See Yao Gai – Chicken in Soy Sauce
Pane-Bistecca
This chicken in soy sauce is based on a traditional Hong Kong recipe. You can eat very fine chicken cooked in soy sauce in Hong Kong. The skin of the chicken turns quite dark brown in the process. My chicken is cooked entirely in this soy sauce, it becomes quite tender and fine and the sauce that is created is mega delicious.
Soy sauce chicken belongs to the family of various fried meats (Siu Mei 燒味) and stewed meats (Lou Mei 滷味). You can often find this meat in the small restaurants and Dai Pai Dongs along with roasted duck, roasted pork, Char Siu and white chicken.
Soy sauce chicken belongs to the family of various fried meats (Siu Mei 燒味) and stewed meats (Lou Mei 滷味). You can often find this meat in the small restaurants and Dai Pai Dongs along with roasted duck, roasted pork, Char Siu and white chicken.
Ingredients
6 boneless Chicken Thighs, with skin
3 Spring onions cut into 5 cm long pieces
2 cm Ginger, sliced
4 Star Anise
3 Bay Leaves
2 tbsp Oil
240 ml Soy Sauce (gluten-free if needed)
2 tbsp Rice Vinegar
2 tbsp brown Sugar
250 ml Water
Some Cornstarch
Instructions
1
Step 1
Heat the oil in a wok and sweat the ginger, spring onion, star anise and bay leaves. Now add soy sauce, sugar, rice vinegar and bring to a boil.
2
Step 2
Put the chicken pieces skin side down in the liquid and add water until the meat pieces are almost covered. Bring to a boil again, then reduce the heat and simmer the meat covered for about 35 minutes.
3
Step 3
Turn the meat over and let simmer for another 10 minutes.
4
Step 4
Remove the meat pieces from the liquid and briefly boil up some of the liquid and thicken with cornstarch. Serve together, with white rice.
Notes
More Chinese recipes.
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