Soy Sauce Chicken
This dish is often eaten in Singapore’s hawker centers (cooked food centers). It is chicken served as a topping for Chinese noodles or rice. Be sure to keep the chicken thoroughly covered in savory cooking liquid.
- Nutrition facts are for one serving.
- Time to turn off the heat and soak in flavor is not included in the cooking time.
- Nutritional values do not include soy sauce and sambal oelek added by preference.
- Nutritional values were calculated for 3 servings.
- Uses about half of the cooking liquid.
Ingredients(Servings: 2 to 3)
- ※1Feel free to substitute chicken thighs with chicken breasts. Doing so will result in milder flavor.
- ※2Feel free to replace egg noodles with Chinese noodles.
- ※3Sambal oelek is a spicy sauce made from chili peppers, garlic and vinegar.
Directions
- Heat the cooking oil in a pot on high, saute the ginger and garlic until fragrant, then add in the green onions. Cook for a further minute or so until slightly browned.
- Add the cinnamon stick, star anise, soy sauce, Shaoxing rice wine, brown sugar and water to (1), then bring to a simmer. Add in the chicken, cover with a drop lid and simmer over low heat for 15 minutes to cook through. Turn the heat off, allow to rest for 30 minutes still covered with the drop lid to soak in the flavor.
- Take out the chicken and cut into easy-to-eat slices. Remove spices from the cooking liquid, and after tasting, add soy sauce (extra) to adjust the flavor if necessary.
- Pour one ladle of the cooking liquid (3) onto a dish, place noodles boiled as per package instructions inside, top with (3) and garnish with boiled leafy vegetables. Drizzle on the sesame oil and serve with a side of sambal oelek as desired.
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Cooking Basics
Peel the thin skin, then cut into half vertically. Place the cut side down to prevent the garlic from moving around during cutting. Place a flat object on top and press down to crush. The flatside of a knifeblade can also be used, however a wooden spatula is safer as it is less likely to slip during crushing.
- Recipe Yurico Aoki
- Styling Yuki Murakami
- Photo Akira Maeda
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