Comments on: Soy Sauce Chicken (豉油鸡)

By: Caroline

Caroline — Sun, 29 Jan 2012 21:55:42 +0000

I just made this recipe and love it! Thanks! However, I would like to know how to store the sauce to re-use. Should I drain out the scallions, ginger, etc. before putting the liquid in the fridge and ad new scallions, ginger, etc. the next time I cook with the sauce? How long can I continue to re-use the sauce after each chicken cooking? I am wondering if I could re-use the same sauce weekly. I have read other things about this recipe that say you can keep the sauce batch going for a very long time. Do you have any experience or suggestion for this? Thanks in advance!

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By: TIMOTIUS LEW

TIMOTIUS LEW — Fri, 15 Jul 2011 04:12:23 +0000

every Chinese cuisine,is very appetizing, love it!

By: Mark

Mark — Fri, 21 Jan 2011 16:35:34 +0000

I thought it suppose to have a sauce with it? Or is a different recipe? Looks delicious by the way I will give it a go! Thanks alot

By: JONSAI THOMAS

JONSAI THOMAS — Sat, 27 Nov 2010 07:27:47 +0000

excellent recipes.. just the ones i have been looking for…
and a wide range .. thank you …

By: EdP

EdP — Mon, 15 Nov 2010 21:05:22 +0000

Years ago, I worked with a girl from China who occasionally brought me some treats to snack on. Apparently her chicken was soy sauce chicken because it looked very much like yours and was delicious. She also brought me a soy sauce egg which was terrific. She got married and left … poor me.

But lucky me that I found your site because I’m going to try making both the chicken and the egg, although in this case, there’s no question that the chicken will come first.

A question – I’m pretty sure I can find all the ingredients locally, but in case I cannot find white pepper powder or rock sugar, can you suggest alternatives?

Thanks

By: Rasa Malaysia

Rasa Malaysia — Wed, 27 Oct 2010 17:50:46 +0000

Hi Poncit, thanks for your comment. I live in the US now and can’t get Malaysian soy sauce. I miss Malaysian soy sauce very much. Yes, they are not as salty and very light, which I love. The soy sauce I get now can be very salty and tastes chemical. :(

By: ponchit ponce enrile

ponchit ponce enrile — Wed, 27 Oct 2010 11:42:38 +0000

I am a restaurant owner here in the Philippines and specialize in Southeast Asian and Chinese cuisine (its a group of restaurants.

As a rule the darker the soy sauce the less salty it is
light soy seem to be saltier unless it is a low sodium variant
The dark and thick soy that we use comes from malaysia and not salty at all.

My humble observation.

By: Rasa Malaysia

Rasa Malaysia — Tue, 28 Sep 2010 01:07:43 +0000

Sorry but I am not too sure because I have never tried keeping it for so long.