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Cantonese Soy Braised Chicken

This is the typical soy sauce braised chicken that you will find in most Cantonese restaurants in Hawaii.  Cantonese style chicken is similar to shoyu chicken, but it has a different flavor profile that includes chinese five spice.


Posted By: C. Chang
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Prep Time: 10 | Cook Time: 60 | Ready In: 70
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Serves 4-5

Cantonese Soy Braised Chicken

  • 3 tablespoons oil
  • 3 tablespoons sugar
  • 1 whole chicken, excess fat removed
  • 6 1/2 cups (1.5 litres) water
  • 5 tablespoons thick Aloha shoyu
  • Large walnut-sized knob of galangal root, bruised
  • 3/4 teaspoon Chinese five spice powder
  • 1 teaspoon salt
  • Sliced cucumber and sliced green onions (scallions), to serve
  • 3 tablespoons sesame oil

Cooking Process:

To make Cantonese soy braised chicken, heat the oil and sugar together in a wok over medium heat, stirring frequently. When the sugar melts and is caramelised, add the chicken and roll it around in the sauce until the entire chicken is coated. Add the water, soy sauce, galangal, five spice powder and salt. Bring to a boil. Reduce the heat to low and simmer covered, for 45 minutes. Turn the chicken onc until the chicken is tender but not falling apart. Turn off the heat and let the chicken sit covered, for another 10 minutes. Gently lift the chicken out of the pot onto a chopping board. Slice chicken into small pieces. Garnish with cucumber and green onions.Add the sesame oil to the sauce and reduce over high heat until slightly thickened, 6–8 minutes. Drizzle a little sauce over the chicken and serve any extra on the side.

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