We usually cook a lot of chicken dishes and one of the household favourites is the soya sauce chicken (tau eu kay) where my son simply loves the sauce to go with his rice.
I like to cook this dish too because it is quite simple and easy to prepare. It is also quite versatile where you can add different ingredients at different times. So, here’s the recipe:
Soya Sauce Chicken Recipe
One whole chicken, chopped into quarters
3 pods garlic, smashed with skin intact
3 – 5 slices ginger
1/2 stick cinnamon
Five-spice powder (optional)
Dark soya sauce
Light soya sauce
3 – 5 dried Chinese mushrooms, soaked and sliced (alternatively, can use fresh shiitake mushrooms)
1. Season the chicken with the five-spice powder, 1/2 tsp sesame oil, a dash of pepper, 3 tbsp soya sauce and 1 tbsp dark soya sauce. Best to keep in a container and refrigerate it for at least one hour, preferably several hours.
2. In a wok, heat up some cooking oil and saute the garlic till fragrant. Add the mushrooms and ginger and 1 tbsp sugar. Stir till the sugar has melted and add 4 tbsp light soya sauce and 2 tbsp dark soya sauce.
3. Add 1 tbsp oyster sauce. Add the chicken and coat it with the sauce mixture. Then add in 1 cup water. Let it simmer for about 5 minutes before adding the cinnamon.
4. Let the mixture simmer for another 15 to 20 minutes or until the chicken is cooked through. It is best served with steamed fluffy white rice.