Friday, January 22, 2010

Soy Sauce Chicken

Here is one of my favorite recipes. It comes from a former boss, H. Shek. It's pretty bomb-proof and just like you would get from the Chinese bbq places. I am going to try it with a pasture-raised organic duck from Sea Breeze Farm. I suspect I'll need more than 1 bottle of soy sauce.

Soy Chicken
a recipe from Henry Shek.


Chinese thick soy sauce and water equivalent to soy to just cover chicken (approx. 1 bottle)

1-3 whole star anise

Honey or molasses or maple syrup or sugar to taste

Whole chicken, 3lbs, rinsed and patted dry (remove extra parts bag)

Combine all to taste, except bird, in a deep narrow pot. Taste should be strong. Let soy come to boil, reduce heat. Do not let boil again. Add chicken, simmer 40-45 mins.Do not overcook. If Soy doesn’t cover chicken, roll every 20 or so minutes.

Chop, serve warm or room temp w/bit of warm sauce on top. Garnish with cilantro.

Optional make sauce from a mixture of oil, salt, ginger, green onion

To Store Sauce:

After cooking chicken. Bring soy to high boil once, then remove from heat. Strain into wide mouth jars, refrigerate, remove congealed fat, cover tightly.

Reuse sauce for more chicken, or duck as sauce in stirfry or ramen. If cook fish do not reuse.

1 comment:

  1. I am so happy you are posting recipes!
    thank you!