Perfect Soy Sauce Chicken
MEDIUM 1.5 HOURS
• 1 chicken (about 4 pounds)
• 3 cups chicken marinade sauce
• 2 tbsp dark soy sauce
• 1.5 cups chicken stock
• 1 oz rock sugar
• 1 part light soy sauce
• 2 part dark sauce sauce
• 1.5 oz sugar
• 2 cups chicken stock
TIP
Volume of the soy sauce chicken sauce should cover ⅔ of the chicken, and not cover the chicken breast.
Chicken Marinade Sauce can be freezed for later use. The sauce can be used to cook soy sauce chicken 2-3 more times. Can add 1 tbsp of dark soy sauce to darken the sauce. Do not need to add more water as this will dilute the taste of the sauce.
1 Boil a pot of water. Put the chicken in the hot water, leave chicken in the pot of hot water for 30 seconds. Remove chicken from the pot and place it on a plate. Wait for 5 minutes, reboil water, then do this step again. Repeat this process 2 more times. Then put chicken in a bowl of ice water for 5 minutes. Take chicken out, dry it and leave for later use.
2 Mix 3 cups of chicken marinade sauce and 1.5 cups of chicken stock or water. (ratio = 1 part soy sauce chicken sauce to ½ part water)
3 Turn on high heat, add in 1 tbsp oil. Put chicken in the pot, add rock sugar, and coat chicken with sugar evenly. Pour Chicken Marinade Sauce mixture into the pot, bring to boil. Make sure chicken breast is on top. Cover the pot with a lid. Turn to very low heat and cook for 20 minutes.
4 Reboil the chicken sauce. Turn off heat. Turn chicken over with the breast part in the bottom. Cover the lid and cook for 20 minutes.
5 Take chicken out and put on a rack to cool down. Do not put chicken on a plate directly to avoid over cooking.
6 After 30 - 45 minutes when the chicken is completely cool down, brush chicken sauce on the whole chicken.
7 After 30 minutes, cut chicken into pieces. Ready to serve.