CHINESE SOYA SAUCE CHICKEN RECIPES
CHINESE SOY SAUCE CHICKEN RECIPE - CHINESE.FOOD.COM
This recipe is an adaptation from a basic soy sauce chicken recipe from the internet and consultation with my grandma. I can eat this everyday! You can use skinless, boneless chicken parts, but the taste won't be the same.
Total Time 55 minutes
Prep Time 15 minutes
Cook Time 40 minutes
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Mix all ingredients, except chicken, scallions, sesame seeds in a large pot over medium heat.
- Add chicken, then let simmer 30-40 minutes, turning chicken pieces occasionally.
- Remove chicken pieces from sauce and set aside in a serving platter.
- Skim fat from the sauce, thicken it with cornstarch mixture (1 tsp cornstarch dissolved in 1 TB water) and pour the sauce over chicken.
- Sprinkle scallions and sesame seeds and serve with rice.
Nutrition Facts : Calories 383.1, FatContent 23.1, SaturatedFatContent 6.6, CholesterolContent 115, SodiumContent 1085.6, CarbohydrateContent 9.2, FiberContent 0.2, SugarContent 7, ProteinContent 30.4
EASY CHINESE SOY SAUCE CHICKEN | CHINA SICHUAN FOOD
Easy Chinese Soy Sauce Chicken, traditional version
Provided by Elaine
Categories Main Course
Total Time 250 minutes
Prep Time 240 minutes
Cook Time 10 minutes
Yield 2
Number Of Ingredients 14
Steps:
- Firstly, remove the chicken feet and clean the main body. Add all of the marinating ingredients and massage the chicken for couple of minutes. Set aside for at least 3 hours. Turn over at least twice during the time.
- Transfer the marinating juice to a pot (just enough to hold the chicken, do not use oversized pot). Add around 1 cup of chicken stock or water. Bring it to a boiling.
- Place the chicken in and keep spreading the sauce on the chicken with the help of a scoop. After adding the chicken, the temperature of the liquid will drop quickly. Use medium to slow fire and keep the liquid almost simmering but not boiling. This is the key to keep the chicken tender.
- Simmer one side for 10 to 12 minutes and then turn over, simmer the other side and the stomach for another 10 to 15 minutes until 3/4 of the sauce are cooked off. Cover the lid and let the chicken stay inside for 10 minutes, with no heat and covered.
- Transfer out and then cut into large bite size pieces.
- The best way is to serve it with steamed rice. In addition, you can spread the remaining liquid on the rice and make the dish ever better.
Nutrition Facts : Calories 1161 kcal, CarbohydrateContent 31 g, ProteinContent 89 g, FatContent 69 g, SaturatedFatContent 18 g, CholesterolContent 303 mg, SodiumContent 6142 mg, FiberContent 1 g, SugarContent 18 g, ServingSize 1 serving
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