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SOY CHICKEN

Updated: Oct 20, 2020



My husband and I each has different methods of preparing and cooking this delicious chicken dish. Either way, you will end up liking this as its ingredients are easy to find, it is easy to make and most of all, it is full of flavor! Another recipe you will keep.


INGREDIENTS

1 whole chicken, spotchcock

Half head of garlic, peeled and minced

2 thumb-size fresh ginger, peeled and minced

3 pods of star anise

1 cup of Shaoxing wine or Mirin

1 cup light soy sauce

¾ cup dark soy sauce

1 cup sugar

1 ½ teaspoons salt


INSTRUCTIONS

Marinade:

Except for the chicken and water, mix all ingredients in a bowl. Make sure that sugar is fully dissolved.



Husband’s method:

On medium heat using a deep pot pan (big and deep enough to fit a whole chicken plus marinade), place chicken and pour the marinade. Add the 4 cups of water.

Once a slow boil is achieved, turn heat to low and let the marinade simmer.

Turn the chicken on its side every 10 to 15 minutes until the chicken is cooked. Turn the chicken at least 2 times each side.

Take chicken out of the pot pan and let it drain on a wire rack. Let it cool.

Keep the chicken in the fridge overnight.

In the morning, or 1-2 hours before you are ready to serve the chicken take it out of the fridge, and let it rest on the counter. (The chicken must be at room temperature before roasting).

Pre-heat oven to 400 degrees Fahrenheit.


Roast the chicken in the oven or turbo roaster (at 400 degrees Fahrenheit) to achieve an almost crispy skin. Roasting time may vary depending on the doneness you prefer. Remember, however, that the chicken is already previously cooked from the boiling and simmering.


Baste the chicken with the marinade from the pot pan during roasting.

Before serving, baste the chicken again with the marinade from the pot pan. Serve with steamed white rice and veggies i.e., baby bok choy.



My method:

Marinate the chicken overnight in the fridge.


In the morning, take the chicken out of the fridge and let it rest on the counter. (The chicken must be at room temperature before proceeding to next step).

Transfer the chicken to a pot pan deep enough to fit the whole chicken plus the marinade, and the 4 cups of water. Turn heat to medium setting.



Once a slow boil is achieved, turn heat to low and let the marinade simmer.

Turn the chicken on its side every 10 to 15 minutes until the chicken is cooked. Turn the chicken at least 2 times each side.

Take chicken out of the pan and let it drain on a wire rack. Let it cool.

Pre-heat oven to 400 degrees Fahrenheit.


Roast the chicken in the oven or turbo roaster (at 400 degrees Fahrenheit) to achieve an almost crispy skin. Roasting time may vary depending on the doneness you prefer. Remember, however, that the chicken is already cooked from the boiling and simmering.


Baste the chicken with the marinade from the pot pan during roasting.


Before serving, baste the chicken again with the marinade from the pot pan. Serve with steamed white rice and veggies i.e., baby bok choy.




SOY CHICKEN
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