My favourite Soya Sauce Chicken is from either Upper Cross Street or from Toa Payoh and they are getting more and more expensive by the months.
Initially I thought this is hard to achieve at home and after researching on this, I decided to give it a shot.
I don't buy whole chicken as I can't handle them. Putting my hand inside a chicken to ensure it is clean, is not really my cup of tea. So chicken thigh is what my family had to make do with.
Findings: I have modified the recipe from the source recipe as I find that it simply cannot achieve what I visualized a Soya Sauce Chicken to be and I am glad that I did it.
That is why cooking is much more forgiving than baking.
Am so happy that hubby and kid said it is nice. I too think I didn't do too badly.
What you need:
3 big chicken thighs
6 slices of ginger
3 clove garlic
10g rock sugar (adjust accordingly later)
10 tbsp of light soya sauce
2 tbsp of dark soya sauce
Wash chicken. Drained.
Heat a wok until very hot and add in 2 tbsp of oil.
Add ginger, garlic and chicken.
Sear the chicken until the skin turned yellow.
Add in rock sugar, soya sauces and water. Water should cover the chicken.
Now bring to a boil and then lower down to simmer. Turning the chicken every 5 mins.
After 20 mins, turn off heat. Let the chicken sit in the sauce for an hour.
Turn on the heat again and lower to a simmer, and continue to drench the chicken with the sauce for about another 20 mins and cooked.