SOY SAUCE CHICKEN
By Simbooker on the 30th of March 2014
Filed & Tagged: chicken, chinese & chinese american, asian, soy sauce, recipes, index
Soy Sauce chicken is the first recipe that I developed from scratch on my own. I would say, that it's the first dish I really learned how to cook independently. I was at home one day, many years ago, and I was famished. I found some chicken in the fridge, a bottle of soy sauce, and some garlic and onions, and a bottle of salt. That's all the ingredients you need to make this inexpensive but extremely delicious dish.
Soy Sauce chicken is the first recipe that I developed from scratch on my own. I would say, that it's the first dish I really learned how to cook independently. I was at home one day, many years ago, and I was famished. I found some chicken in the fridge, a bottle of soy sauce, and some garlic and onions, and a bottle of salt. That's all the ingredients you need to make this inexpensive but extremely delicious dish.
My Soy Sauce chicken contains minimal ingredients, cooked down in Soy Sauce. This dish is served with white rice or special fried rice. If you read my website, you should know that Soy Sauce is an essential ingredient in my cooking. It doesn't matter what nationality of cuisine I'm making, soy sauce is a fundamental ingredient in my meat dishes. I basically don't cook without soy sauce.
SOY SAUCE THE RECIPE
Marinade Ingredients
4 Large Chicken Legs, 2/3rds of a Cup of Amoy Soy Sauce: Light or Dark,1 tsp of Salt,1 whole garlic bulb peeled and minced
Optional Ingredient
1/3 Cup of Red Wine or Sherry-gives the chicken a richer taste
Measure the Soy Sauce into a measuring jug and add the salt. Stir vigorously until the salt is dissolved and pour it over the chicken. Mix the soy sauce well into the chicken. And add the garlic and mix in. Marinate overnight in an air tight container.
4 Large Chicken Legs, 2/3rds of a Cup of Amoy Soy Sauce: Light or Dark,1 tsp of Salt,1 whole garlic bulb peeled and minced
Optional Ingredient
1/3 Cup of Red Wine or Sherry-gives the chicken a richer taste
Measure the Soy Sauce into a measuring jug and add the salt. Stir vigorously until the salt is dissolved and pour it over the chicken. Mix the soy sauce well into the chicken. And add the garlic and mix in. Marinate overnight in an air tight container.
"When the Chicken is cooked Brush the
Chicken with the reserved Soy Sauce Gravy."
Cooking Directions
Add 1/2 a cup of water to a pan, and 2 teaspoons of cooking oil. Then add 1/4 cup of Soy Sauce. Turn the pan onto low heat and add the chicken, skin side up. You will have reserved Soy Sauce from the marinade. Pour it into the pan, if you're adding red wine do it now also. Peel and dice up half a yellow onion, and also make sure to set aside the garlic used to marinate the chicken.
Sprinkle half a teaspoon of salt as evenly as possible over the chicken legs. Cover and steam for fifteen minutes, then add the onions, and the garlic you used to marinate the chicken, cover and steam for another fifteen minutes. Then turn skin side down, sprinkle another half a teaspoon of salt evenly over the chicken, and steam for another half an hour, or until the chicken is cooked through; nice and golden brown. Let the chicken rest for at least half an hour before serving.
Add 1/2 a cup of water to a pan, and 2 teaspoons of cooking oil. Then add 1/4 cup of Soy Sauce. Turn the pan onto low heat and add the chicken, skin side up. You will have reserved Soy Sauce from the marinade. Pour it into the pan, if you're adding red wine do it now also. Peel and dice up half a yellow onion, and also make sure to set aside the garlic used to marinate the chicken.
Sprinkle half a teaspoon of salt as evenly as possible over the chicken legs. Cover and steam for fifteen minutes, then add the onions, and the garlic you used to marinate the chicken, cover and steam for another fifteen minutes. Then turn skin side down, sprinkle another half a teaspoon of salt evenly over the chicken, and steam for another half an hour, or until the chicken is cooked through; nice and golden brown. Let the chicken rest for at least half an hour before serving.