The Ultimate Glossy Soy Sauce Chicken Recipe (醬油雞) You Need to Try!

Soy sauce chicken (豉油雞) is a staple Cantonese dish celebrated for its silky texture, aromatic poaching broth, and deep savory-sweet glaze. This recipe is a quick homestyle skillet method of cooking soy chicken as compared to Chefs Lau Juiciest Soy sauce chicken. 

Feature	The Ultimate Glossy Soy Sauce Chicken	Chef Lau's JUICIEST Whole Soy Sauce Chicken
Dish Style	Quick home-style skillet method	Traditional restaurant-style whole poached chicken
Main Cut	Whole chicken or cut-up chicken leg quarters	1 whole chicken
Prep Time	~10 minutes	~15 minutes
Cooking Time	15–20 minutes	~30 minutes (plus cooling time)
Ease of Cooking	Easy (Beginner-friendly pan-searing & simmer)	Intermediate (Requires whole-body blanching & flipping)
Estimated Nutrition	~350 kcal per serving	~380 kcal per serving

Key Recipe Differences

• The Ultimate Glossy Soy Sauce Chicken: Ideal for weeknight dinners. Searing the cut-up chicken skin-first before simmering creates a rich, concentrated reduction that thickens into a glossy coating in under 30 minutes.

• Chef Lau's Whole Soy Sauce Chicken: Focuses on classic Cantonese technique. Blanching the skin first tightens it to absorb color evenly, while low-heat poaching and an immediate ice-bag cooling technique deliver soft, tender meat with extra-juicy skin.

 

Nutritional Information

• Estimated Calorie Count: ~350 – 380 kcal per serving (Serves 4)

• Protein: ~32g

• Fat: ~18g

• Carbohydrates: ~8g (mainly from sugar and soy sauce reduction)

Ingredients

• Whole chicken or chicken leg quarters (cut into pieces)

• 3 tbsp light soy sauce

• 2 tbsp dark soy sauce

• 1 tbsp Shaoxing cooking wine

• 1 tbsp rock sugar (or granulated sugar)

• 3 slices ginger

• 2 scallions (green onions), cut into sections

• 2 cloves garlic, crushed

• 1 star anise

• 1 cup water or chicken broth

• Cooking oil

Instructions

1. Prepare the chicken: Clean and pat dry the chicken pieces thoroughly.

2. Aromatics: Heat a small amount of oil in a pot over medium heat. Add ginger, scallions, garlic, and star anise, stir-frying until fragrant.

3. Brown & Simmer: Add the chicken pieces and lightly sear the skin. Pour in Shaoxing wine, light soy sauce, dark soy sauce, rock sugar, and water.

4. Baste & Cook: Bring to a simmer, cover, and cook on low-medium heat for 15–20 minutes, turning and basting the chicken occasionally to coat it evenly in the rich sauce.

5. Thicken & Serve: Remove the lid and increase the heat slightly to reduce the sauce until it forms a thick, glossy glaze over the chicken. Garnish with chopped green onions and serve hot over steamed rice.

#SoySauceChicken #CantoneseFood #ChineseRecipe #EasyRecipes #HomeCooking #ChickenRecipe #FoodInspiration #AsianCuisine #DinnerIdeas #YummyYummy

Easy Cha Shiu Air fryer chicken by thesavorychopstick

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🐓 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.

Fragrant Basil Fried Rice Recipe- How to cook in 20 minutes (best Thai street food)

Basil fried rice can be done in less than fifteen minutes. The key is to use of three types of chilies and fresh basil to get that fantastic flavor. The ingredients are all easy to get and prepare except for the Thai chili paste, which is unique.

If you like this recipe, run to the nearby Asian grocery store, where they are most likely to keep the Tahi chili paste as their regular stock.

Let’s get started.

A (main ingredients) 

250g chicken breast meat

2 tsp light soy sauce

1/4 tsp salt

4 cloves garlic

5 bird's eye chilies

2 tbsp Thai chili paste

1/2 tsp chili flakes

1/2 onion, sliced

400g left-over rice

1 cup fresh basil leaves

2 eggs

vegetables oil for frying

B (stir-fry sauce) 

1 tbsp of oyster sauce

1 tbsp of light soy sauce

1 tbsp of fish sauce

1 tsp of sugar

1 tbsp of water

C (garnish) 

Lime wedges

Cucumber slices

Tomato slices

Method:

Preparation

- Cut the chicken breast meat into thin slices, about 1.5 inches in length.

- Marinate the chicken for half an hour with light soy sauce and salt.

- Stir-fry the chicken with some oil in the wok until lightly golden. 

- Crush a few cloves of garlic and give them a few chops.

- Cut off the stem of the bird’s eye chiles. Remove the seeds.

- Grind the garlic and chili into a paste.

- Clean the fresh basil leaves thoroughly, then drain them in a colander before use. 

- Add sufficient oil into the wok enough to cover an egg. Heat the oil to medium heat, crack an egg, and place it gently at the center of the oil. Let it fry undisturbed until the edges bubble up and turn crispy.

Fry the rice

- Heat the oil in the wok, add the leftover rice and use the wok spatula to break up all the lumps. - - - Gradually increase the heat from low-medium to medium-high. Continue stir-frying the rice until they jump and pop in the wok.

- Add the stir-fry sauce (B) gradually and continue to stir-fry at medium-high until the rice absorbs all the seasonings. Remove the rice from the wok.

- Heat some oil to saute the ground garlic and chili. Add some chili flakes and Thai chili paste to the wok when it turns aromatic.

- Return the cooked rice to the wok. Stir-fry over medium-high until the chili paste is incorporated with the rice thoroughly.

- Now add the chicken to the rice, and mix well.

- Finally, throw in a large handful of washed, fresh Thai basil leaves and stir-fry over high heat until the basil leaves start to wilt. 

- Remove and serve with the fried egg, sliced cucumber, lime, and tomatoes.

#ThaiFriedRice #BasilFriedRice

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PAKISTANI CHICKEN MASALA CURRY -DHABA STYLE RECIPE

Ingredients:

1-kilo chicken cuts

1 cup of oil

2 tbsp. ginger garlic paste

2 medium-sized red onion

3 medium-sized tomatoes

5 sliced green chilies.

1/2 tbsp turmeric powder

2 tbsp. red chili powder

1 1/2 tbsp. coriander powder

1 tbsp. of salt

1 tbsp. cummin

1 tbsp. garam masala

250g yogurt

1 tbsp. white pepper I

50-100 grams of butter

fresh coriander leaves

Chicken curry masala Dhaba style. Dhaba style has been famous because of its good taste, experienced when you visit the famous street-side diners in India and Pakistan.

1. Heat 1 cup of oil then saute 2 tbsp. ginger garlic paste for 30seconds. Once aromatic pour in the clean chicken cuts and continue sauteing for 2 mins.

2. Once the chicken has changed in color add 2 medium-sized sliced red onions and 2 medium-sized tomatoes. Continue sauteing for 4 minutes then add the green chilies.

3. Add salt, turmeric powder, red chili powder, coriander powder, cummin powder, garam masala the continue stirring for 4 to 5 minutes, then cover and cook for 3 minutes then turn of the heat for 1minute.

4.Add the yogurt and bring heat to low and continue stirring the mixture for 4 minutes. Afterwhich you add the fresh cream and white pepper powder then continue stirring for another 3-5 minutes. Once the sauce thickens add the fresh coriander leaves then continue stirring for  another 3 minutes then cover and cook for 5 minutes. You know that it is ready when you can see the oils separated from the curry mixture,. 

Butter Chicken Recipe:An Easy Delicious Meal To Make At Home | Chef Jean-Pierre

Estimated Calories

• Per Serving (serves ~6): ~580 – 620 kcal

• Total Recipe: ~3,500 – 3,700 kcal

Marinade for the Chicken:

2 ½ lbs. Skinless and Boneless Chicken Breast cut into bite size pieces

1 cup Plain Whole Milk Yogurt

Juice of one Lemon

1 ½ teaspoon Turmeric

1 ½ teaspoon Garam Masala

For the Sauce:

2 ounces Butter

1 Large Onion diced

1 Small Jalapeno Pepper cut into small dice

1 tablespoon Garlic finely diced

1 teaspoon of Red Kashmiri Chili Powder

½ teaspoon Turmeric

1 Large Can Peeled and Seeded Tomatoes

¾ cup Chicken Stock

½ cup Heavy Whipping Cream

1 teaspoon Fresh Ginger grated

1 ½ teaspoon Garam Masala

1 ½ teaspoon Salt

Sauté the Chicken:

2 ounces Butter plus 2 ounces at the end

1 cup Cashews

1 tablespoon Dried Fenugreek Leaves

2 tablespoons Cilantro freshly chopped

INSTRUCTIONS

 

Garam Masala (make it or buy already ground):

Using a coffee grinder, process all ingredients until finely ground

Marinate the Chicken:

Mix all ingredients and let marinade IN THE FRIDGE for 2 to 3 hours or a minimum of 30 minutes if you do not have a couple hours.

For the Sauce:

In a saucepan, heat the butter and sauté the onion until light golden brown.  Add the Jalapeno, Chili powder, and garlic, and when fragrant add all remaining ingredients.  Bring to boil, reduce the heat and cook it very slowly for at least 30 to 45 minutes uncovered.  Using an immersion blender or a regular blender, process until very smooth.  Stain to a double mech strainer and adjust seasoning to your liking.

Sauté the Chicken:

In a large frying pan, heat a couple ounces of butter, when light golden brown, take the chicken out of the fridge and sauté until golden brown on all sides.

Add the strained sauce on top and cook for another 10 minutes or until all the chicken is cooked.

At the end add the fenugreek, and cilantro and at the last minute add more butter.

#ButterChicken #IndianFood #ChickenRecipe #ChefJeanPierre #HomeCooking #EasyRecipes #DinnerIdeas #CurryRecipe #ComfortFood #HomemadeCurry

Ultimate Gordon Ramsay Chicken Recipes: Wings, Fricassee, Caesar & Thighs

Looking to elevate your weeknight dinners with chef-quality flavor? Inspired by world-renowned chef Gordon Ramsay's 4 Chicken Recipes, this ultimate roundup brings four restaurant-style meal ideas directly into your home kitchen. From sticky, sweet, and spicy chicken wings paired with fragrant Thai green curry rice to a classic French chicken fricassee, a fresh grilled chicken Caesar salad, and crispy griddled chicken thighs over a Mediterranean chickpea and watermelon salad, there is a dish here for every craving.

Each recipe includes complete ingredient lists, step-by-step cooking instructions, and detailed nutritional breakdowns to help you master balance, technique, and big flavor effortlessly. Whether you are prepping for a quick family meal or hosting a weekend dinner party, these easy Gordon Ramsay-inspired chicken recipes guarantee bold, unforgettable results.

Video Credit Text & Nutritional Breakdown

• Sticky Spiced Chicken Wings with Thai Green Curry Rice & Beans

  • Estimated Nutrition (Per Serving): ~680 Calories | Protein: 38g | Carbs: 52g | Fat: 35g

  • Credit: Inspired by Gordon Ramsay's 4 Chicken Recipes

• French Chicken Fricassee with Herby Sautéed Potatoes

  • Estimated Nutrition (Per Serving): ~740 Calories | Protein: 45g | Carbs: 38g | Fat: 42g

  • Credit: Inspired by Gordon Ramsay's 4 Chicken Recipes

• Grilled Chicken Caesar Salad with PB&J Cookies

  • Estimated Nutrition (Per Serving - Main & Dessert): ~820 Calories | Protein: 42g | Carbs: 58g | Fat: 46g

  • Credit: Inspired by Gordon Ramsay's 4 Chicken Recipes

• Griddled Chicken Thighs with Chickpeas, Watermelon Feta Salad & Granita

• Estimated Nutrition (Per Serving): ~590 Calories | Protein: 40g | Carbs: 44g | Fat: 28g

• Credit: Inspired by Gordon Ramsay's 4 Chicken Recipes

1. Sticky Spiced Chicken Wings with Thai Green Curry Rice & Chili Peanut Green Beans

Prep & Cook Time: ~40 mins | Servings: 4

Ingredients

• Chicken Wings: 1 kg chicken wings, 1 tbsp tamarind paste, 2 tbsp palm sugar, 1 tbsp chili flakes, 2 cloves crushed garlic, 1 tbsp fish sauce, 2 tbsp oil.

• Thai Green Curry Rice: 2 cups cooked/leftover jasmine rice, 1 tbsp homemade green curry paste (coriander, lemongrass, green chilies, lime leaf, shallots, garlic, ginger), lime juice, salt, pepper.

• Chili Peanut Green Beans: 300g green beans (blanched), 2 tbsp crunchy peanut butter, 1 tsp brown sugar, 1 tbsp soy sauce, 1 tsp rice vinegar, 2 cloves sliced garlic, sesame seeds.

Step-by-Step Instructions

1. Marinate Wings: Mix tamarind paste, palm sugar, chili flakes, garlic, fish sauce, and oil [00:11 Opens in a new window ]. Coat wings thoroughly [01:19 Opens in a new window ] and marinate for 30 minutes to overnight [01:44 Opens in a new window ].

2. Bake: Lay wings on a foil-lined baking tray [01:58 Opens in a new window ]. Bake at 170°C (340°F) for 25–30 minutes until sticky and caramelized [02:35 Opens in a new window ].

3. Green Curry Rice: Blend coriander, lemongrass, green chilies, lime leaf, shallots, garlic, ginger, and oil to make the paste [03:01 Opens in a new window ]. Fry paste until aromatic, stir in cooked rice, season with lime juice, salt, and pepper [03:36 Opens in a new window ].

4. Sautéed Green Beans: Whisk peanut butter, sugar, soy sauce, and vinegar to make the dressing [04:19 Opens in a new window ]. Fry garlic slices in oil [05:44 Opens in a new window ], toss in blanched green beans [06:24 Opens in a new window ], and pour over the peanut dressing [06:40 Opens in a new window ].

5. Serve: Garnish wings with sliced spring onions [07:43 Opens in a new window ] and beans with toasted sesame seeds [07:20 Opens in a new window ].

2. French Chicken Fricassee with Herby Sautéed Potatoes & Lavender Crème Caramel

Prep & Cook Time: ~50 mins | Servings: 4

Ingredients

• Chicken Fricassee: 8 bone-in chicken pieces, 100g pancetta (diced), 200g chestnut mushrooms (halved), 3 cloves bashed garlic, fresh thyme, rosemary, bay leaf, 50ml cognac/brandy, 300ml chicken stock, fresh parsley.

• Herby Sautéed Potatoes: 500g potatoes (sliced into finger-width rounds), 1 tbsp goose fat, 2 shallots (sliced), fresh thyme and rosemary.

• Lavender Crème Caramel: 100g caster sugar (for caramel), dried edible lavender, 300ml whole milk, 3 egg yolks, 1 tsp vanilla extract, 50g lavender sugar.

Step-by-Step Instructions

1. Brown Chicken: Season chicken with salt and pepper [08:47 Opens in a new window ]. Brown skin-side down in a hot pan with olive oil [09:33 Opens in a new window ].

2. Add Aromatics & Flambé: Add pancetta, mushrooms, bashed garlic, thyme, rosemary, and bay leaves [10:23 Opens in a new window ]. Pour in cognac and carefully flambé [11:41 Opens in a new window ].

3. Simmer: Pour in chicken stock, bring to a simmer, cover loosely, and reduce for 10–15 minutes [11:58 Opens in a new window ]. Finish with freshly chopped parsley [14:51 Opens in a new window ].

4. Sauté Potatoes: Parboil sliced potatoes for 5–6 minutes [12:32 Opens in a new window ]. Heat goose fat in a pan, add potatoes, shallots, garlic, rosemary, and thyme, and cook until golden brown [12:47 Opens in a new window ].

5. Crème Caramel: Melt sugar until dark golden and pour into ramekins [13:30 Opens in a new window ]. Heat milk; whisk egg yolks, vanilla, and lavender sugar together [13:47 Opens in a new window ]. Pour warm milk into egg mixture, pour into ramekins, and bake in a water bath at 150°C (300°F) for 30 minutes [14:02 Opens in a new window ]. Chill before serving [14:17 Opens in a new window ].

3. Grilled Chicken Caesar Salad with Peanut Butter & Jam Cookies

Prep & Cook Time: ~35 mins | Servings: 4

Ingredients

• Griddled Chicken & Salad: 2 chicken breasts (butterflied), 2 romaine lettuce heads, croutons (diced crusty bread, olive oil, grated parmesan), grated parmesan cheese.

• Anchovy Dressing: 2 egg yolks, 1 tsp Dijon mustard, 1 tbsp red wine vinegar, 150ml olive oil, 4 anchovy fillets, 1 clove garlic (puréed), lemon juice, splash of water.

• PB&J Cookies: 100g butter, 100g peanut butter, 100g muscovado sugar, 1 egg, splash of milk, vanilla seeds, 150g flour, 1/2 tsp baking powder, pinch of salt, jam.

Step-by-Step Instructions

1. Make Caesar Dressing: Whisk egg yolks, mustard, and red wine vinegar [17:29 Opens in a new window ]. Slowly drizzle in olive oil until thick [17:40 Opens in a new window ]. Mix in puréed anchovies, garlic, grated parmesan, lemon juice, and water [18:08 Opens in a new window ].

2. Make Croutons: Fry diced crusty bread in olive oil with salt and pepper [18:41 Opens in a new window ]. Grate parmesan directly over croutons in the pan until golden [18:54 Opens in a new window ].

3. Grill Chicken: Butterfly chicken breasts [19:55 Opens in a new window ], season with salt and pepper, and griddle for 3–4 minutes per side [20:30 Opens in a new window ]. Coat with a spoon of anchovy dressing while resting [20:43 Opens in a new window ], then slice into strips [20:51 Opens in a new window ].

4. Assemble Salad: Toss romaine lettuce with half the dressing and croutons [19:22 Opens in a new window ]. Top with warm grilled chicken strips and extra parmesan [20:55 Opens in a new window ].

5. Bake PB&J Cookies: Cream butter, peanut butter, sugar, egg, milk, and vanilla [16:07 Opens in a new window ]. Mix in sifted flour, baking powder, and salt [16:15 Opens in a new window ]. Roll into balls, make a center indentation, fill with peanut butter and jam [16:28 Opens in a new window ], and bake at 180°C (350°F) for 10–12 minutes [16:42 Opens in a new window ].

4. Griddled Chicken Thighs with Chickpeas, Feta & Watermelon Salad & Lemon-Basil Granita

Prep & Cook Time: ~30 mins (excluding granita freezing time) | Servings: 4

Ingredients

• Chicken & Chickpeas: 6 boneless chicken thighs, 1 can chickpeas (drained), 100g piquillo peppers (sliced), 1 tsp Dijon mustard, 2 tbsp olive oil, lemon juice, fresh basil, salt, pepper.

• Watermelon & Feta Salad: Watermelon (cubed), 1/2 cucumber (sliced), 100g feta cheese, 50g toasted pecans, fresh mint, sumac, olive oil, lemon juice.

• Lemon & Basil Granita: Juice of 7 lemons, zest of 1 lemon, 100g caster sugar, 200ml water, handful of fresh chopped basil.

Step-by-Step Instructions

1. Griddle Chicken: Season boneless chicken thighs with salt, pepper, and olive oil [21:44 Opens in a new window ]. Griddle skin-side down first until crispy, turning every few minutes [22:01 Opens in a new window ].

2. Prepare Chickpeas: Whisk mustard, olive oil, salt, pepper, and lemon juice into a vinaigrette [22:20 Opens in a new window ]. Toss with chickpeas, sliced piquillo peppers, and fresh torn basil [23:40 Opens in a new window ]. Serve warm griddled chicken directly on top of chickpeas [28:10 Opens in a new window ].

3. Watermelon & Feta Salad: Combine watermelon cubes, cucumber, crumbled feta, and toasted pecans [25:02 Opens in a new window ]. Season with sumac, fresh mint, olive oil, and lemon juice [25:46 Opens in a new window ].

4. Make Granita: Heat lemon juice, zest, and sugar until sugar dissolves [26:43 Opens in a new window ]. Dilute with water, stir in chopped fresh basil, and freeze [27:08 Opens in a new window ]. Flake with a fork every hour for 3 hours until granular texture forms [27:18 Opens in a new window ]. Serve chilled [27:30 Opens in a new window ].#ChickenRecipes

#ChickenRecipes #GordonRamsay #EasyDinnerIdeas #HomeCooking #RecipeIdeas #FoodInspiration #CookingAtHome #DinnerInspiration #HealthyDinner #ChefRecipes