Recipes - Chinese

Straits Style Soy and Ginger Glazed Chicken
Straits style soy & ginger glazed chicken recipe


Glazed in a soy-based ginger sauce recipe, this chicken side dish goes best with hot rice. (Chinese recipe)
Cooking Time: 15mins - 30mins
Serves:2
Total time: 30mins - 60mins
Course: Main
Cook Method: Simmer
Cuisine: Chinese









Ingredients:

2 small chicken breast (skin on)
2 tbsp Chinese rice wine vinegar
2 tbsp vegetable oil
2 tbsp ginger (sliced very thin)
2 small shallots (quartered)
100g palm sugar
1 cinnamon stick
3 whole star anise pods
6 whole cloves of garlic
3 tbsp dark soy sauce
½ tsp salt




Steps:
  1. Rub the chicken breast with the rice wine vinegar and set aside until required.
  2. Heat oil in a small deep-sided saucepan, add in the sliced ginger and shallots. Stir-fry until lightly browned, then add the palm sugar, cinnamon, star anise and cloves.
  3. When the sugar caramelises, add the chicken breast and brown on all sides. Add the dark soy sauce, salt and enough water to cover half of the chicken.
  4. Remove from heat; Simmer uncovered in a 180°C oven for 20 mins, turning often. Add a little water if the sauce reduces too quickly.
  5. Remove the chicken when cooked and slice each breast into 4 pieces. Skim away all the fat from the surface of the sauce. Serve the sliced chicken with steaming hot rice and a bowl of the strained sauce.

 


asianinspirations.com.au
www.facebook.com/AsianInspirations
Straits Style Soy and Ginger Glazed Chicken

Straits Style Soy and Ginger Glazed Chicken

1 Star2 Stars3 Stars4 Stars5 Stars
Loading...

Glazed in a soy-based ginger sauce recipe, this chicken side dish goes best with hot rice. (Chinese recipe)

Cooking Time: 15mins - 30mins
Serves: 2
Total time: 30mins - 60mins
Course: Main
Cook Method: Simmer
Cuisine: Chinese
Ingredients

2 small chicken breast (skin on)
2 tbsp Chinese rice wine vinegar
2 tbsp vegetable oil
2 tbsp ginger (sliced very thin)
2 small shallots (quartered)
100g palm sugar
1 cinnamon stick
3 whole star anise pods
6 whole cloves of garlic
3 tbsp dark soy sauce
½ tsp salt

Instructions
  1. Rub the chicken breast with the rice wine vinegar and set aside until required.
  2. Heat oil in a small deep-sided saucepan, add in the sliced ginger and shallots. Stir-fry until lightly browned, then add the palm sugar, cinnamon, star anise and cloves.
  3. When the sugar caramelises, add the chicken breast and brown on all sides. Add the dark soy sauce, salt and enough water to cover half of the chicken.
  4. Remove from heat; Simmer uncovered in a 180°C oven for 20 mins, turning often. Add a little water if the sauce reduces too quickly.
  5. Remove the chicken when cooked and slice each breast into 4 pieces. Skim away all the fat from the surface of the sauce. Serve the sliced chicken with steaming hot rice and a bowl of the strained sauce.

 

You May Also Like

Lau Do Bien (Vietnamese Seafood Hot Pot)

Lau Do Bien (Vietnamese Seafood Hot Pot)

Asian Soup Accompaniments

CNY 2016 WINNERS

Kate Brodhurst

Rosalin Kristiani

Glenda Mc Donnell

Michael J Sabo

Melinda Savage

Lisa-Jane Fudge

Lillie Giang

Justine Withers

Julia Brodska

Josephine Chan

Sally-Ann Haw

Store Locator

Find your nearest Asian Store

Search


Our Newsletter

Sign up for an authentic Asian experience. From exotic cuisines to fascinating destinations to cooking competitions and monthly giveaways - Discover the Authentic