The Soya Sauce Chicken. If you’ve never tried it I highly recommend it. The wonderfully salty, sweet sauce. The crispy skin and juicy succulent meat. Pair it with some simply steamed veggies and rice and it turns into an amazing feed.
I get all my meat from Millins Free Range Butchers as their produce is always of the highest quality. If you are based in Sydney I highly recommend trying them. They also do online ordering and delivery in and around the Balgowlah Heights area.
So for the soya sauce chicken. I like to marinade the chicken first, preferably overnight but if you can manage at least a few hours then you should still get a good result. For this recipe you will need a good oven dish. Preferably a cast iron pan with a lid. An oven roasting pan which you can cover with foil will also suffice.
- Kikkoman Soya Sauce – 500ml
- Sweet Soya Sauce – 1 tablespoon
- Ginger – 3 thumb size pieces. Sliced / roughly chopped
- Garlic – 4 cloves. Peeled and smashed.
- Spring Onion – 4-5 roughly chopped
- Coconut Sugar / Rapadura Sugar – 1 Tablespoon
- Black Pepper
- White Pepper
- Whole Free Range Chicken – Link to Millins Free Range Chicken
- Rice of choice. e.g. Jasmine Rice or Brown Rice
- Oyster Sauce
- Boy Choi
1. First thing we do is marinade the chicken. Try to give it at least 2 hours marinading. If possible do this the day before you want to cook it so it can marinade overnight. Get a large bowl that will fit the chicken, combine the Soya sauce, the sweet soya sauce, ginger, garlic, spring onions and a good grind of the 2 kinds of pepper. Mix well and put the chicken in the bowl breast side down. Drizzle some of the marinade over the chicken, as you probably wont be able to completely submerge the chicken. You can rotate the chicken every few hours while it’s marinading if you like.
2. Remove the chicken from the fridge about 1 hour before you want to cook it. Now place it into your oven dish. Drizzle 1- 2 tablespoons of the marinade over the chicken and add in the ginger, garlic and spring onions from the marinade. Don’t add any more of the marinade at it will become too salty. Add a final sprinkle of the sugar over the chicken. I also like to add a little more black & white pepper.
Cover and put in the oven on about 200°C for 25 mins. Then turn down to 130°C for around 3 hours. I prefer to slow cook chicken but if you want to cook it quicker that is up to you. This time will depend on the size of the chicken. It’s generally 2 hours on about 180°C
3. We’re going to serve the chicken with rice and some steamed veggies which we will toss in oyster sauce and butter. When you have around 10 mins to go, get the rice on. I use a rice cooker, so jasmine rice takes around 12-15 mins to cook. If you are cooking brown rice then get it on sooner with about 25-30 mins to go. We will rest the chicken for about 10 – 15 mins once it comes out the oven, so don’t stress about timings too much.
Remove the chicken from the oven. Place to one side to rest. Get a small sauce pan on the hob with a bit of water and bring to the boil. Add the veggies and cover. Cook for 5-6 mins. Drain the water. Add a knob of butter, black pepper and a tablespoon of oyster sauce. Cover and place to one side to rest.
4. So now we serve the chicken. Remove the chicken and carve up as desired. Serve with the rice and the veggies. You’ll get some amazing sauce in the bottom of the pan from the chicken. It will be an awesome sweet, salty chicken broth. There’s no need to really do anything with it. Just strain it into a pan, add a knob of butter and stir well. Drizzle some of the liquid over the chicken and rice. Add some finely chopped, fresh coriander to the sauce right before you serve
Serve and enjoy! If you want a little spicy zing then add a bit of your favourite Chilli Sauce or relish.
So now what about the leftovers? I made an awesome soup. It was super quick and really tasty too. This is what to do!
Soya Sauce Chicken Soup
- Grab some chicken stock of choice. Around 500ml should do. You can either use a pouch of stock, or if you are on a budget then grab some good powdered stock. I like to use the Massell Chicken Stock. Try and use a low Salt one if you can as we don’t want to over salt this.
- Cut of some of the chicken. I like to use a leftover leg and thigh. Place this in a pan with the stock on a gentle simmer. There will be some jellied stock at the bottom of the pan of the leftover chicken. Add a teaspoon of this. Now add your choice of veggies. I like to add some sliced spring onions, carrots, Boc Choi and Broccoli. Pop this in the pan in stages so it all cooked evenly. So add the onions and carrots for 5 mins then add the boc choi and broccoli for the final few mins as these only take a few mins to cook. Now if you have any rice leftover I like to add some into the soup too. Add this when you add the veggies.
- Serve and sprinkle with some freshly chopped coriander if you have any.
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