Ingredient and Portion
Chicken in Dark soya sauce 豉油雞
Submit Recipe
Whole chicken 1 pc (about 1.3Kg)
ginger few slices
green onions 2-3stalks
wine
crushed malt sugar or rock sugar 1tbsp
ginger few slices
green onions 2-3stalks
wine
crushed malt sugar or rock sugar 1tbsp
Seasoning
oil 1tbsp
water 1cup
dark soya sauce 1cup
light soya sauce 1/4 cup
rock sugar 500g
water 1cup
dark soya sauce 1cup
light soya sauce 1/4 cup
rock sugar 500g
Method
Wash chicken and wipe dry. Rub aome wine over body evenly.
Dilute malt sugar with a little bit of water, or melt rock sugar with some hot water. Rub evenly over chicken.
Heat oil in wok, fry ginger slices, green onions, then add some wine. Add in rest of seasonings, and bring to the boil.
Put whole chicken into boiled sauce, and pour some hot sauce over top of chicken until cooked.
Take out chicken when cooked, and let cool.
Cut into pieces of desired size and place on serving plate.
Heat the sauce and pour onto chicken just before serving.
Dilute malt sugar with a little bit of water, or melt rock sugar with some hot water. Rub evenly over chicken.
Heat oil in wok, fry ginger slices, green onions, then add some wine. Add in rest of seasonings, and bring to the boil.
Put whole chicken into boiled sauce, and pour some hot sauce over top of chicken until cooked.
Take out chicken when cooked, and let cool.
Cut into pieces of desired size and place on serving plate.
Heat the sauce and pour onto chicken just before serving.
Tips
Turning chicken over from time to time can make the chicken cook and colour evenly.
When cooking chicken, use low heat to prevent sauce from drying up even before the chicken is cooked.
When cooking chicken, use low heat to prevent sauce from drying up even before the chicken is cooked.
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