酱油鸡 Hong Kong Soy Sauce Chicken ( Perfected Recipe )
ฝัง
- เผยแพร่เมื่อ 2 มิ.ย. 2020
- Popular in Chinese deli. Lot of Asian buy this ready cooked at Chinese Deli. And have the chef, chopped those into serving pieces, on the spot. Bring home order. Now you can make this at your own kitchen. No need to use whole chicken that takes lot of work & left over, just use chicken quarters and save money too.
Below are the list of those ingredients. Again thru the courtesy of Mr. Michael Taylor. Who type those list in his comment section. So we can conveniently COPY-PASTE-PRINT the same.
List of Ingredients: * created by HAPPY WOK *
2 pcs ------ chicken quarters
4 cups ---- water
1 Tbsp ---- chicken bouillon
3/4 cup --- Light soy sauce
1/2 cup --- each, dark soy sauce, rice wine, brown sugar
3 Tbsp ---- sesame oil
1 bulb ----- garlic (smacked only)
3 oz -------- ginger (about 4 thumb size, sliced)
3 pcs ------ star anise
1 pc -------- cinnamon bark
2 pcs ------ dried tangerine peels
1 tsp ------- five spice seasoning
NOTE: save used sauce for next batch of cooking with chicken or pork. - แนวปฏิบัติและการใช้ชีวิต
Best way to make a cooking video, right too the point and not a 20-30 minutes video just with talking. Can't wait to try this.
I am glad you like the way I makes cooking video. Direct to the point of just how2cook. No long wasting time, talking or showing not needed clips. Thanks for watching.
Exactly, 100%
Agree..im gonna try this also
This is the best recipe ive ever seen. Its so authentic better than restaurants. Tried it and keep on doing over and over. So thankful i found your video. Hope you continue to share more recipes!
Glad you liked it!! Yes, more chinese home cooking recipes to come. Thanks for watching.
I just found your channel and I couldn’t be more happier 😂. Thank you for all amazing recipes 🙏🏻 😊
Welcome!! to my chinese home cooking channel. Thanks for watching.
Nice to see you again Sensai!!! What a great recipe! I bet that's full of flavor! Thanks for sharing....
It was! grasshopper. I hope you make some of this loaded with flavor, braising the chicken. Thanks for watching.
Who needs to hear this? I have tried it and this recipe is the best. Thanks for the clear instruction too.
Great to hear that. This shows again, my cooking recipes are good and proven over time. Thanks to my parents, who teaches me when i was just teen. Now that I have retired , I am sharing this to all viewers . Thanks for watching.
I like your video which demonstrates solid skills in mastering the authentic Cantonese recipes. You also make it work with ingredients that we can get here (me being in the U.S.). Thank you for sharing these videos which bring back so much fond memories of home in China for me!
Glad you like them! Some find it complicated when they saw the lost list of ingredients. But actually, the step for preparation is easy and straight forward. Following the recipe bring the most aromatic cooking we can make, just like in my home town Taishan , China. Thanks for watching.
I made this chicken recipe today for lunch. Since we dont have tangerine peel in the pantry, i just omit it in the sauce mixture and copied everything in my cooking. While cooking, You can smell The aroma in your kitchen like you are at Hongkong’s hawker place. This recipe really tastes SOOOOOO GOOOOOD!!! Everyone in the family liked it!
Thanks uncle chef for sharing your recipe. More power to you!
Sounds great! Yes, lot of good aromatic ingredients, contribute to emit good aroma in your kitchen. I am glad you made this and was successfully able to duplicate this cooking. And most of all, you guys love it. Thanks for watching. ( BTW, since you address me Uncle, are you also asian like me? just curious, LOL.. )
My son loves soy sauce chicken! I’ll have to make this for him. Thank you for another easy, yummy recipe! Love your videos. 💕
You are so welcome! Your Son is so lucky to have a mother that care and cook good food for him. This bounding will be very strong. He will miss your cooking, when he have his own family. Thanks for watching.
I made this recipe tonight, it was outstanding! Thank you chef for sharing this with us.
Fantastic! I hope you like it too. Thanks for watching.
Was the skin crispy?
Looks so juicy and savoury! Recipe looks amazing- excellent tips with freezing marinade for future use. Thx a lot Chef!
My pleasure! Thanks for appreciating this cooking and also thank you for watching.
I made this using a small fresh chicken, minus the head 😂 from my Asian market. I cooked it whole and it came out fantastic!!!! Thank you Chef! Once again, I am grateful for your channel and for your wonderful simple recipes and techniques.
Anna from New York City
Fantastic! Anna. I am happy that you able to make some and it was a success. Thanks for watching.
It looks delicious will definitely try it out . Thx for sharing. Is my favourite. Delicious with hot steamy rice or noodles 👍
Thank you so much 😊 For appreciating . And also thank you for watching this video.
Dinner this weekend, with a nice side of fluffy jasmine rice and steamed green beans yum!
Sounds great! That is good combination with this cooking. Thanks for suggesting and also Thanks for watching.
Wow 😳 looks very delicious 😋 I will definitely have to try this one. Thanks for sharing.
My pleasure 😊 Yes, make some soon and enjoy your cooking. Thanks for watching.
Delicious recipes and one of my favorite cooking shows!
Glad you like them! HAPPY NEW YEAR.
Thank you, for providing the ingredients at the end and the video. 👍🏼👍🏼👍🏼👍🏼👍🏼
Your very welcome. Thanks for watching.
Thank you for sharing this beautiful recipe Im gonna try this
My pleasure 😊 Yes, make some soon. I think you gonna like it for sure. thanks for watching. .
Thank you for this recipe. It was my first time cooking soy sauce chicken. It’s as though we ate at hong kong 😊 Excellent recipe!
Glad you enjoyed it. Thanks for watching.
This yummy dish reminds me of my late father's cooking. I will make this soon but I will try it in the Instant Pot. Thanks Chef!
My pleasure 😊 I am happy this bring back the good old days, when you father was still with you cooking this type soy sauce chicken. Instant Pot will work too. Thanks for watching.
Hubby & I cooked this tonight. Very flavorful with all those ingredients! It reminds me of flavors of Peking duck. Very similar. Thank you 🙏
Sounds great! I am glad you guys like it. Thanks for watching.
Thanks so much for this beautiful looking chicken 😍
🙏💕👍
Most welcome 😊 I am happy you like this cooking . Thanks for watching.
Omg I think I found the recipe my mom use to make for me as kid!! Thank you!!
You are so welcome! Make some and bring back memories of the good old days. thanks for watching.
Thanks for the video Happy Wok, cheers! 🍻
My pleasure! thanks for watching.
So much flavor there. Nice chop, great videos.
Thank you 😋 for appreciating this cooking and also thanks for watching
I cooked this lunchtime. This is legit, tender and very delicious. Thanks for sharing chef ❤️❤️❤️
You are so welcome. I am glad you made some and like it too. Thanks for reporting and thanks for watching.
@@HAPPYWOK I kept the sauce as you said. Next time pork trotters and use the left over sauce. Maybe I will cook it for 2 hrs to achieve the fall off the bones❤️
Reminds me of being back in Hong Kong!!!!!!!!
Lots of Love
from India!!!!
Wow, you been to HONG KONG. That is good to experience lot of excellent cooking in those restaurants and street food vendors. Thanks for watching.
@@HAPPYWOK Yes, I adore Cantonese cuisine and all your recipes as well!!! I especially miss the food in HK and Guangzhou , your channel helps me relive those food memories!!!
Much Love xx
Happy Wok is the God of Cookery, the Real Deal!
You already knows, that is good that you can spot one. thanks for watching
@Matthew . Thanks for watching.
@Matthew your welcome.
Look so yummy. Thanks for sharing
Most welcome 😊 And thanks for watching.
OMG, I just cooked this. This is one of the best chicken recipe I have cooked. My son really enjoyed the meal. I couldn't find tangerine peel so I used fresh lemon juice instead but it was delicious. Thanks for sharing.
Glad you liked it!!
@@HAPPYWOK This has become my family's favorite. We are cooking this right now for dinner. Greetings from Papua New Guinea 🇵🇬.
@@weevolvehealthandbeautypro549 I am glad you guys like this one. Thanks for reporting my dedicated follower from Papua New Guinea.
damn that looks great, i'm going to try this on the weekend, thank you my friend and keep the vids coming
Thanks for appreciating this cooking. Yes, make some on weekend I know you gonna like it too. Thanks for watching.
Deliciousos!
@@fanniemitchell9518 : Thanks and also thank you for watching.
Wow, this is so much easier than the way I learned it, using a whole chicken and ladling the soy sauce over the chicken for hours.... Looks delicious! I will have to try it!
Sounds great! Yes, in restaurant we do mass production. So whole chicken are the way to go. But this is home cooking way. So I modified the amount and way to do it practically at home. Thanks for watching.
@@HAPPYWOK do I need to change the measurements for a whole chicken? Thank you.
@@kt3639 : Yes, depending how big is your whole chicken. Maybe double or triple the list. Thanks for asking. Thanks for watching.
Thanks for sharing looks delicious
Thank you too for visiting and also thanks for watching.
One of the treasures of oakland Chinatown. Not far from Hong sau roe.I love the utility of chinese cooking. Nothing wasted.I like this next to my dongbei di san xian and kan lan in garlic sauce. Sifu many thanks for sharing your experiences. For the great act of teaching a man to fish.In the countryside we often ask ....Have you eaten yet? Food is health. Next to wushu. Promoting health and happiness!
WOW, " Have you eaten yet?"--- in cantonese --Saet Fan La? How did you know that? Sound like you have chinese background. And those list of chinese cooking, you really knows which are the most tasty one. I like that. Thanks for watching. Stay safe and stay healthy. Gets vaccinated soon, if not yet done.
@@HAPPYWOK Sifu it pleases Me to hear your kind words. Chinese culture has been part of life since elementary school. The smells from friends houses.Wushu and philosophy. My martial arts coach was from Shandong. He was muslim and introduced me to Chinese Islam and some of the terrific dishes. My second teacher was from Shanghai and his wife was from Sichuan. So good luck later graced me with dishes from both regions. I married an acrobat from jilin and later moved to jilin. I made some friends from Xinjiang. I understand some Cantonese.... Just as here Cantonese people will struggle to understand my dongbei accent.The terrible part of China..... I became Chinese. I stopped driving and opted for cycling. Practicing chi gong while coca cola chicken simmers.In these times we need patience from Chinese history. I alredy had covid... I will get vaccinated. Duo xie Sifu. You inspire to continue learning.I hope to never retire!
Thank you, making this tomorrow for food prep for the week.
Wonderful! Have fun making this delicious cooking. I do hope you gonna like it too. Thanks for watching.
Waaauw .
The best👌😋👍
Thank you 😋Thanks also for watching.
Thanks Chef! Can’t wait to try this, looks amazing!!!
Yes, make some soon. I guaranty you gonna like it too. thanks for watching .
多謝你演示此方法。 我中意唐餐, 會喺屋企試吓呢個。
謝謝收看
@@HAPPYWOK OK, confession time. I used Google translate to get the Chinese characters. I lived in Hong Kong for 13 years and Nor sec gong siew siew Gwandong Wha. The only problem I had with cooking Chinese food at home in the UK was that the gas flame is not really powerful enough, especially for stir fry. I've overcome this by using two woks and transferring from one to another every 30-40 seconds. I'm looking forward to watching a lot more of your Happy Wok videos and improving my cooking. Joy Gin.
Thank you, this is a favourite in my family!
Mine too! They are so tasty. Thanks for watching.
I made this tonight and it is soooooooo good!Thanks for sharing!!
You are so welcome! I am glad you made it and like it too. Thanks for reporting. Thanks for watching.
This is a very simple yet good recipe! Good idea to use chicken quarter, once you chop into pieces you'll hardly know. In the US chicken quarter is half the price of whole chicken.
Yes. You are absolutely correct. Simple yet tasty. Chicken quarters are economical way of having chicken cooking. Thanks for watching.
Thank you HAPPY WOK. Soy Chicken is delicious. I'll give this a go.
Please do! Make some soon. Thanks for watching.
Excellent instructions. Thank you.
Glad it was helpful! Thanks for reporting. Thanks for watching.
The best soy sauce chicken recipe on TH-cam..Thanks a lot👌
My pleasure 😊 Thanks for watching.
i like that this was filmed 3 years ago but looks like it was filmed 30 years ago. like i actually like that. i'll make this tmrw thanks bro.
Your very welcome.
😋🤤👍merci pour cette magnifique vidéo 🙏
marci vouco manmuselle Lucie.
Your channel is incredible. Kind regards from Brazil.
Thanks for appreciating my cooking channel. And also thanks for watching.
Wow! Looks so yummy , I will try this and I know my boss like it so much 😃
Please do! I am sure your boss will be delighted with your newly acquired skill in cooking. I hope your boss will give you a nice raise. thanks for watching.
Looks so good and easy DIY.
Thank you! 😊 and also thanks for watching. .
Looks so easy to prepare...and looks yummy...I got it for my menu
Wonderful! Make some soon. Thanks for watching.
Just made this and it’s so delicious! I couldn’t find dried tangerine peel at my local asian market so i used lemon juice instead. Absolutely tasty will be making this again forsure! Blessings to you from Melbourne Australia 😃
Wonderful! Sound great. Your good to be able to think about substituting dried tangerine peel into lemon juice. Thanks for watching my friend from Australia.
You don’t have to buy dried tangerine peel… just save the skins from clementines and dry em in the window! Much easier and cheaper
Hi, if you buy mandarin orange from d store, don't throw the rind, dry it under the sun. when it's dry, you can keep it in a jar or ziplock.
Thank you, it came out perfect. ❤
That is nice of you..reporting. I am glad you really made some. Thanks for watching.
Had this for dinner. Chicken melts in your mouth 🤤 so tender
😋 I am glad you did make some and like it. thanks for watching.
Hong Kong chicken has been a staple in South African cuisine for a hundred years. My mother made this EVERY Sunday. Just a bit darker and the process is different.
Nice to know that some chinese immigrant to your country, did brought their cooking and introduce to local. Your Mom is good, she knows to add more dark soy sauce to make it darker. Thanks for reporting. Thanks for watching.
Spot on...👍🏼
Thanks and also thanks for watching
good tip to keep the cooking sauce, thank you
Your most welcome and Thanks for watching.
wao Happy Wok is the God of Cookery, the Real Deal!
Thanks and also thank you for watching.
Goodluck
I'm learning to cook chinese and used this recipe, absolutely delicious! You mention saving the stock to use again and again, can you link other recipes I can make using the stock? Pork, noodle soups, eggs etc?
Just substitute chicken with other type of meat and experiment. Who knows , you might like your new creation. Thanks for asking. Thanks for watching.
@@HAPPYWOK thankyou for your reply. Other recipes say that if the broth is filtered after cooking and cooled quickly in the refrigerator it can be used again and again as long as it is boiled every 4 days (if kept I'm the refrigerator) or boiled every 1 month (if kept I'm the freezer) with adjustment of ingredients each time it is used. They call it a "Master Broth" that gets better each time it is used as the broth takes on the flavour of each cook.
Is this true that I can reuse the broth indefinitely as long as it is filtered after each use, cooled (or frozen) quickly and reseasoned for each subsequent cook?
I admire the beautiful job you do with all of your cooking.... I can tell you have a deep love for it... Just like me..🩵🌱
I’m happy you like my cooking 🧑🍳 . Thanks .
thank you so much for the recipe
Most welcome 😊 I am glad you like this . Thanks for watching.
That looks so delicious!
It was! thanks for watching
That looks fantastic!
It does! thanks for watching.
Thks look amazing this chicken cn suit for chicken rice 😊👌
Yes it does! That is actually what we did here, after this video. Thanks for suggesting and also Thanks for watching.
Thank you for the delicious video. Is the remaining liquid in the pot the same thing you get in the small container when you order the soy sauce chicken at a restaurant?
Possible. I use those remaining liquid as dipping sauce for this braised chicken. Since they are plentiful, I keep it and use it next day for braising pork belly. Thanks for asking and also Thanks for watching.
Wow I like to eat this with the ginger/scallion and oil dipping sauce!!!!
Sounds great! Make some soon and enjoy. Thanks for watching.
Looks awesome!
It is! Taste delicious too. thanks for watching.
O my! Looks so good!
Yes, Look good and taste good too. Thanks for watching this video.
Hi @HAPPYWOK great video as always, is five spices seasoning the same as five spices powder?
Yes they are! Just different translation from different person. Thanks for asking and thanks for watching.
I like to garnish this with ginger & green onion oil. Do you have the recipe or video on how to make that? Thanks! PS I’ve learned so much from your videos. I also found out that you don’t necessarily need to produce wok hei but it’s good to have if you have the equipment.
I did one with green onion video and use it for soaking noodle . But not ginger oil. I am glad you have watched and learned from my cooking videos. Thanks for watching.
I HAD to try this and I can say: That shit rocks! Thanks a lot for sharing!
Your very welcome Alex . Thanks for watching.
It looks delicious.
It was! Not fried but braising . Thanks for watching.
you made it look so easy to do. I am going shopping tomorrow. I got some of those ingredients already. Always one of the best cooking channels on you tube.
Have fun! Make some soon. Thanks for appreciating my chinese home cooking channel. thanks for watching. .
Yummy 😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋👍👍👍👍👍👍👍thanks for sharing your skill.
Your very welcome. Thanks for watching.
I miss HK 😍 I miss the foods 😋
Hong Kong are Cantonese. And your truly is also cantonese. Hence almost all my cooking are cantonese home style cooking. thanks for watching.
Oh yeah, looks good!
Thanks Todd, I know you know how to make this with your eyes closed. LOL.. thanks for watching
Looks perfect Happy Wok...love your videos, i am learning so much. Here in Italy, its hard to find lots of these ingredients...so i found asian market online and theyre very cheap and deliver to me. So i have a pantry of asian products, because i love asian food.
Is rice wine different to shaoxing wine?
Thankyou so much for teaching me so much, i am very grateful 🙏❤🇮🇹 Samantha from Italy...
You are so welcome!. I am glad you have found a way to stock your pantry with some asian cooking ingredients. Shaoxing wine got flavor than regular rice wine. Thanks for asking and also thanks for watching.
Looks so good! Never seen portions like that before though. So do you pick out the bones when you eat?
Yes, pick out the bone first. Thanks for asking. Thanks for watching.
very delicious, thank you!
Your welcome and thanks for watching.
@@HAPPYWOK btw how does your chicken skin becomes so dark? Mine comes out much lighter. and why wait 20 minutes before chopping? the reason I ask this is because I am learning cantonese cooking (beginner)
@@winstonken1856 some dark soy sauce is not dark enough. Resting cooked chicken before chopped allow the meat re absurd some juice. And easy for your to handle...not that super hot anymore. Good to know your learning Cantonese cooking. Thanks for asking and thank you for watching.
Happy Wok? Lol. While watching this, I was like bruh, what did those ingredients do to piss you off. Nice recipe btw, can't wait to try it!
LOL.. that is funny. You talk like my funny adult kids. Yes, those ingredients are to load the most aromatic cooking we can get, chinese style. LOL... Thanks for watching.
Pretty simple recipe for such an amazing looking dish. Thank you so much.
Most welcome 😊 Thanks for watching.
Chef, when you recycle the sauce mixture for the next cooking, do you need to add anything to the sauce mixture other than chicken. Thank you
No need unless you got larger meat quantity. Then you may add another 25 to 50% of those listed ingredients. Thanks for asking and also thanks for watching.
Hello Chef! If I do not have chicken bouillon, what should I use to replace it? Also do you have the recipe for the ginger scallion oil that they normally serve it in HK?
You can used chicken seasoning cube from knor's products. Thanks for asking . . Thanks for watching.
Very nice thank you
Most welcome 😊 Thanks for watching.
Wow cant get easier than that! I have to try this.
You can do it! I am sure your be able to duplicate this tasty cooking. Thanks for watching this video.
Nice...... Thanks you.
Most welcome and also Thanks for watching.
Very nice!
Thanks for appreciating this cooking and also thanks for watching.
Hello,needed to know if I save sauce how do I store it? And for how long do you heat before re-using to prevent cross contamination? Thank you liked and subbed!👍🏼
Transfer the sauce just after it cold down, into a sealed jar. And refrigerate. Can keep up to a month. Make sure, all utensils are clean.
@@HAPPYWOK thank you!
@@Lobo47478 to re-use the sauce.. Just bring it to a boil then add chicken meat...then simmer them until chicken is cooked.
@@HAPPYWOK thx again!
I'm trying this for tonight's dinner, if i want to save the sauce do i have to run it through a sieve to remove all the aromatics or do i just keep it all together in the fridge/freezer as is. thankyou for your videos
Just keep it together. Use it again ..one more than for braising your next chicken meat. Thanks for asking.
fast smile video looks sooo delicious
Thank you 😋 I suggest make some soon and enjoy your cooking. thanks for watching. .
Looks good
Thanks. And also thank you for watching.
Hi is the sauce same as the one used for the cuttle fish being sold in tai o village?
It is possible. The sauce can also make for pork or seafood. Thanks for asking and also Thanks for watching.
Great recipe ! However I feel confused concerning the quantity of waterI should use : 4 cups as stated in the list or 1 pint = 2 cups like you've shown in the video ? Thx
Sorry about the confusion. The video only show how those ingredients look like. For the exact amount used. Please follow those listed in the last part each of my video. Thanks for asking and also thanks for watching.
@@HAPPYWOK Thx for your quick reply ! Cheers
@@galantins : Your very welcome.
Hilo how many times can you re use the broth.? Also can i use whole chicken , maybe chop in half before put in pot? With the braised pork , how long do you boil for ? Is same technique 15minutes simmer, then flip another 15min , then turn off? I like recipe will try .
I would discard the dark broth after 2 days. With pork, you need much longer period of time. Say 45 to 60 minutes. ( so the skin will be tender too ) Thanks for asking . Thanks for watching.
How much Sugar pls , amount not listed.thank you for yr recipe, chicken looks delicious
Sorry. It was listed, as this way ---- " 1/2 cup -- each, dark soy sauce, rice wine, brown sugar." Thanks for asking. Thanks for watching.
@@HAPPYWOK ok. Thank you
I like the sauce!
Yes, it is rich in flavor. Thanks for watching.
Is it possible to make the chicken crunchy like Beijing duck under the grill for example or will it dry out completely?
Not possible in this apartment small kitchen. Need commercial round up right oven to do that. ( This is chinese home cooking channel ) Thanks for asking and also thanks for watching. .
Wow so nice 🤩🤩🤩
Many many thanks. Also thanks for watching.
@@HAPPYWOK my favorite since then tnx
I wish i had some chicken in my fridge right now
You can always go out and shop for chicken quarter. Thanks for watching.
The tangerine peels, what can I substitute it with? Can it be optional too? TIA
But they are highly available in asian groceries. Anyway you may used freshly squeezed lemon. Thanks for asking and also Thanks for watching.
The only thing I don't have in our pantry are dried tangerine peels. Do we have a replacement for that or do I just cook without it?
You may used orange peels and sun dried them for days. Or try use 1 tsp lemon juice, may work too. Thanks for asking. Thanks for watching.
Hello chef, do you have social media where we can tag you when we share pictures of your recipe? So you can see if your students are doing good job 😁
Yes I do. I do have several Facebook account.