Just started dinner and though hmmm this family favorite may be what someone else would like to try. What better spot than a BYC members kitchen
My DH grew up eating this and it has also become our boy's favorite chicken dish. I swear you can't grow big enough chickens to feed 3 big guys and have left overs too. When the boys moved out as grown men it's what they called home for with a "hey, how to I make Soy Chicken?" One boy even took pictures of his first attempt.
Soy Chicken
1 whole chicken - do not cut up
family likes the giblets too so I wash and put back in the cavity w/neck
20 ounces of soy sauce (light or regular)
1 cup sugar
2/3 cup water
1/4 cup pale dry sherry
3 whole star anise
1 tsp szechaun or black peppercorns
1 tsp sesame oil
Scallion shredded to garnish ( I never bother
)
Place soy saunce, water, sherry, sugar, star ainse, peppercorns and sesame oil in larg pan and bring to boil, stirring. Place chicken breast side down. Reduce the heat, cover and simmer for 15 min. Turn the chicken over and cook for 15 more min and then turn back onto the breast for final 15 min. Remove from heat, allow to cool in the cooking juices. Drain and cut into pices for serving over rice. Note: cooking liquid can be stored as the stock is good for future use.
Left overs make excelllent rice bowls for lunch the next day ( if there is any ) Leaving the bird whole recudes the sodium flavor, cut up meat will soak up too much. We spoon the sauce over the meat and rice. The spices are not normally found at a regular grocery store. Look for your local asian market. These spices usually come packaged in large bags and are very cheap.
Soy Chicken
1 whole chicken - do not cut up
family likes the giblets too so I wash and put back in the cavity w/neck
20 ounces of soy sauce (light or regular)
1 cup sugar
2/3 cup water
1/4 cup pale dry sherry
3 whole star anise
1 tsp szechaun or black peppercorns
1 tsp sesame oil
Scallion shredded to garnish ( I never bother
Place soy saunce, water, sherry, sugar, star ainse, peppercorns and sesame oil in larg pan and bring to boil, stirring. Place chicken breast side down. Reduce the heat, cover and simmer for 15 min. Turn the chicken over and cook for 15 more min and then turn back onto the breast for final 15 min. Remove from heat, allow to cool in the cooking juices. Drain and cut into pices for serving over rice. Note: cooking liquid can be stored as the stock is good for future use.
Left overs make excelllent rice bowls for lunch the next day ( if there is any ) Leaving the bird whole recudes the sodium flavor, cut up meat will soak up too much. We spoon the sauce over the meat and rice. The spices are not normally found at a regular grocery store. Look for your local asian market. These spices usually come packaged in large bags and are very cheap.
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