My Recipes
Soya Sauce Chicken Glazed With Sesame Oil
Even though this is a common dish, most of the soya sauce chicken that are sold outside are quite bland and tasteless.
That is why I prefer the home cooked version of this dish.
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Clement Chong , Junior chef at home
Ingredients
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1.3-1.5kg whole chicken
1 litre water
3 bottles light soya sauce (623ml per bottle)
15-30 pcs peppercorns, bashed
3 pcs dried grass fruit
2 pcs cinnamon sticks, snapped into half
50g ginger, lightly bashed
20g liquorice
4 pcs star anise
1kg rock sugar, or to taste
2-4 tbsp chinese wine (Rose Wine, Hua Tiao brand)
6 stalks spring onions
Sesame oil for glazing (Chee Seng brand)
Methods
- Add all ingredients, except the chicken and scallions, into a pot.
- Bring the mixture to boil.
- Add the spring onions, followed by the chicken.
- Turn chicken every 5 minutes for the next 20 minutes at medium heat.
- Remove chicken from the pot.
- Let the chicken cool.
- Glaze sesame oil on the chicken skin as taste enhancer and to maintain shine on the chicken.
- Cut the chicken into desired size and serve.
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