Saturday, June 8, 2013

Soy Sauce Chicken

I could still remember the taste of the succulent soy sauce chicken that my confinement lady cooked for me. The ingredients used are so simple and the method is easy. The trick to make a yummy and fragrant soy sauce chicken is to use a very good quality light soy sauce. I grew up in a Chinese village in Kuala Lumpur. Our family never used any store-bought light and dark soy sauces right up to now. We are so blessed that we are able to get the supplies for both sauces fresh from a self-brewed vendor who will come to our place to sell the sauces in a small lorry. So far I could not get a brand of soy sauce that is closed to that standard. Recently I am pleased that I found this brand of light soy sauce that produced by Kwong Cheong Thye which is light, fragrant and not salty.

If you want to serve this food as confinement dish, do double the amount of small onions and add some ginger slices in but still the one that I had for confinement was without ginger. I served this with Koka fat free noodle which has no preservative. Though it was healthy but I didn't quite like the texture of the noodle.

3 drumsticks
Salt to wash chicken
1/2 cup soy sauce
1.5 cup water
10 shallots, skin peeled
1 cinnamon stick
1 star of anise
1 tbsp oyster sauce
1 tbsp black sauce
Dash of sesame oil
2 medium sized rock sugar
1 - 2 tablespoons of oil


1. Wash and rub chicken thighs with salt. Remove fat under skin, pat dry and set aside.

2. Wash cinnamon stick and star of anise and set aside.

3. Put 1 tablespoon of oil and add cinnamon stick and star of anise when the oil is heated up.

4. Add in the shallots and stir fry for a minute. Then add in the rest of the ingredients except balance of oil.

5. Cook in slow fire for about half an hour. Switch off fire let the chicken rest in the sauce for at least 15 minutes before serving the dish.

1. You can use a thermal pot to cook this dish. Simply transfer the chicken with the rest of the ingredients in step 5 to a thermal pot and let it cook in the pot itself for one hour. For this method do reduce the amount of water to 1 cup.

2. You may replace the cinnamon stick and star of anise with a few sticks of liquorice root and a handful of tiny red rose buds for another new recipe. I tried this before and it tasted yummy and fragrant with mild rose aroma.

3. If you want a stronger herbal flavour and twist this further for a real confinement food, you may omit the shallots, cinnamon sticks, star of anise and all the sauces but add in Dong Kwai (Angelica sinensis), red dates, Goji (wolfberries) and condiment like chicken essence or Huiji Waist Tonic.

4. This dish goes well with rice or noodle and it is all up to you!

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