22 Jun '18, 4pm

Soya Sauce Chicken Recipe: Cantonese Chefs' recipe - ieatishootipost:

Add 1 cup water (250ml) to the “dry team” and steam for 30mins. Strain aromatic water into a pot and place the herbs in spice bags. Add ingredients in “wet team” to the pot and simmer for 30mins. Optional: Add a few chicken feet or wing tips at this stage to increase the collagen content and flavour of the sauce. Remove chicken feet (if used) and add the two chicken halves to the pot. Add enough water to cover the chicken. Bring to boil and turn down heat to a gentle simmer. Cook for 30mins, or until the deepest part of the thighs register 75°C. Remove chicken and place on rack. Mix a 1/2 cup of the braising sauce with 2 Tbsp honey or malt sugar. Brush glaze onto the skin surface of the chicken while it is still warm. Rest for at least 30mins before serving. For even better flavour, let the braising sauce cool down and let the chicken marinade in the sauce for another hour...

Full article: http://ieatishootipost.sg/soya-sauce-chicken-recipe-canto...

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