Soy Chicken Recipe
(Chiyou Ji)
Chinese Recipes

This dish can be served hot as a main course, or cold as a starter. Do not discard the cooking sauce; it can be stored in the refrigerator for future use.
Ingredients

1
1 tsp
2 tsp
5 tbsp
3 tbsp
1 tbsp
3 tbsp
300 ml/1/2 pint

To garnish:  

chicken, weighing 1.5 kg/3-31/2 lb
freshly ground black pepper
finely chopped fresh root ginger
soy sauce
medium or dry sherry
brown sugar
vegetable oil
chicken stock or water

coriander leaves
  

Method:

1. Wash the chicken, dry thoroughly and rub inside and out with the pepper and ginger. Mix together the soy sauce, sherry and sugar. Spoon over the chicken and leave to marinate for at least 3 hours, turning the chicken occasionally.

2. Heat the oil in a large pan, add the whole chicken and fry, turning, until lightly browned on all sides.

3. Dilute the marinade with the stock or water. Add to the pan, bring to the boil, then lower the heat. Cover and simmer for 45 minutes, turning the chicken several times during cooking taking care to avoid breaking the skin.

4. Chop the chicken into small pieces. Arrange on a serving dish and baste with 2 tablespoons of the sauce. Garnish with coriander leaves. Serve hot.