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soy sauce chicken

prelude: i cook by heart and not by measurement, so these are pretty rough but it'll definitely get you close enough!


  1. start by frying the ginger with cooking oil on low heat to release the flavour, then turn up to med/high heat and fry the raw chicken until golden brown on all sides. add a splash of shaoxing wine while it is still raw.
  2. in the meantime, mix dark soy sauce, light soy sauce, and hot water in a 0.5:0.5:1.25 ratio. make enough to barely cover the chicken. dissolve rock sugar in this solution too
  3. throw this mixture into the hot pan with chicken and ginger, toss in a bay leaf, cover and let cook/steam for 10-15 minutes
  4. take the cover off and then let the mixture reduce until desired texture of sauce. it's tasty both watery and syruppy, but if you're reducing by a lot, reduce the amount of soy sauce you add!
  5. garnish with green onions as needed
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