Soy Sauce Chicken

Soy Sauce Chicken also known as 油鸡 or See Yao Gai is commonly found in Singapore and extremely popular in Hong Kong. It originates from China and the dish is Cantonese in nature. Soy Sauce chicken is part of Siu Laap 烧腊 , which is a family of different roasted meats (Siu Mei 燒味), braised meats(Lou Mei 滷味) and preserved meat. You will usually find this dish in our local Roast Meat Stalls together with Roasted duck, Roasted pork, Char Siew, and White Cut Chicken.

This dish is super delicious and not difficult to cook at all. It it salty, sweet, savory, juicy and very tender if done right.

INGREDIENTS

1 Whole Chicken (I used Kampung Chicken) 4 Shallots

7 slices of Ginger

7 cloves of Garlic

1 bunch of Green Onion

1 Stick Cinnamon 1 big stick 3 Star Anise

5 Cloves

3 Bay leaves

1 tspn White Peppercorn

1 tspn Five spice powder

175gm Brown Sugar

175 gm Gula Melaka

80gm Chinese wine

350 gm Light Soy Sauce

350 gm Dark Soy Sauce

350gm Water Sesame Oil (For brushing on the chicken while resting)

* If you can afford it, change the measurements to 500gm for both Light and Dark Soy Sauce and 100gm water, however this will cost more as you're using a lot more soy sauce(almost a whole bottle each), but the results will definitely be better.

INSTRUCTIONS

Blanching the Chicken

• Blanch and dip the Chicken in boiling water to remove any impurities and odor for a few minutes (dip it in the hot water then lift it up and repeat a few times) before rinsing it under cold water or ice bath (this will make the skin tight).

Preparing the Braising Liquid

• Add oil into a pot and fry most of the Spices, aromatics and herbs (Shallots, Ginger, Garlic, Green Onion, Cinnamon, Star anise, Cloves, White Peppercorns and Bay Leaves) till its fragrant.

• Add in the Brown Sugar and Gula Melaka and continue to stir fry till the sugars are melted. You may add some hot water in if you need to.

• Add in the Light Soy Sauce, Dark Soy Sauce and water and bring it to a boil. Once it's boiling, add the Five Spice Powder and Shaoxing Wine.

Cooking the Chicken

• Once the braising liquid is boiling, dip the chicken into the boiling liquid and lift it up, do this a couple of times to allow the liquid to enter the cavity of the chicken, this will ensure an even temperature through the whole chicken for even cooking.
  

• Once the above step is done, add chicken in on 1 side and bring the braising liquid to boil again. Once the liquid is boiling, immediately off the heat and cover with a lid for 12-15mins (12mins for 1-1.2kg, 13mins for 1.3kg, 14mins for 1.4kg and 15mins for 1.5kg)
  

• After 12-15mins, open the lid and turn the chicken to the other side and bring the liquid to a boil, once liquid is boiling, immediately off the heat and cover with a lid for a final 12-15mins depending on chicken size.

• After 12-15mins, open the lid and take the chicken out. Brush on a mixture of Sesame oil + Braising liquid for mild flavor and most importantly the shine. Let it cool down and rest for 20mins.
  

• After resting for 20mins, Cut and serve the Soy Sauce Chicken.
  

*Do not throw away the braising liquid, strain out all the ingredients and keep the liquid in an air-tight container in your fridge. You can use this liquid to cook Soy Sauce chicken again or to braise any ingredients that you want such as pork belly or chicken wings.

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