Ingredient and Portion
Soya Sauce Chicken ("Si Yau Kai")
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Ingredients:
3 large size fresh country chicken
Ingredients to be mixed in a large bowl:
1 bowl of premium light soya sauce
Half bowl of premium dark soya sauce
Quarter bowl of brown raw sugar (can add slightly more if you prefer sweeter)
Dash of grounded white pepper
Cut into half lengths 3-4 stalks of spring onions
3 inches slight pounded old ginger with skin intact
15 cloves of peeled garlic
3 cloves of Star Anise Seed
2 Cinnamon Sticks
4 bowls of cold water
3 to 4 dried Tangerine peels
3 Liquorice Sticks (Ganchao)
3 large size fresh country chicken
Ingredients to be mixed in a large bowl:
1 bowl of premium light soya sauce
Half bowl of premium dark soya sauce
Quarter bowl of brown raw sugar (can add slightly more if you prefer sweeter)
Dash of grounded white pepper
Cut into half lengths 3-4 stalks of spring onions
3 inches slight pounded old ginger with skin intact
15 cloves of peeled garlic
3 cloves of Star Anise Seed
2 Cinnamon Sticks
4 bowls of cold water
3 to 4 dried Tangerine peels
3 Liquorice Sticks (Ganchao)
Method
1. Heat up a non stick pot.
2. Add some oil and include all the aromatic ingredients including the garlic cloves and fry for about 2 minutes until fragrant.
3. Add sauces including the 4 bowls of cold water and allow to simmer under medium fire for about 15 to 20 minutes to develop the flavours.
4. Once the sauce is done, add the chicken drumsticks into the pot.
5. Make sure the chicken drums are floating in the pot.
6. The sauces must cover the chicken meat at all times.
7. You may need to add very small amount of water to allow sufficient coverage of the chicken.
8. Over low fire simmer for about half an hour until the chicken drums are fully cooked.
9. When done, turn off the fire.
2. Add some oil and include all the aromatic ingredients including the garlic cloves and fry for about 2 minutes until fragrant.
3. Add sauces including the 4 bowls of cold water and allow to simmer under medium fire for about 15 to 20 minutes to develop the flavours.
4. Once the sauce is done, add the chicken drumsticks into the pot.
5. Make sure the chicken drums are floating in the pot.
6. The sauces must cover the chicken meat at all times.
7. You may need to add very small amount of water to allow sufficient coverage of the chicken.
8. Over low fire simmer for about half an hour until the chicken drums are fully cooked.
9. When done, turn off the fire.
Tips
The chicken skin will break if there is not enough sauce to simmer. Remember not to turn the chicken drums at all.
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