Bessie Tam - Soy Sauce Chicken
For my favorite & easy recipe, it's "Soy Sauce Chicken" It's simple, quick and easy.
Chicken wings (whole or preferrably with drums cut out) -10 pieces Green Union (about 1 "glove" or more as desired) Garlic (about 2 gloves)
Ginger (about 1 teaspoon cut up)
Soy Sauce (about 2 cups)
Oyster Sauce (about 2 tablespoons)
Pepper (as much as desired)
Sugar (about 1 teaspoon)
Salt (a little)
Oil (Vegetable or Corn, whatever you prefer) (about 1.5 tablespoon)
Wash chicken, cut up as desired. Dry chicken
Wash and remove skin from ginger. Cut to pinky-finger size.
Remove skin from garlic, slice
Wash green onion, cut some into ½-finger long lengths. Cut some into ½-cm length long. Remember to keep the white part near the root, this can be added with the garlic or later on with the green onion.
Heat up a shallow pot or a saucer (preferrably non-stick). Depending on how much chicken you have & whether the pan's non-stick or not, add the appropriate among of oil.
Add ginger and garlic.
when ginger & garlic is starting to brown, add chicken. cover pot/pan with a lid
Let chicken cook. Stir chicken about every 5-10 minutes to make sure it's cooked thoroughtly. Cook chicken until it's almost done (3/4 to 4/5 done). To check that it's cooked til the desired degree, poke a chop stick (or fork, etc.) into thickest piece of chicken until chop stick hits the bone, if there's only a little bit of blood coming out very slowly, then it's cooked to the desired degree. (If there's no blood coming out, it's too well done; it's better to add the soy sauce earlier than later-but timing will come with practice & depends on your taste).
Pour soy sauce onto chicken. Add green onion (only the ½-finger length ones). Stir well. Chicken should be at least lightly coated with the soysauce. Add more or less as desired, but chicken should be coated with a little bit of soy sauce.
Add pepper & salt & suger. Add oyster sauce. Stir well.
Cover pot/pan with lid and let chicken cook until fully done. Stir and turn chicken once in a while to allow a nice soy sauce coat on everything.
With chicken still in pot, sprinkle chopped green onion pieces on top and cover pot again. Remove chicken from pot when ready to serve or I recommend serving from the pot. Be sure to serve the chicken with the sauce.
Green onion is optional, but I don't recommend any other substitute.
**The soy sauce will tend to stick to the pan/pot when you're cooking. The trick is to make sure there's enough oil to coat the chicken & pan before adding the soy sauce. In addition, as long as you don't let the sauce evaporate completely by keeping the lid on, the sauce is pretty easy to wash off after soaking for about 5 minutes (if it needs to be soaked at all).
The amount of soy sauce to add really depends on your taste, which you'll acquire after the 2nd try of this recipe.
If you like spicy food, you can add red-chili peppers when adding the soy sauce or just by adding more black or white pepper (I prefer adding white pepper cuz it's more chinese-style).
I realize that the instructions "sound" a bit much, but it's really very simple once you try to recipe. Have fun and enjoy the soy sauce chicken!! :)
Bessie Tam, SFOBBT@dames.com