This one is an old, but very simple way of cooking chicken “the Asian way”. It was passed down from my parents to me as a way of getting food on the table fast, without having to buy many ingredients or spend so much time actually cooking in the kitchen. My parents used to make this for me when I was a kid because it was one of my favorite ways of eating chicken — and because they were too tired to cook anything else. They still pack it for me now when they come visit me. I can freeze it in a ziploc bag for a few months and microwave it when I’m ready to eat.
There are two ways to make the recipe: one of them requires baking and the other one requires frying. Pick the way you want that works with your schedule!
It should only take you 5-10 minutes to prep and 30-40 minutes to cook.
- Peanut/vegetable oil
- Chinese Soy Sauce (either light or dark)
- Rice cooking wine
- Green onions
You will need a wok or a large frying pan for this method.
- Tenderize the chicken.
- Start oiling up the wok (preferably a peanut or vegetable oil) and add in the garlic and ginger
- When the ingredients start sizzling, put in the chicken
- Add 1 part soy sauce, 1 part water, 2 tablespoons of rice wine, and 1 teaspoon of sugar. You can eyeball it but you generally just want the chicken to be covered. (around maybe half cup of each depending on how much chicken you have)
- Turn the heat down. Let it simmer in the sauce for around 30 minutes until the chicken is fully cooked on the inside.
- Add some green onions and take it off the heat. And you’re done! Service with rice or noodles.
You will need a ziploc bag for this method.
- Marinate the chicken with soy sauce, rice wine, ginger, and sugar.
- Leave the bag overnight (or for 2 nights) in a ziploc container in the fridge.
- Get a baking tray and line it with aluminum foil.
- Preheat the oven to 400*F.
- Put the chicken in and bake for 30-40 minutes until the chicken stops bleeding.
- Put some green onions on for garnish and serve with rice or noodles!
Have you ever tried making soy sauce chicken before?
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