This recipe has been tested many times by myself. I am pretty sure it will provide you the best soy sauce chicken with this perfect golden color. With my special poaching method, the chicken will come out tender and moist. It is a must try recipe.
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Ingredients
- 1.6 kg whole chicken (head and legs removed)
Or use 2-6 chicken quarter legs or 4-10 whole chicken wings. Detail instruction is written below
Side ingredients (for 1.5L sauce mixture)
- 3 pcs green onion (sectioned)
- 3 pcs slices of ginger
- 3 pcs garlic
- 1 tbsp Chinese rose cooking wine
Sauce mixture (check the note below for instruction)
- 80 g rock sugar (Adjust according to your taste)
- 1.5 L water
- 1 tbsp chicken powder
- 450 ml light soy sauce (fig1)
- 150 ml dark soy sauce (fig2)
- 150 ml Indonesian sweet soy sauce(kecap manis) (fig3)
Or use dark soy sauce with mushroom flavor to replace the dark soy sauce and Indonesian sweet soy sauce. Or replace the Indonesian sweet soy sauce with clay pot rice soy sauce
Instructions
Make the soy sauce marinade
- Put the sauce mixture into the pot. Bring it boil. Cook until the sugar is dissolved. Do the taste test and adjust the taste. Put them aside
Cook the chicken
- Add the side ingredients in a pot. Add in the sauce mixture (see instruction to determine the right amount). Bring it to boil over high heat
- Put the chicken into the boiling sauce mixture. Cook slightly both side for 10 seconds
- Put the chicken down in the pot (chicken back side down). Turn to low heat. Cover and simmer for 15 mins. Turn off the heat. Let it sit for another 15 mins
- * if the chicken is over 1.8KG, you will need to add extra 5 min cooking time. If it is less than 1.2KG, then reduce the cooking time by 5 mins
- Take the chicken out. Bring the sauce mixture to boil again over high heat.
- Turn off the heat. Add in extra 100 sauce mixture. Put the chicken in (Breast side down). Cover the pot with a lid. Let the chicken sit for 20 mins
- Take the chicken and cool down for 30 mins. Then every 15 mins, brush evenly the sauce mixture. Cut the chicken into pieces and enjoy
For Chicken quarter legs
- Put the chicken legs into the boiling sauce mixture. Turn to low heat. Cover and simmer for 15 mins. Turn off the heat. Let it sit for another 15 mins
For Chicken wings
- Put the chicken wings into the boiling sauce mixture. Turn to low heat. Cover and simmer for 10 mins. Turn off the heat. Let it sit for another 15 mins
Notes
Ingredients - Click to enlarge the image
Measuring the right amount of sauce mixture
Put the chicken in the pot and add water to cover only half of the chicken. This will be the exact amount of sauce mixture you will need. Any extra sauce mixture can be saved for later.
Other tips
1 To get this golden rich color, you must use the right type of dark soy sauce. Like dark soy sauce with mushroom flavor as it contains higher caramel color
2 If the chicken has thin layer of protective coating, you must remove it before cook
3 If there is not protective coating but the chicken still cannot get the color evenly, you can try to marinade the chicken with dark soy sauce for 3 hour before cooking it.
4 My poaching chicken method only use the liquid to cook half of the chicken. Please refer more detail from the video above
Measuring the right amount of sauce mixture
Put the chicken in the pot and add water to cover only half of the chicken. This will be the exact amount of sauce mixture you will need. Any extra sauce mixture can be saved for later.
Other tips
1 To get this golden rich color, you must use the right type of dark soy sauce. Like dark soy sauce with mushroom flavor as it contains higher caramel color
2 If the chicken has thin layer of protective coating, you must remove it before cook
3 If there is not protective coating but the chicken still cannot get the color evenly, you can try to marinade the chicken with dark soy sauce for 3 hour before cooking it.
4 My poaching chicken method only use the liquid to cook half of the chicken. Please refer more detail from the video above