How To Make Cantonese Soy Sauce Chicken 酱油鸡 / 豉油鸡

Soy Sauce Chicken, by name, you know the main ingredient is the soy sauce. I will share a soy sauce saving method to make the whole poached chicken. The secret to silky smooth chicken is about cooking temperature and time. ⬇️💖⬇️💖⬇️ RECIPE BELOW ⬇️💖⬇️💖⬇️
[Ingredients]
Chicken 1.8kg (1 Whole)
Oil 25g (2 Tbsp)
Soy Sauce 600g (2½ Cups)
Dark Soy Sauce 150g (⅔ Cup)
Glutinous Rice Cooking Wine 40g (3 Tbsp)
Brown Rock Sugar Pieces 220g (2½ Piece)
Star Anise 6g (3)
Bay Leaves 5g (5)
Cinnamon 5g (¼ Stick)
Black Cardamom 3g (1)
Fennel 8g (2 Tbsp)
Licorice Root 5g (1 Piece)
Cloves 3g (10 Pieces)
Chinese Green Onion 60g (1 Stick Of White Part)
Ginger 40g (1 Knob)
Corn Starch 5g (2 Tsp)
Oil 5g (1 Tsp)
Steps:
1.Prepare the chicken: cut off feet, remove the giblets and remove any residue hair; chicken neck can be retained;
2. Add water, green onion, and ginger in the pot; bring to a boil; blanch the chicken; chill in ice water immediately after blanching;
3. Add oil to the hot pan; stir fry the green onion, ginger, and the spices; Add water, soy sauce, dark soy sauce, brown rock sugar pieces, and glutinous rice cooking wine to the pot; Cook for 20 minutes; Let the sauce cool to 180F
4. Hold the chicken by the hook or neck, submerge in and out of the sauce for 3 times, each time in the sauce for being 5-10 seconds; Put the chicken in the sauce and simmer over 20-30 minutes. For cage-free chicken in a smaller size, it takes only about 20 minutes and a few more minutes. The bigger chicken I used in the video took about 28 minutes;
5. Insert a meat thermometer in the thigh; the chicken is cooked when the internal temperature reaches 165F, or you may insert a toothpick in the thigh; when you pull out the toothpick, if you see red or pink-color blood on it, it means it is not done yet; if you see white or semi-transparent liquid on it, it is done;
6. Cut the chicken after it has cooled
7. Make the thickened sauce before serving; 2 parts of strained sauce, 1 part of water, and some corn starch; simmer over low heat, add some oil to brighten the color; pour the thickened sauce onto the chicken and serve.
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[@forrestshi7505]

超级温暖的声音

[@fancynotes8899]

你好，感谢收看和鼓励🌺新年快乐！

[@hengngianphuan3339]

今晩才找到你的視頻，謝謝你的分享，小家庭4个成員該怎麼樣多少分量的藥材來煮才不會浪費香料，謝謝你👍👍👍😘😘😘

[@jameslin5910]

非常好的菜方. 以前总是掌握不住烹调的温度和时间. 这个视频给出了很好的答案. 不光是酱油鸡, 做白斩鸡也可用同样的方法.

[@雅洁老师]

非常喜欢听桥桥妈的语音解说，是一种总享受啊，当然您的美食也的确很棒！
听到你说：咕嘟，咕嘟！好熟悉的语言呀！多少年没听到了！👏👏👏👏👏
常速看满，点赞支持9.

[@fancynotes8899]

你好，感谢收看和鼓励，新年快乐呀~🌺

[@kongwahcheong8628]

8

[@emmaz.3020]

我找一个靠谱的豉油鸡教程好久了，好喜欢你的所有视频

[@fancynotes8899]

谢谢收看和留言，这个豉油鸡很嫩，试试看

[@aaronvincent9003]

讲解清晰简单，条理分明，很好的视频。谢谢分享。

[@lmkmomo]

刚刚做了一次，真的超好吃的，感谢分享！

[@fancynotes8899]

谢谢反馈~鸡肉非常嫩，我家人也很喜欢

[@yanniyangq]

谢谢分享 一直很想学这道菜的 超棒的！！！ 看上去就好嫩多汁啊！

[@fancynotes8899]

是呀，嫩嫩的，汤汁味道很足😋

[@kwaichiwong9815]

多謝 小橋姐

[@fancynotes8899]

你好，感谢收看和评论。新年快乐~🌺

My mouth watering ❤

[@一隻憨憨-e9q]

祝2021年快樂~like13

[@cynthiawang873]

加油

[@fancynotes8899]

过年好！祝Cynthia和家人平安健康，大吉大利！

[@eileeneaton1414]

我想请问一下，卤汁可以重复使用吗？该怎么保存？谢谢。

[@fancynotes8899]

你好，可以重复用。家庭做法，留着一大锅卤汁比较占地方，所以我自己很少保留。天气不热，如果几天之内用，可以每天烧开。天热的时候，必须冷藏。近几天不用就冷冻。下次用再添一些新料。

[@eileeneaton1414]

@@fancynotes8899 谢谢你 ☺️

[@syvtt10]

这个是不是叫烧鸡

[@EricRod-nc1yx]

请问酱油和生抽的区别是什么呀 我一直以为酱油是老抽和生抽的总称 谢谢

[@fancynotes8899]

你好，酱油，生抽和老抽严格说都不一样。小时候基本上只有酱油(soy sauce)，也就是黄豆发酵得到的。现在市面上酱油反而很少见了，大多是生抽(light soy sauce)和老抽(dark soy sauce)。生抽和老抽都是从酱油中提取出来的。所以，三者味道也不一样的。我的一点儿粗浅认识，和大家分享🌺

[@mingruikuo1717]

👍100分。

[@fancynotes8899]

感谢收看和点赞🌺周末愉快！

[@伏羲后人]

真复杂

[@jojozhang4641]

请问不要用生抽 那是什么酱油呀

[@fancynotes8899]

你好，超市有卖酱油的，它的颜色比生抽深一点儿，比老抽颜色浅。现在酱油的选择不多了，大多数都是生抽。酱油英文叫soy sauce，生抽是light soy sauce。判断不准的时候，看英文标签也能明白。新春快乐！

[@jojozhang4641]

谢谢桥桥妈，我还以为酱油只有生抽，老抽。你说的是不是类似美极酱油

[@aaronvincent9003]

日本酱油不分生抽老抽，因此如果想要酱油，可以买日本的龟甲万酱油。日本酱油虽然稍微比国产的贵一点，但保证是黄豆瓤制的，没有假货。

[@ChristopherWang]

總覺得肉不夠熟，帶血色的雞肉，我實在是不敢吃。