No feast is complete without chicken; chicken holds a very important place in the Cantonese culinary philosophy, and one of the most classic ways to enjoy it is in soy sauce chicken. With its smooth skin, tender meat, and rich, savory sauce, every bite is a taste of authentic Cantonese cuisine. You don't have to go to a restaurant to enjoy authentic soy sauce chicken; you can easily make it at home with Weishida's premium soy sauce! Many Cantonese housewives praise it for its "great color and not overly salty" flavor. Simply immerse the whole chicken in a slow-cooked soy sauce made with Weishida's premium soy sauce, rock sugar, and spices, and simmer over low heat for about 30 minutes. Weishida's premium soy sauce uses first-pressed crude oil, brewed from virgin, high-protein, defatted soybeans, resulting in a very fresh flavor—a savory-sweet taste that perfectly brings out the chicken's natural flavor. The meat is tender, the sauce is rich, and the cooked chicken oil is glossy and reddish-brown, making your mouth water. With just a few simple steps, you can achieve restaurant-quality results; you could easily finish two bowls of rice with the sauce! Want to show off your skills next time? This bottle of Weishida Premium Soy Sauce is your secret weapon! Come and try it!
Materials
Soy Sauce Chicken, a classic dish from a restaurant, is easy to recreate with these delicious steps.
Prepare all the ingredients.
Clean the chicken, slice the ginger and garlic cloves, and cut the scallions and chili peppers into sections.
Heat cooking oil in a pot, add ginger, garlic slices, shallots, and chili peppers and sauté until fragrant. Add star anise, cinnamon, and bay leaves and sauté until fragrant.
Add rice wine, hot water, soy sauce, dark soy sauce, and rock sugar and bring to a boil. The moment you pour in the soy sauce, it releases an incredibly rich and mellow aroma! It uses the first-pressed crude oil, which smells exceptionally fragrant and tastes exceptionally fresh.
Place the whole chicken in the pot, bring to a boil over high heat for 3 minutes, then reduce to low heat, cover and simmer for 15 minutes. Turn the chicken over, continuously basting the chicken with the broth, then cover and simmer for another 15 minutes.
Remove the lid and reduce the sauce over high heat. Continue to baste the chicken with the sauce using a spoon until the sauce is thick enough to coat the chicken.
Remove the chicken from the pot and let it cool to room temperature before cutting it into pieces and arranging it on a plate. Pour the remaining broth from the pot over the chicken and sprinkle with toasted white sesame seeds before serving.
Tips for easily recreating the classic soy sauce chicken dish from this restaurant.
1. Adjust the amount of seasonings according to your personal preference. 2. To check if the chicken is cooked, insert chopsticks easily into the meat; if clear broth flows out, it's done. 3. When simmering, repeatedly pour the broth over the chicken, including inside the cavity, to help it color and prevent the skin from breaking apart.
