Soy Sauce Chicken (豉油鸡)
January 31st, 2010 70 Comments

Soy Sauce Chicken (豉油鸡)

Soy Sauce Chicken (豉油鸡)
Soy Sauce Chicken (豉油鸡) pictures (1 of 5)

My Chinese New Year recipes continues today with everyone’s favorite Cantonese Soy Sauce Chicken (豉油鸡)—a staple chicken dish commonly found at Chinatown BBQ joints here in the United States and around the world—dark and glossy whole chicken dunked in a soy sauce mix with meat so tender, silky, and juicy that they are one of the must-have’s for Cantonese-style BBQ rice plates. If you have been to a typical Cantonese BBQ restaurant, I am sure you have had soy sauce chicken. I can hardly resist the tempting looking chicken with the perfect sheen, hanging at the display window calling my name! Soy sauce chicken is utterly delicious, especially when you dip it with the ginger and scallion condiment. The thought of it just sets my mouth watering.

Chinese love chicken and there is always a chicken dish on the Chinese New Year menu, so what about serving soy sauce chicken this year? Soy sauce chicken (豉油鸡) is really not so hard to make, and you don’t have to use a whole chicken. I didn’t because I didn’t have a pot big enough to contain a whole chicken, plus, I must confess that I don’t have great knife skills (I didn’t go to culinary school!) to make perfect chops. I used chicken leg quarters but you can use cut up whole chicken, too. Of course, if you have all it takes, by all means, use a whole chicken.

Do try out this soy sauce chicken recipe (豉油鸡), it’s pretty darn close to the ones at my favorite BBQ joint here in SoCal. I saved the soy sauce mix to make various accompanying dishes such as Chinese soy sauce eggs (滷蛋) and soy sauce fried tofu (滷水豆腐). Super yummy!

Click Page 2 for the Soy Sauce Chicken (豉油鸡) Recipe
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70 comments... read them below or add one

  1. julie says:

    I just made your soy sauce chicken recipe and it was so delicious! Reminded me a lot of my dad’s version (he always reused the same soy sauce liquid so it was incredibly flavorful). I took your advice and used the leftover mixture to make soy sauce eggs. I hate how over-cooked the yolk can be sometimes, so I made a few amdendments to suit my personal tastes. I boiled the eggs for only 5 minutes (no more no less) and then very gently peeled off the shells. I brought the soy sauce mixture to a near simmer, put in the eggs, and immediately turned off the heat. I put the lid on and let it sit for several hours. When I finally ate them, the yolk and the egg white were so soft and silky and utterly delicious! Thank you for sharing your recipe.

  2. thi says:

    perfect recipe. i can’t get enough of the sauce! taste just like an authentic chinese restaurant and i don’t have to travel to a chinatown or monterey park for it!

  3. Faisal says:

    Hi, any advice on how to make the skin crunchy using this recipe
    Should it be boiled and fry just to get the crunchy skin ?

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