Tuesday, September 22, 2009

Soy Sauce Chicken

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This recipe is for Soy Sauce Chicken, and it builds on an earlier recipe. To make Soy Chicken, you first need to steam a chicken to cook it through and through.

To make the sauce, gather the following ingredients:
  • 1 part soy sauce
  • 2 parts dark soy sauce
  • 2 parts water
  • 2 sticks of brown sugar
  • 1 Star Anise
  • 1 small piece of ginger
  • 2-3 cloves of garlic
A bit about the ingredients. Dark soy differs from Soy sauce in that Dark Soy is used for colour, while regular soy sauce is used to provide flavour. For that reason, we are using 2 parts of Dark Soy for each part of Soy Sauce, since the colour is what we're after.

The brown sugar being used here has been used in other recipes that I've posted such as the Green Bean Soup. Again, using the sticks of brown sugar complements the Soy Sauce much better than other forms of sugar.

Lastly, Star Anise is translated to "eight-horn" in Cantonese, and is a star-shaped spice that enhances the flavour of the Sauce that we're basting the chicken in. It is one of the spices used to make "five-spice" powder.

To make Soy Sauce Chicken:
  1. Once you have your steamed chicken ready, pour all of the above ingredients into a deep pan and heat it on medium-high heat until it begins to simmer.
  2. Turn the heat down to medium heat and place the chicken in the pan.
  3. Using a ladle, baste the chicken continuously until the chicken takes on the colour of the soy sauce. After about 7 minutes, flip the chicken over so that the other 1/2 is immersed in the sauce. The entire cooking process will take roughly 15-20 minutes.
  4. When finished, let the chicken cool for 5 minutes, then chop and serve with Ginger Scallion Garnish. Allow the sauce to cool as well, and save it for future use as a sauce base.

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