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.
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!
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