Soy Sauce Chicken Recipe

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Servings: 4


Cost per serving $1.14 view details


  1. Stuff the chicken cavity with ginger onions salt and pepper
  2. Put the sauce ingredients into a large saucepan or possibly heatproof casserole just large sufficient to take the chicken Bring up to the boil slowly stirring till the sugar dissolves
  3. Put the chicken into the pan breast side down and baste a few times with the sauce Reduce heat to low cover and leave to simmer for 20 min basting often
  4. Turn the bird onto its side baste then cover and cook for a further 10 min basting once or possibly twice Turn onto the other side and repeatFinally put breast side up cover and cook for 20 min basting frequently Push a skewer into the thickest part
  5. If the juices run clear the chicken is done If they are pinkish cook for 10 min more and test again To serve warm lift the chicken out of the pan tilting it so the juices trapped inside pour back into the sauce Carve and place bowls of sauce around the table To serve cool leave the chicken and sauce in the pan covered till cool Lift out draining off the sauce then cut into suitable pcs Skim fat from the sauce and serve in small bowls
  6. In this Chinese recipe the chicken cooked whole in an intense spiced largely soy sauce is half poached half steamed. Turn and baste often to ensure it is proportionately cooked and which every part has time and occasion to soak up the flavours. Though it is good warm it tastes better cool. The sauce is powerfully salty and should be treated as a dip.
  7. Serves 4


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Nutrition Facts

Amount Per Serving %DV
Serving Size 278g
Recipe makes 4 servings
Calories 99  
Calories from Fat 1 1%
Total Fat 0.09g 0%
Saturated Fat 0.02g 0%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 4996mg 208%
Potassium 246mg 7%
Total Carbs 9.36g 2%
Dietary Fiber 0.9g 3%
Sugars 1.68g 1%
Protein 5.51g 9%
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