Wednesday, August 27, 2008

Soya Sauce Chicken

This is a very easy and fuss-free, no fail dish to do. But it does require quite a bit of arm muscle - indeed a very good work out for arms, haha!

However, it's worth every effort cos the chicken is so yummy and juicy! Do try it for a nice chicken meal in 30mins!

  • 1 whole chicken (approx 1.1 - 1.3 kg)
  • 1/2 bottle of Lee Kum Kee Marinade
  • 1/2 amount of water to the marinade (1 part marinade, 1/2 part water)
  • 4-5 slices of ginger
  1. Pour the chicken marinade and water into a large saucepan or wok with the fire on low.
  2. Add the ginger slices and place chicken into the pot breast up.
  3. Use a soup ladle and scoop the sauce over the chicken continuously for 10mins each side.
  4. Cover the chicken and let it simmer for 5mins each side.
  5. Remove. Let it cool slightly before slicing to serve.
  6. Take some sauce and add some cornflour & sugar and let it bring to a boil. Adjust to your taste. Use this sauce as a dipping sauce. (optional).
  7. Or you can just use the sauce directly as a dipping sauce.
  • Be careful when turning the chicken as it is rather tender. Use a frying spatula to support and turn.
  • You can save the sauce in the fridge and use it 1 more time for another chicken or use it to stew chicken parts another time.
  • If the chicken is very big, do the sauce pouring for 12-15 mins each side or let it simmer a little longer each side. Mostly the more difficult part to be cooked are the thighs.



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