🐓 Chef Lau Teaches How To Cook the JUICIEST Whole Soy Sauce Chicken (豉油雞)

Soy sauce chicken are usually seen in hanging in chinese restaurants. Its is a traditional dish enjoyed on special occasions like birthdays, feasts like new year, gatherings like weddings, and promotions. It symbolizes family, completeness, unity and abundance.

Ingredients:

1 whole chicken

3 green onion cut into 3 inchess

1 ginger sliced

3 star anise crushed

4 shallots cut into 4 pieces

6 tbsp. rice wine

1 oz.light  soy sauce

1 tbsp dark soy sauce

2 tbsp. sugar or to taste

1. Wash the chicken thoroughly including the chicken cavity.

2. Blanch the chicken with boiling water until the skin contracts. Make sure to blanch the cavity of the chicken also. Balnching the chicken helps the soy sauce attach to it making it a golden brown color later on.

3, Prepare the aromatics. Then fry them starting with the ginger, the shallots, the star anise, the green onion, and  3 tbsp. of rice wine.

4. Once the aromatics are fragrant add in 12 oz. of soy sauce and let it cook for a minute. Then add 16 oz. of hot water followed by the rock sugar. After a minute add 3 tbsp. of rice wine then simmer for 6 minutes stirring occasionally.

5. Baste your chicken with the soy sauce mixture until it covers the whole chicken. Then place the chicken in a pot and pour the whole soy sauce mixture in it. Cover it and boil on low heat for 15 minutes or until tender. After 15 minutes flip the chicken and do the other side for .another 15 minutes. After 15 minutes poke the chicken to see if the chicken is done, if no red color comes out of the hole then the chicken is done.

6.Bring the chicken out then put it on top of a bag of ice to cool down. Place a bag of cool ice on top of the chicken also. This done so the juices will be locked in the chicken when the chicken skin contracts.

7. Prepare the sauce by getting two laddles of the sauce and mixing it with slurry until thick.

8.When the chicken is ready cut it and plate then pour the sauce over it and serve.

Blanched Lettuce in Ginger, Garlic Soy and Oyster Sauce-by 阿朝哥美食 (Chef Asao)

This is an easy-to-do recipe. The idea is to blanch the lettuce and have a sauce that would compliment the crispiness of the lettuce.

Ingredients:

lettuce

salt 

water

minced ginger

minced garlic

1 tsp of oil

sesame seed oil

1 tbsp. of cornstarch

1 tsp. of pepper

1 tbsp. oyster sauce

1 tbsp. soy sauce

Wash the lettuce leaves thoroughly, Boil some water and add 1 tsp of salt and sesame seed oil. While waiting for the water to boil, mince your garlic and ginger, Prepare the sauce by adding 1 tbsp. of soy sauce, 1 tablespoon of oyster sauce, 1 tsp. of sugar, a dash of white pepper and a small bowl of water. Blanch your lettuce leaves making sure to not overcook them so it retains their crispiness. Place lettuce leaves on a serving plate one on top of another. On another pan heat cooking oil then place minced ginger and garlic until it becomes aromatic. Pour in the prepared sauce and stir consistently until the sauce thckens. Pour the sauce over the blanched lettuce and serve.