Soy Sauce Chicken
also called see yao gai · si yau gai · 豉油雞 · soya chicken · soy sauce chicken · lou sui gai
- Dim Sum Counter
- One Pot
- The Bowl Shop
- serves 4
- recipe says 1 hr 45 min
- Stews & Braises
Also written for Slow Cooker (4 to wash).
Three ways to read this recipe
The table
| 8 cups(1.9 L)water | simmer the lou sui 20 min | poach 35 min at a shiver, turning twice | rest in the pot 20 min, brush with sesame oil, chop |
| 1 1/2 cups(360 mL)light soy sauce | |||
| 1/2 cup(120 mL)dark soy sauce | |||
| 1/2 cup(120 mL)Shaoxing wine | |||
| 4 oz(115 g)rock sugar | |||
| 3 podsstar anise | |||
| 1 stickcassia bark | |||
| 1 piecedried tangerine peel | |||
| 6 slices(coin-sized)fresh ginger | |||
| 3(knotted)scallions | |||
| 3 1/2 lb(1.6 kg; rinsed and dried)whole chicken | |||
| 2 tsptoasted sesame oil | |||
| Strain the lou sui and keep it. Chill it lift the fat off and boil it up every few days topping up soy and sugar | |||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.13 things to get out.
Pans and tools
1simmer the lou sui 20 min
2poach 35 min at a shiver, turning twice
goes in with what step 1 made
3rest in the pot 20 min, brush with sesame oil, chop
goes in with what step 2 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- 1 hr 15 min
- Needs you
- none of itthe rest you can walk away from
- If you get it wrong
- Narrow — thirty-five minutes at a shiver and never a boil, or the skin splits and the breast dries while the thighs come up
- What you'll wash
- Three things — the stockpot, a sieve to strain the lou sui, a jar to keep it in
- Does it keep
- 3 days — meant to be eaten cool, so it loses almost nothing; keep the master sauce in its own jar
simmer the lou sui 20 min
20 minwalk awayfrom the start
poach 35 min at a shiver, turning twice
35 minwalk away20 min in
rest in the pot 20 min, brush with sesame oil, chop
20 minwalk away55 min in
- you can walk away
You'll need stockpot
See how it is written
>> title: Soy Sauce Chicken
>> category: Stews & Braises
>> tags: chicken, chinese, soy sauce, poached, whole bird
>> counters: Dim Sum Counter, One Pot, The Bowl Shop
>> aka: see yao gai, si yau gai, 豉油雞, soya chicken, soy sauce chicken, lou sui gai
>> servings: 4
>> time: 1 hr 45 min
>> slack: narrow — thirty-five minutes at a shiver and never a boil, or the skin splits and the breast dries while the thighs come up
>> washing-up: the stockpot, a sieve to strain the lou sui, a jar to keep it in
>> keeps: 3 days — meant to be eaten cool, so it loses almost nothing; keep the master sauce in its own jar
>> step: simmer the lou sui 20 min
Simmer @water{8%cups}(1.9 L) with @light soy sauce{1 1/2%cups}(360 mL), @dark soy sauce{1/2%cup}(120 mL), @Shaoxing wine{1/2%cup}(120 mL), @rock sugar{4%oz}(115 g), @star anise{3%pods}, @cassia bark{1%stick}, @dried tangerine peel{1%piece}, @fresh ginger{6%slices}(coin-sized) and @scallions{3}(knotted) in a #stockpot{} for ~simmer{20%min}, until the sugar has gone and the spices have opened.
>> step: poach 35 min at a shiver, turning twice
Poach @whole chicken{3 1/2%lb}(1.6 kg; rinsed and dried) breast-down in @&(~1)master stock{} for ~poach{35%min}, the surface never past a shiver, turning it twice.
>> step: rest in the pot 20 min, brush with sesame oil, chop
Rest @&(~1)chicken{} in the pot off the heat for ~rest{20%min}, lift it out to drain, brush it with @toasted sesame oil{2%tsp}, and chop it through the bone into pieces to serve.
Strain the lou sui and keep it. Chill it lift the fat off and boil it up every few days topping up soy and sugar.