Tuesday, April 28, 2009

Soy Sauce Chicken

I just tried a new recipe ( Didn't realize that this chicken is the same chicken is sold at CAM ). Lol.

Soy Sauce Chicken is similar with Ayam Kecap ala Indo,but it has different flavor ( ssstttt.... the rice cooking wine )

MeiLee likes it. Ronnie ate 3 drumsticks,and I ate 2 . :D

The chicken is so tender juicy and the meat coming easily off the bone.Even the skin is so tender.


Chicken ( whole chicken or any drumsticks,wings,breasts ). I used drumsticks.

1 cup light soy sauce
1 cup dark soy sauce
1/2 cup Chinese rice wine or dry sherry
1/2 cup brown sugar or 1/3 cup Chinese rock sugar
1/4 teaspoon fennel seeds
3 whole star anise
1 teaspoon Szechuan peppercorn, or reg.peppercorn
1 thick slice fresh ginger, smashed ( I skipped this, cos I am out of ginger )
1 cinnamon stick ( I used powdered one )
4 cups water

1. Rinse the chicken under cold water and pat dry with paper towels.

2. In a pot large enough to hold the chicken (I use an 8-quart pot) combine the sauce ingredients. Bring to a boil.

3. Add the chicken, breast side down. Reduce the heat to a gentle simmer, cover and cook the chicken for 45 minutes, turning over once or twice and making sure it cooks for an even amount of time on both sides. Baste the chicken for a minute or more each time you turn it over.

4. After 45 minutes, turn off the heat and the let chicken sit, covered, until the internal temperature in the thickest part of the breast reaches 170 degrees Fahrenheit (about 77 degrees Celsius).

5. Remove the chicken from the pot, cool and cut into bite-sized pieces. Serves 6 - 8 (or 1/2 chicken will serve 4).

6. If you like, reheat up to 1 cup of the sauce to serve over the chicken. Reserve the sauce to use again: bring to a boil, cool, and store in a plastic container in the freezer.