of pot used).

8. Cover and stand for 10 minutes before cutting the chicken.

酱油鸡算的上是广东特色佳肴之一,因为每逢过年或佳节时每家都必备这道菜。虽然它看式简单又没什么特别用料但煮鸡的汁也会被大家抢去拌饭吃。我的做法可能也算不上标准步骤但只要家人吃的开心满足就够了。

(分量: 2-3人份   |    准备: 10分钟   |   烹调时间: 25分钟)

材料:
鸡半只,大约800克
4个煮熟鸡蛋
1片豆干,切成6块
4个豆腐包,切半
4棵青葱
2汤匙糖

酱料
250毫升糯米酒或花雕酒
750毫升热水
125毫升酱青
1-2汤匙酱油膏

肉桂棒1根
八角2粒
姜8片
5瓣大蒜

做法:
1.豆腐包放进沸水中浸泡30秒钟然后过水沥干。接着将豆腐包和豆干一起稍微煎至金黄色,捞起备用。

2.鸡肉用沸水川烫去处污垢和杂质再过水之后用厨房纸吸干水份。

3.用一个大锅加热1/2汤匙油和1/4茶匙芝麻油后爆香姜片,大蒜,八角和肉桂棒。

4.跟着倒入酒和2棵青葱用小火煮大约2分钟让酒精蒸发才加酱料(水+酱青和酱油膏)和糖调味。

5.酱料煮沸后就放鸡肉和剩余的青葱然后转小火用低温慢煮10分钟。

6.最后把豆干,鸡蛋和豆腐包和鸡肉继续煮10分钟(记得将鸡肉翻转至少两次以便均匀上色;还有注意根据鸡的大小调整烹饪时间)。

7.煮好的酱油鸡放置锅里再焖10分钟才取出切块然后摆盘。

Tips:
~ Choose medium size chicken around 1.2 - 1.5kg;

~ Preferably fresh and not frozen chicken;

~ Adjust cooking time when using mixed chicken parts such as chicken leg or wings;

~ The best way to check if chicken is cooked through is to use a meat thermometer;

~ Choose good quality light and dark soy sauce;

~ Choose Chinese glutinous rice wine, rose wine or shaoxing wine



SOY SAUCE PORK BELLY
(酱油肉)


A week later I used the same recipe above to make another version by swapping chicken with pork belly. The cooking time will vary depending on the thickness of the meat and how tender you preferred it to be.


(Yield: 4 | Preparation: 10 minutes | Cooking: 25 minutes)

Ingredients:
500g pork belly
4 hard-boiled eggs
1 piece medium firm beancurd, cut into 6 cubes
4 beancurd puff, halved
4 stalks spring onion
2 tablespoon sugar

Sauce:
1 cup (250ml) glutinous rice wine or 花雕酒
3 cup (750ml) hot water
1/2 cup (125ml) light soy sauce
1-2 tablespoons dark soy sauce

1 cinnamon stick
2 star anise
8 slices ginger
5 cloves garlic, optional


Method:
1. Soak beancurd puff in boiling water for 30 seconds, rinse and squeeze dry then pan-fry it with firm beancurd till slightly brown. Remove and set aside.

2. Cut pork belly into half and blanch with boiling water on both side to remove any impurity. Rinse and pat dry with kitchen paper towel.

3. In a big pot sauté ginger, garlic, star anise and cinnamon stick with 1/2 tablespoon of cooking oil + 1/4 teaspoon sesame oil until aromatic.

4. Add in wine (I am using homemade glutinous rice wine which has a nature mild sweet taste) and 2 stalls spring onion then bring to simmer for 2 minutes to evaporate the alcohol in it.

5. Next add in soy sauce mixture (water + light & dark soy sauce) and bring to boil. Season to taste with sugar (you might not need to add all).

6. Cover and bring the liquid to boil, add in pork belly and remaining spring onion then simmer on low heat for 25-30 minutes.

7. Lastly add in beancurd puff, egg and firm tofu then continue to simmer for another 10 minutes (flip the meat at least twice for even cooking and colour, take note that cooking time might varies from the thickness of the meat and type of pot used).

8. Cover and stand meat for 10 minutes before slicing then serve with steamed rice or noodle together with the braised items.

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