Soy Sauce Chicken

Since young, I’m a sucker for chicken. Apart from Hainanese Chicken, Soy Sauce Chicken was introduced to me when I was slightly older. When I see that glistering brown skin of the chicken, I just fell in love with it. Similarly to Chicken Rice, the tender, juice meat of the chicken never fails amaze me!

Having always to search around for a perfect recipe is always challenging, half the time I get recipes that has too complex ingredient, or its a recipe set out for failure. So I’ve always been skeptical. When someone shared this on Facebook, along with the photo of her dish, I’m totally sold!

True enough, this recipe is a keeper! Look at that glistering shine on the chicken skin! It just simply lures in you…

Soy Sauce Chicken (Source: Singapore Homecooks on Facebook)


4-6 chicken legs

For Sauce:
1 cup of light soya sauce
3 tbsp of dark soy sauce
4 cups water
8 cloves of garlic, skin on
4 slices of ginger
8 dry rose bud (I replace this with 1 tsp of rose water)
1 tbsp of rock sugar

1. Combine the ingredients for the sauce into a pot and bring it to a boil for 10 mins.

2. After the sauce is ready, add chicken and continue to cook at a low fire for 30 min. Ensure that the chicken is fully submerged in sauce during cooking.

3. Remove chicken and cool a bit before chopping into pieces for serving.

4. Transfer some of the remaining sauce into sauce pan, thicken with potato starch or corn starch, and drizzle the thickened sauce over the chicken.

5. For the remaining sauce, you can add tau kwa and hard boiled egg and braise them as additional sides.



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