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Chef Notes
Ingredients
Steps
Soy Sauce Chicken (Si Yau Kai / See Yao Gai) is a classic, iconic quintessential American-Chinatown favorite. It is composed by gently poaching a whole chicken in an intoxicating soy sauce, filled with aromatics. As a result, the chicken becomes juicy and succulent; filled with an alluring, briny but sweet, umami taste. It is then cut up (Chinese-stye) to be served with, or over rice. #ftw
Step 1 - Make the Marinade
Step 2 -
In a large 10 qt. pot, mix the light all of the 2 cups of Light Soy Sauce, 1 cup of Mushroom Dark Soy Sauce, 2 cups of Brown Sugar, and 8 cups of Filtered Water.
Step 3 -
Then add 2 tbsp. Of Shao Xing Wine, 2 tbsp., of Kosher Salt, 3 each Tangerine Peels, 3 each Bay Leaves, 2 oz. of Sliced Ginger, 6 cloves of Garlic, 1 bunch of Scallions, and 2 tbsp. of Chinese Five Spice.
Step 4 -
Bring the pot to a simmer. Mix the pot until the sugar is dissolve.
Step 5 -
Take the pot off heat.
Step 6 -
Allow the pot to completely cool to room temperature. [60 minutes]
Step 7 - Clean the Chicken
To prepare a whole chicken for cooking, place the chicken in a kitchen sink and remove the packing.
Step 8 -
Drain any fluids from the packaging.
Step 9 -
Since the chicken with cold water.
Step 10 -
Place the chicken in a mixing bowl.
Step 11 -
Use single-use paper towels to remove any excess liquid.
Step 12 -
Dispose of the paper towels.
Step 13 -
Sanitize your hands. And sanitize the kitchen sink.
Step 14 - Marinate the Chicken
Once the marinade has cooled off completely, add the cleaned chicken into the large pot with the marinade.
Step 15 -
Allow the chicken to marinate for 6 hours in the refrigerator.
Step 16 - Poach the Chicken
Once your chicken has marinaded for 6 hours, place the large pot of marinade chicken, on to the stove.
Step 17 -
Bring the pot a simmer, and keep it a soft simmer (190 F) for 25 minutes. Make sure to continually baste, and turn the chicken so that it poaches evenly.
Step 18 -
After 25-35 minutes, turn off the heat. (Or until the internal temperature of the chicken is 165 F)
Step 19 -
After you turn off the heat, keep the chicken in the braising liquid for 1 hour.
Step 20 -
Then, gently remove the chicken with poultry hooks.
Step 21 -
Place the chicken on a roast rack to rest, cool and dry for 30 minutes.
Step 22 - Serve
Step 23 -
To serve, cut the chicken into small pieces and serve with rice. Reserve the braising liquid to season the rice.
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