Soy Sauce Chicken 酱油鸡(“See Yao Gai”)

Recently our local hawker at Chinatown, Singapore was awarded a Michelin Star for his Hong Kong Soy sauce Chicken Rice and Noodle. Just looking at you tube videos about him and his chicken sets my cravings for a plate of it too. But the queue looks just too crazy.  I’m going to cook this dish tonight. Don’t think I can match up to the actual one but I think still good enough for my love ones ☺☺

This dish goes well with steam rice or egg noodles.

Let’s get cooking!

INGREDIENTS: Serves 4-5persons

1 whole chicken, about 4 pounds 

2 teaspoons oil

7 slices ginger

2 scallions, cut into 3-inch pieces and smashed flat

3/4 whole star anise

1 ½ cups rose-flavored rice wine (mei kwei lu) or Shao xing wine

1 ½ cups soy sauce

1 1/4 cup dark soy sauce

1 cup sugar, plus 2 tablespoons

2 teaspoons salt

10 cups water

3 hard boil egg or any number you prefer

1. Take your chicken out of the refrigerator an hour before you plan to cook. You’ll want it at room temperature when it hits the pot. Remove the giblets, and thoroughly rinse the chicken inside and out.

2.An ideal pot should be tall, narrow pot that will just fit the chicken. Chicken should be totally submerged in the cooking liquid. Put it over medium low heat, and add the oil and ginger.

3. Let the ginger caramelize for about 30 seconds. Then add the scallions and cook another 30 seconds.

4. Add the star anise and rice wine, and bring to a simmer to let the alcohol cook off. 

5. Add the soy sauce, dark soy sauce, sugar, salt, and water. Bring to a simmer again and cook on low heat for another 20 minutes

6. Increase the heat to bring the liquid to a slow boil (a little stronger than a simmer). Lower the chicken slowly into the pot breast side up. Make sure the cavity is filled up completely with liquid. The chicken should be entirely submerged at this point. If it does not, just baste the exposed area with the cooking liquid periodically.

7. Once the chicken goes in, the cooking liquid will cool down. Let it cook for about 5 minutes at medium high heat.

8. Next, carefully lift the chicken out of the water and empty the liquid inside the cavity. 

9. Lower the chicken back into the pot, make sure there aren’t any air pockets in the cavity. If the chicken is not completely submerged, baste the exposed area with cooking liquid periodically once again.

10. Bring the liquid back up to a lazy simmer. Keep it at this slow simmer for 25 minutes. This is when I will put the hard boil egg into the pot to simmer together in this 25 minutes onwards.

11. Turn off the heat, cover the pot, and let the chicken sit in the pot for another 15 minutes. Transfer the chicken to a cutting board. 

12. Use the sauce from the pot to occasionally baste the chicken and keep the skin moist as it cools. Serve over rice with some sauce from the pot. Enjoy!

* You can also cook this recipe with chicken thighs etc. and reduce the cooking time accordingly, since they are easier to handle and faster to cook. Leftover sauce can be freezed for use again later. You might need to season the sauce a little. Taste and adjust accordingly. Always taste!


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