Hong Kong-style Soy Sauce Chicken

Ingredients

• 1 whole chicken (about 3-4 pounds) (1.4-1.8 kg) 1 whole chicken (about 3-4 pounds) (1.4-1.8 kg)
• 1 cup (240 ml) soy sauce 1 cup (240 ml) soy sauce
• 1/2 cup (120 ml) dark soy sauce 1/2 cup (120 ml) dark soy sauce
• 1/4 cup (60 ml) Shaoxing wine 1/4 cup (60 ml) Shaoxing wine
• 1/4 cup (60 ml) oyster sauce 1/4 cup (60 ml) oyster sauce
• 1/4 cup (60 ml) hoisin sauce 1/4 cup (60 ml) hoisin sauce
• 1/4 cup (60 ml) honey 1/4 cup (60 ml) honey
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2-inch (5 cm) piece of ginger, sliced 2-inch (5 cm) piece of ginger, sliced
• 2 star anise 2 star anise
• 2 cinnamon sticks 2 cinnamon sticks
• 4 cups (960 ml) water 4 cups (960 ml) water
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 15g (Saturated Fat: 4g)
• Carbohydrates: 15g (Sugar: 10g)
• Protein: 40g
• Fiber: 1g
• Salt: 4g

Preparation

1. 1.
   In a large pot, combine the soy sauce, dark soy sauce, Shaoxing wine, oyster sauce, hoisin sauce, honey, minced garlic, ginger slices, star anise, and cinnamon sticks. Stir well to combine.
2. 2.
   Add the chicken to the pot, ensuring it is fully submerged in the marinade. Let it marinate for at least 2 hours, or overnight for best results.
3. 3.
   After marinating, remove the chicken from the marinade and set aside. Reserve the marinade for later use.
4. 4.
   Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and sear on all sides until golden brown.
5. 5.
   Pour the reserved marinade and water into the skillet, ensuring the chicken is fully immersed. Bring to a boil, then reduce the heat to low and simmer for about 45 minutes, or until the chicken is cooked through and tender.
6. 6.
   Once cooked, remove the chicken from the skillet and let it rest for a few minutes before slicing.
7. 7.
   Serve the Hong Kong-style Soy Sauce Chicken with steamed rice or noodles, drizzling the sauce over the chicken for extra flavor.

Treat your ingredients with care...

• Soy Sauce — Use a high-quality soy sauce for the best flavor. Adjust the amount according to your preference for saltiness.
• Shaoxing Wine — If you can't find Shaoxing wine, you can substitute it with dry sherry or rice wine vinegar.
• Dark Soy Sauce — Dark soy sauce adds color and depth to the dish. If unavailable, you can use regular soy sauce, but the color may be lighter.
• Oyster Sauce — Look for vegetarian oyster sauce if you prefer a vegetarian version of the dish.
• Star Anise — Be cautious with the amount of star anise as it can be overpowering. Adjust according to your taste preference.

Tips & Tricks

• For a glossy finish, brush the chicken with the marinade while cooking.
• To intensify the flavors, let the chicken marinate overnight in the refrigerator.
• If you prefer a spicier kick, add a small amount of chili paste or chili flakes to the marinade.
• Serve the chicken with a side of blanched bok choy or steamed vegetables for a complete meal.
• Leftover chicken can be used in sandwiches, salads, or stir-fries for a delicious twist.

Serving advice

Serve the Hong Kong-style Soy Sauce Chicken as a main dish, accompanied by steamed rice or noodles. Garnish with chopped green onions or cilantro for added freshness.

Presentation advice

Arrange the sliced chicken on a platter, drizzling the sauce over the top. Garnish with a sprinkle of sesame seeds and a few fresh cilantro leaves for an appealing presentation.