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Cantonese Soy Sauce Chicken ( See Yao Gai ) ( 酱油鸡 )
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If roast chicken is your favorite chicken dish, it’s probably because you never had the opportunity to taste this marvel of Chinese cuisine. Even if you did taste it, you most likely thought that this is way too complicated and difficult to prepare at home.
Well, here comes ChefsOpinion to the rescue 🙂
I am happy to give you all the info you’ll need to prepare this wonderful, actually simple to prepare, flavor-bomb at home.
Once you see the easy step by step instructions and how few ingredients are required, you will surely ask yourself why you’ve never tried your hands at this before. Enjoy ! 🙂
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Bon Appétit ! Life is Good !
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Click here for more Chicken on ChefsOpinion
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Cantonese Soy Sauce Chicken ( See Yao Gai ) ( 酱油鸡 )
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Cantonese Soy Sauce Chicken ( See Yao Gai ) ( 酱油鸡 )
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Cantonese Soy Sauce Chicken ( See Yao Gai ) ( 酱油鸡 )
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Cantonese Soy Sauce Chicken ( See Yao Gai ) ( 酱油鸡 )
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note the juiciness of the chicken breast ……..
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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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- choose a pot into which a whole fresh never frozen chicken fit’s snuggly (breast side down)
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- add fresh ginger slices, dried chilies, star anise and chopped garlic cloves
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- fill the pot with a mixture of 2 tblsp brown sugar, 3/4 soy sauce and 1/4 water
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- cover the pot, bring to a boil, reduce heat at once, simmer very slowly for 25 minutes
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- uncover the pot……
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- carefully turn the chicken breast side up
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- cover, continue to simmer very slowly for another 25 minutes, remove from heat, let cool to room temperature
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- remove the chicken carefully from the liquid
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- baste the chicken repeatedly until the skin takes on a deep mahogany color
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- reduce the remaining sauce to 1 1/2 cups, check/adjust seasoning, strain
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- Cantonese Soy Sauce Chicken ( See Yao Gai ) ( 酱油鸡 )
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- cut the chicken into 16 pieces (see pictures)
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- Cantonese Soy Sauce Chicken ( See Yao Gai ) ( 酱油鸡 )
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- Cantonese Soy Sauce Chicken ( See Yao Gai ) ( 酱油鸡 )
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- Cantonese Soy Sauce Chicken ( See Yao Gai ) ( 酱油鸡 )
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- Cantonese Soy Sauce Chicken ( See Yao Gai ) ( 酱油鸡 )
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- Cantonese Soy Sauce Chicken ( See Yao Gai ) ( 酱油鸡 )
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- Cantonese Soy Sauce Chicken ( See Yao Gai ) ( 酱油鸡 )
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- Cantonese Soy Sauce Chicken ( See Yao Gai ) ( 酱油鸡 )
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- please note the juiciness of the chicken breast ……..
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Here is what I did the next day with the leftover chicken and sauce :
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Leftover Soy Chicken
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- shred the leftover chicken coarsely, simmer in 1 cup of the leftover sauce for one minute
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- add (4 0z raw) cooked pasta of your choice, add 1 tblsp chopped cilantro, mix well
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- Leftover Soy Chicken
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- Leftover Soy Chicken
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ChefsOpinion 
I love this dish … although I have to leave out the star anise.
LikeLiked by 1 person
John,
anise seeds will also do 🙂
Cheers !
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This looks great! I had never heard of this dish not had it in a restaurant. I think the hardest part will be to find a pot of the right size, to avoid having to use a crazy amount of soy sauce. I think I’ll try this sous-vide so much less soy is needed 🙂
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Hi Stefan,
I don’t believe preparing this dish sous-vide will produce the same excellent result 🙂
However, use a lot of soy sauce, and use the resulting stock as the base for a Chinese mother sauce, it will be the start of a great sauce that can be with you for years.
Cheers !
LikeLiked by 1 person