Print-Poached Soy Sauce Chicken (酱油鸡)


Main :

  • 2 full Chicken Thighs – with skin attached, washed and get rid of excess fat. *** Here’s a little trick – to get a really nice brown color on the Chicken, simply rub a tiny bit of Dark soy and let sit for a while.

Sauce :

  • Salt, Sugar, white pepper, a touch of Oyster sauce and a dash of Sesame oil. All to taste. ** Note : Just dash/pinch of everything, if U prefer a stronger intensity of an ingredient flavor, simply add a little extra of that ingredient/spice (no rocket scientific measurement here). Always taste your Seasoning !!!

Preparing the Sauce – Start by boiling all the Sauce Ingredients for at least an hr (longer for better flavors) to get the flavors. It’s all about the sauce !! MUST be favorable enough to infuse into the Chicken ! This sauce can be freeze to reused again.

When the Sauce is ready,  submerge the Chicken into it, making sure that the sauce is enough to cover the Chicken. Turn the heat down to low and let it simmer (without cover) for abt 40-mins. To test if the the Chicken is cooked thru, simply poke the thickest part of the Chicken with a skewer, if no oozing blood, its cooked. When the Chicken is done, gently take out (U don’t want to tear the skin) and let it rest to cool down. When it is cold enough to handle, U can simply chop the Chicken into bite size or debone it and then chop into bite size. U can do all this in advance.

When U are ready to serve, simply re-heat the Chicken by running the sieved (U don’t want tiny bit of the Sauce Ingredients all over the Chicken, do U?? LoL) hot Sauce over it. Scope a generous of the sauce (sieved) over the Chicken and ur plate of delicious “Poached Soy Sauce Chicken (酱油鸡)” is ready to be serve hot.


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