Sabtu, 10 Agustus 2019

Soya Sauce Chicken Si Yau Kai


A MICHELIN STAR WORTHY DISH

In 2016, Singapore’s Liao Fan Hong Kong Soya Sauce Chicken Rice & Noodle created a stir when it turned world’s first Michelin starred hawker. Often touted because the world’s most cost-effective Michelin starred meal, its signature Soya Sauce Chicken dish charges a mere $3.






But earlier than Liao Fan, there was Chew Kee – a 70 yr antique establishment nonetheless observed at Upper Cross Street. At one time, Chew Kee was probably one of the foremost noted soya sauce hen stall in Singapore, so customary that a number of copy-cat stalls later sprung up and sparked off a soya sauce hen war within the area.




SO WHAT IS SOYA SAUCE CHICKEN?


Top view of entire chopped soy sauce hen competent to serve, with chilli sauce, spring onions and noodles


Unlike Hainanese hen rice (the special noted hen dish in Singapore), Soya Sauce Chicken (or Si Yau Kai in Cantonese) is a Hong Kong variety hen dish that’s sluggish braised over low fire in an fragrant stew of spices and darkish soy sauce. It is often served with noodles or rice. Thanks to the sluggish braise, the hen stays moist and extremely tender, whereas the pores and epidermis is exceedingly delicate and flavourful.




HOW TO MAKE SOYA SAUCE CHICKEN


Here are all of the foods wanted for this dish


Flat lay of all of the foods wanted for Soy Sauce Chicken


Remove the hen innards and exfoliate the hen pores and epidermis with coarse salt. Rinse properly and pat dry, then rub within the marinade foods throughout and interior the cavity. Leave to marinate for 30 minutes.


Chicken being marinated with darkish soy sauce


Wash the spring onions. Remove the pores and epidermis from the ginger and slice it thinly. Then peel the shallots and garlic, then bruise a bit of with the blunt floor of your knife.


Lightly smashed shallots and garlic cloves


Add the glaze foods collectively to type a syrup for later use.


Scooping out a tablespoon filled with maltose


In a small, deep pot, warmth up 1 TBsp of oil over medium heat. Then add within the garlic, shallots, ginger, cinnamon stick, star anise and bay leaves and fry till aromatic.


Shallots, garlics, ginger, cinnamon, star anise and bay leaves being fried till fragrant


Next, add within the 1 litre of water, 1.5 cups of darkish soy sauce, spring onion and rock sugar, and convey to a boil over excessive heat.


Spring onions being additional to the braising sauce for soy sauce chicken


Once boiling, hang the hen by its neck, dunk it into the boiling mixture, then lift it again out. Repeat this dunking activity three times. Watch the video for a clearer demo!


Chicken being lifted out of the pot by maintaining the neck


Finally area the entire hen into the pot making certain 3/4 of hen is immersed within the soya sauce mixture. Cover the pot and prepare dinner the hen over low fire for about 20 minutes, turning it each 10 minutes.
Read Also:  Homestyle Chicken Curry


Using a chopstick to turn the soya sauce hen throughout the braising process


Turn the warmth as much as excessive for 10 minutes to total the cooking process. Remove from warmth and permit the hen to steep within the sauce for 15 minutes. Next, move to a plate and brush with maltose syrup adopted by Chinese rice wine.


Glazing the soya sauce hen with maltose syrup


Allow the hen to cool, then chop it up and serve with rice or noodles.


Soya sauce hen being chopped into pieces




MARKETING TIPS


    Fork out top rate darkish soy sauce. Dark soy sauce is the star of this dish, so don’t be afraid to fork out for a top rate brand. Today I swapped my ordinary Elephant model Cooking Caramel for the extra top rate Feng He Garden Dark Soy Sauce (double the rate but properly value the premium!)
    Use recent chicken, now not frozen, for this dish the position likely – it’s going to make a vast difference to the fashion and texture of the dish.


COOKING TIPS


    Use a tall pot that matches the width of the hen because it requires much less water to conceal the chicken. This way, the braising liquid will probably be extra concentrated, ensuing in a extra flavourful dish.
    Clean the hen by rubbing it with coarse salt to take away the yellow membrane at the hen skin. This enables to get rid of the odour and offers the pores and epidermis a smoother texture.
    Fold the hen wings backwards right into a ‘arm-lock’ earlier than cooking. This method you may take away the hen from the pot with a couple of chopsticks, with out breaking the skin. Watch how I do it within the video here.Lady maintaining up marinate hen with wings folded backwards
    Dunking the hen in hot water a couple of occasions enables to seal the juices properly into the hen because of quick expansion and contraction of the skin.
    Leave the hen head and neck intact as they supply a nice grip for simple dunking.
    Test doneness by inserting a chopstick by the hen thigh. If the juices run clear, the hen is cooked through.
    Recycle the gravy. Do now not discard the braising gravy. You can refrigerate it and recycle it a couple of occasions to braise hen wings or hen thighs for one other meal.


ADJUSTMENTS


    Substitute maltose with honey when you can’t or don’t desire to buy a entire tub.
    Use Chinese Rose Rice Wine rather of Chinese Rice Wine for a a bit of sweeter aroma
    Taste the darkish soy sauce first earlier than including it to the water. Some manufacturers might be fairly salty, so you’ll ought to modify the quantity of sauce additional accordingly.


Read Also:  Juicy Deep-Fried Shrimp Paste Chicken (Har Cheong Gai)
WATCH OUR VIDEO for how you may make this recipe!


Tried this recipe? Please fee our recipe or go away us a comment! You may add a snap of your creation!
Whole chopped soy sauce hen competent to serve, with chilli sauce, spring onions and noodles
Soya Sauce Chicken
Course: Main Course
Cuisine: Cantonese
Keyword: Soy Sauce Chicken, Braised Chicken, Cantonese Chicken Recipe
Prep Time: 20 minutes
Cook Time: 35 minutes
Resting Time: 15 minutes
Total Time: 55 minutes
Servings:
Calories: 315 kcal
Author: Bee Leng


If you’re keen on Hainanese hen rice, then you definitely MUST strive this both delicious and easy-to-prepare Cantonese braised soya sauce chicken. Only 20 minutes lively time to make!
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Ingredients


    1.4 kg Whole Chicken
    1 TBsp Oil
    a hundred g Rock Sugar
    1 Cinnamon Stick
    1-2 Star Anise
    2-3 Dried Bay Leaves
    5 cloves Shallots
    5 cloves Garlic
    2 bunches Spring Onions
    3-4 slices Ginger
    1.5 cups Dark Soy Sauce
    1 litre Water
    1 TBsp Chinese Rice Wine


Marinade for Chicken


    2 tsp Salt
    1 TBsp Dark Soy Sauce


Glaze


    2 TBsp Maltose
    1 TBsp Hot Water


Instructions
Preparation Method


    Remove the hen innards, then exfoliate the pores and epidermis and cavity with coarse salt. Rinse properly and pat dry. Leave the hen head intact.


    Rub the hen throughout with marinade foods and permit to marinate for 20-30 minutes.


    Remove the pores and epidermis from the ginger and slice it thinly.


    Remove the pores and epidermis from the shallots and garlic, then bruise a bit of with the blunt floor of your knife.


    Add the glaze foods collectively to type a syrup for later use.


    Wash the spring onions and set aside.


Cooking Method


    In a deep medium-sized pot, warmth up 1 TBsp of oil over medium heat. Then add within the garlic, shallots, ginger, cinnamon stick, star anise and bay leaves and fry till aromatic.


    Next, add within the 1 litre of water, 1.5 cups of darkish soy sauce, spring onion and rock sugar, and convey to a boil over excessive heat.


    Once boiling, hang the hen by its neck and decrease it into the sauce, then lift it again out. Repeat this activity three times.


    Finally area the entire hen into the pot making certain 3/4 of hen is immersed within the soya sauce mixture. Cover the pot and prepare dinner the hen over low fire for about 20 minutes, turning it each 10 minutes.


    Turn the warmth as much as excessive fire for 10 minutes to total the cooking process. Check if the hen is cooked by (see tips), then turn off the fireplace and permit the hen to steep within the sauce for 15 minutes.


    Transfer the hen to a plate and brush all of it over with maltose syrup. Then brush it over with Chinese rice wine or Rose Rice Wine.


    Once the hen is cool, chop it into items and serve with rice or noodles.


Recipe Video
Top Tips




MARKETING TIPS


    Fork out top rate darkish soy sauce. Dark soy sauce is the star of this dish, so do now not be afraid to fork out for a top rate brand. I used Feng He Garden Dark Soy Sauce (double the rate but properly value the premium!)
    Use recent chicken, now not frozen, for this dish the position likely – it’s going to make a vast difference to the fashion and texture of the dish.


COOKING TIPS


    Use a tall pot that matches the width of the hen because it requires much less water to conceal the chicken, making the braising liquid extra concentrated.
    Rub the hen throughout and within the cavity with coarse salt. This removes grime and the yellow membrane at the hen skin, minimise the hen odour and making the pores and epidermis very smooth.
    Twist the hen wings right into a ‘arm-lock’ earlier than cooking, so that you may lift the hen out of the pot with chopsticks with out breaking the skin.
    Dunk the hen within the boiling water a couple of occasions to seal the juices into the hen because the pores and epidermis is going by quick expansion and contraction.
    Retain the hen head and neck as a deal with for simple dunking.
    Test doneness by inserting a fork or chopstick by the hen thigh to the bone. If the juices run clear, the hen is cooked.
    Recycle the gravy. You can refrigerate it and recycle it a couple of occasions to braise hen wings or hen thighs for one other meal.


ADJUSTMENTS


    Substitute maltose with honey when you prefer
    Use Chinese Rose Rice Wine rather of Chinese Rice Wine for a a bit of sweeter aroma
    Taste the darkish soy sauce first when you’re utilizing a special brand, so that you may make the imperative adjustments. Sodium content material can differ much throughout brands, and in general, Chinese sauces have a tendency to turn into extra salty the longer they had been kept.