Soya Sauce Chicken (Si Yau Kai)

Soy Sauce Chicken

I remember one of my favourite shops selling soya sauce chicken. It’s none other than Chew Kee at Upper Cross Street. Chicken is my most preferred meat (hehe… think for those who know me, I need not even mention it.) and eating this soya sauce chicken made me feel less sinful than chomping on fried chicken (#^^#)  However, I have less opportunities to go to Chinatown area anymore and to satisfy my craving, I know I should embark on my quest for THE recipe!

Have tried a few recipes and glad to find the one that I think tastes the best! Though the recipe calls for slightly more ingredients, but I totally think that it is worth the efforts! Anyway with the extra tangerine peels or liquorice sticks, you can always whip up this dish again (and again, and again!).

Soy Sauce Chicken 3

I have gotten the recipe from flofoodventure and will definitely be visiting her blog more for other recipes. I’m sure all her recipes would be as great as this soya sauce chicken.

{RECIPE}

Largely adapted from: https://flofoodventure.wordpress.com/2013/09/19/soy-sauce-chicken-si-yau-kai/

Ingredient & Method:

3 large chicken drumsticks

– wash and pat dry. leave aside.

1 rice bowl of light soy sauce
half rice bowl of dark soy sauce
2 tablespoons of coarse sugar
dash of grounded white pepper

– mix the above sauces, sugar and pepper in a large bowl.

4 bowls of cold water
3-4 stalks of spring onions (cut into half lengths)
3-inch old ginger, skin intact, slightly pounded
15 cloves of peeled garlic (whole)
3 cloves of star anise seeds
2 cinnamon sticks
3-4 pieces of dried tangerine peels
3 liquorice sticks (gan chao)

Soy Sauce Chicken 4

 

 

 

 

 

 

 

1) Heat up your pot. Add some oil and fry the garlic, spring onions, ginger, star anise seeds, cinnamon sticks, tangerine peels and liquorice sticks for about 2 minutes till fragrant.

2) Add in the cold water and the bowl of sauces. Simmer over medium fire for about 15-20 minutes to develop the flavor.

3) Once the sauce is done, add the drumsticks into the pot carefully. Make sure that the sauce is able to cover the drumsticks at all time. Add a bit of water if the sauce is insufficient to cover. If there is insufficient sauce to cover, the skin of the chicken might “break and tear”. DO NOT TURN the chicken at all. Allow to simmer over low fire for about 30min or until the chicken drumsticks are fully cooked.

4) When done, turn off the fire. Carefully dish out the chicken and serve! You may serve with rice or noodles (^^)

Would love to try this recipe again, doing a whole chicken (^-^) However, must go sharpen my chopper first. It’s getting blunt. Oh …. how random I am. Hehehe… the effect of a traumatized mummy during school holidays! Oh wait! Worry not the linkage of the chopper, school hols and my kids! Hahahaha ……

Soy Sauce Chicken 2

 

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