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Soy braised chicken

by Christina Julia

Soy-braised chicken

Serves: 6-8 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 1 chicken, about 1.4kg/3lb
  • 1 tablespoon ground black peppercorns
  • 2 tablespoons minced fresh root ginger
  • 75ml/3fl oz light soy sauce
  • 3 tablespoons Chinese rice wine
  • 1 tablespoon light brown sugar
  • vegetable oil for deep-frying
  • 600ml/1pt chicken stock
  • 2 teaspoons salt
  • 25g/1oz crystallized suga


  • Rub the chicken both inside and out with the peppercorns and ginger.
    Marinate the chicken with the soy sauce, rice wine and brown sugar for
    at least 3 hours in the refrigerator, turning it several times.
  • Heat a wok until very hot. Add the oil and, when the oil is hot enough,
    remove the chicken from the marinade (reserving the marinade), and
    deep-fry for 6 minutes or until brown all over. Remove and drain on
    kitchen paper.
  • Pour off any excess oil, add the marinade with the stock, salt and
    crystallized sugar, and bring to the boil. Return the chicken to the pan,
    cover and braise the chicken in the sauce for 35–40 minutes, turning
    once or twice.
  • Remove the chicken from the wok and allow it cool a little before
    chopping it into bite-size pieces. Pour the sauce over the chicken and
    serve immediately.

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