SOYA SAUCE CHICKEN
A MICHELIN STAR WORTHY DISH
In 2016, Singapore’s Liao Fan Hong Kong Soya Sauce Chicken Rice & Noodle created a stir when it grew to become world’s first Michelin starred hawker. Often touted because the world’s least expensive Michelin starred meal, its signature Soya Sauce Chicken dish fees a mere $3.
But earlier than Liao Fan, there was Chew Kee – a 70 yr vintage establishment nonetheless observed at Upper Cross Street. At one time, Chew Kee was probably essentially the foremost noted soya sauce bird stall in Singapore, so familiar that a few copy-cat stalls later sprung up and sparked off a soya sauce bird war within the area.
SO WHAT IS SOYA SAUCE CHICKEN?
Unlike Hainanese bird rice (the different noted bird dish in Singapore), Soya Sauce Chicken (or Si Yau Kai in Cantonese) is a Hong Kong variety bird dish that's sluggish braised over low fire in an fragrant stew of spices and darkish soy sauce. It is usually served with noodles or rice. Thanks to the sluggish braise, the bird stays moist and extremely tender, whereas the pores and pores and dermis is pretty gentle and flavourful.
SOYA SAUCE CHICKEN (豉油鸡)
INGREDIENTS:
1.4 kg Whole Chicken
1 TBsp Oil
100 g Rock Sugar
1 Cinnamon Stick
1-2 Star Anise
2-3 Dried Bay Leaves
5 cloves Shallots
5 cloves Garlic
2 bunches Spring Onions
3-4 slices Ginger
1.5 cups Dark Soy Sauce
1 litre Water
1 TBsp Chinese Rice Wine
MARINADE FOR CHICKEN
2 tsp Salt
1 TBsp Dark Soy Sauce
GLAZE
2 TBsp Maltose
1 TBsp Hot Water
INSTRUCTIONS:
PREPARATION METHOD
Remove the bird innards, then exfoliate the pores and dermis and cavity with coarse salt. Rinse nicely and pat dry. Leave the bird head intact.
Rub the bird throughout with marinade foods and enable to marinate for 20-30 minutes.
Remove the pores and dermis from the ginger and slice it thinly.
Remove the pores and dermis from the shallots and garlic, then bruise quite with the blunt floor of your knife.
Add the glaze foods collectively to type a syrup for later use.
Wash the spring onions and set aside.
COOKING METHOD
In a deep medium-sized pot, warmth up 1 TBsp of oil over medium heat. Then upload within the garlic, shallots, ginger, cinnamon stick, star anise and bay leaves and fry till aromatic.
Next, upload within the 1 litre of water, 1.5 cups of darkish soy sauce, spring onion and rock sugar, and convey to a boil over excessive heat.
Once boiling, dangle the bird by its neck and decrease it into the sauce, then lift it again out. Repeat this task three times.
Finally location the entire bird into the pot guaranteeing 3/4 of bird is immersed within the soya sauce mixture. Cover the pot and cook dinner the bird over low fire for about 20 minutes, turning it each 10 minutes.
Turn the warmth as much as excessive fire for 10 minutes to entire the cooking process. Check if the bird is cooked by (see tips), then turn off the hearth and enable the bird to steep within the sauce for 15 minutes.
Transfer the bird to a plate and brush all of it over with maltose syrup. Then brush it over with Chinese rice wine or Rose Rice Wine.
Once the bird is cool, chop it into items and serve with rice or noodles.
In 2016, Singapore’s Liao Fan Hong Kong Soya Sauce Chicken Rice & Noodle created a stir when it grew to become world’s first Michelin starred hawker. Often touted because the world’s least expensive Michelin starred meal, its signature Soya Sauce Chicken dish fees a mere $3.
But earlier than Liao Fan, there was Chew Kee – a 70 yr vintage establishment nonetheless observed at Upper Cross Street. At one time, Chew Kee was probably essentially the foremost noted soya sauce bird stall in Singapore, so familiar that a few copy-cat stalls later sprung up and sparked off a soya sauce bird war within the area.
SO WHAT IS SOYA SAUCE CHICKEN?
Unlike Hainanese bird rice (the different noted bird dish in Singapore), Soya Sauce Chicken (or Si Yau Kai in Cantonese) is a Hong Kong variety bird dish that's sluggish braised over low fire in an fragrant stew of spices and darkish soy sauce. It is usually served with noodles or rice. Thanks to the sluggish braise, the bird stays moist and extremely tender, whereas the pores and pores and dermis is pretty gentle and flavourful.
SOYA SAUCE CHICKEN (豉油鸡)
INGREDIENTS:
1.4 kg Whole Chicken
1 TBsp Oil
100 g Rock Sugar
1 Cinnamon Stick
1-2 Star Anise
2-3 Dried Bay Leaves
5 cloves Shallots
5 cloves Garlic
2 bunches Spring Onions
3-4 slices Ginger
1.5 cups Dark Soy Sauce
1 litre Water
1 TBsp Chinese Rice Wine
MARINADE FOR CHICKEN
2 tsp Salt
1 TBsp Dark Soy Sauce
GLAZE
2 TBsp Maltose
1 TBsp Hot Water
INSTRUCTIONS:
PREPARATION METHOD
Remove the bird innards, then exfoliate the pores and dermis and cavity with coarse salt. Rinse nicely and pat dry. Leave the bird head intact.
Rub the bird throughout with marinade foods and enable to marinate for 20-30 minutes.
Remove the pores and dermis from the ginger and slice it thinly.
Remove the pores and dermis from the shallots and garlic, then bruise quite with the blunt floor of your knife.
Add the glaze foods collectively to type a syrup for later use.
Wash the spring onions and set aside.
COOKING METHOD
In a deep medium-sized pot, warmth up 1 TBsp of oil over medium heat. Then upload within the garlic, shallots, ginger, cinnamon stick, star anise and bay leaves and fry till aromatic.
Next, upload within the 1 litre of water, 1.5 cups of darkish soy sauce, spring onion and rock sugar, and convey to a boil over excessive heat.
Once boiling, dangle the bird by its neck and decrease it into the sauce, then lift it again out. Repeat this task three times.
Finally location the entire bird into the pot guaranteeing 3/4 of bird is immersed within the soya sauce mixture. Cover the pot and cook dinner the bird over low fire for about 20 minutes, turning it each 10 minutes.
Turn the warmth as much as excessive fire for 10 minutes to entire the cooking process. Check if the bird is cooked by (see tips), then turn off the hearth and enable the bird to steep within the sauce for 15 minutes.
Transfer the bird to a plate and brush all of it over with maltose syrup. Then brush it over with Chinese rice wine or Rose Rice Wine.
Once the bird is cool, chop it into items and serve with rice or noodles.
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