HK Style Soy Sauce Chicken/ Si Yau Gai (豉油鸡) a slow-braised chicken in a stew of chinese spices and supreme soy
sauce concoction...
Soy Sauce Chicken or more known as Si Yau Gai (豉油鸡) is a slow-braised chicken in a stew of aromatic chinese spices and supreme soy sauce concoction. It is a Cantonese dish and often eat as one of the main dishes over dinner.

Because of the tender loving care in slow braising, the chicken meat is moist and succulent, and has ample time to soaked up all the aromatic flavors. Even the skin is flavorful and soft from all the soaking and slow braising.

My hubby was shock that I was able to serve him this dish on a weekday dinner. What thought to be a complicated dish that looks like it needed a few hours to complete is actually a very simple one. This one took me about an hour plus only, including marinade time. Fast, right!

If you are making this dish, may i suggest that you try to make our favourite dipping too? It goes very well with this dish.

Just chop some spring onions, ginger and coriander finely. Marinade with a dash of salt, then sear them with a splash of hot garlic oil. Then add in sugar and soy sauce, mix well and that's it. (I don't have the exact measurement, as I always agak-agak only and adjust accordingly. Maybe i'll come out with the recipe in near future.)

Happy Cooking!

(Recipe adapted from Burning Kitchen)

Prep Time  : 30 mins
Cook Time : 35 mins
Total Time : 1 hour 5 mins
Makes       : 1/2 chicken

1/2 chicken, with the neck intact (approx. 800g)

1 cinnamon stick
1 star anise
1 bay leave
3 whole garlic (lightly crushed)
3 whole shallots (lightly crushed)
3 slices ginger
50g rock sugar
2-3 stalks spring onion (tied knot)
1 Tbsp shaoxing wine
550ml water
150ml dark soy sauce
100ml soy sauce

1 tsp salt
1/2 Tbsp dark soy sauce

Glaze (Combine}
1 Tbsp maltose
1/2 Tbsp hot water

1. Clean chicken thoroughly, exfoliating the skin with coarse salt to remove all impurities (slimes & small feathers). This is an essential step to ensure that your chicken is clean and does not has any unwanted odour. After washing, marinade chicken with salt and dark soy sauce. Leave for 20-30 minutes.

2. In a thick-bottomed pot, sauté garlic, shallot, ginger, cinnamon stick, star anise and bay leave until fragrant. Pour shaoxing wine around the inner pot and add in water, dark soy sauce, soy sauce, spring onion and rock sugar. Bring to a boil on high heat.

3. Once boiling, lower the chicken into the sauce mixture, holding by its neck and then lift it back up. Repeat 3 times.

4. On the fourth time, submerge the chicken into the sauce mixture, ensuring that the sauce mixture is covering 3/4 of the chicken (add more liquid if needed). Cover the pot and cook the chicken under low fire for 20 minutes, turning it every 10 minutes.

5. After the 20 minutes, turn up the heat to high and simmer for 10 minutes, turning every 5 minutes. Check the chicken doneness by inserting a chopstick through the thigh. If pinkish juices oozes out, it means it's not done. Cook for another 5 minutes or more. If clear juices oozes out, it means it's done. Off the heat and leave the chicken to soak in the aromatic sauce mixture for 10 minutes.

6. Brush the chicken with the diluted maltose while it is still hot. Let it rest to cool before cutting.

● I used a 3ℓ pot and the sauce measurement is just the perfect amount to cover 3/4 of the chicken. Choose a pot that has a small width rather than large, so that you don't have to use too much liquid.

● Remember to clean under the chicken wing (armpit). This part tend to have little attention from seller, hence more small feathers.

● If you couldn't get fresh chicken, a frozen chicken will do too (like in my case). It did not really sabotage the texture. The meat were still juicy and succulent. Just make sure that you thawed the chicken completely. And take the chicken out from the fridge at least 30 - 40 minutes before cook.

Make this recipe? Don't forget to snap a photo of it and tag #msyummyliciousrecipe on social media! I would love to see them! Enjoy my recipe!

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