Singapore Hawkers Style Soya Sauce Chicken
This version of Soya Sauce Chicken is the one widely available at most Hawkers Centers in Singapore.
Unlike the Hong Kong Whole Soya Sauce Chicken, which is a whole chicken simmered/steeped in a soy sauce broth, and then cut into pieces when tender. This version uses bite size skinless chicken that is marinated and stir-fried prior to adding the broth which has simmered down to desired consistency. The roots of this dish are suposedly Cantonese.
One of my favorite Hawkers Chicken Dishes. I spent years trying to get the flavors right. Fellow foodie, John Lee steered me in the correct direction. He also mentioned a brand of Soya Sauce (广祥泰 )that I had never used before. I had made it countless times before but it always seemed to not quite measure up. But this time it’s perfect. I believe that choosing the right Soya Sauce can do wonders. Some dark Soya Sauce brands are ‘Darker ‘ than others, so you should use less or the chicken will turn absolutely pitch black: not very appetizing.
This recipe created a tender and succulent Soya Sauce Chicken which is great served with plain white rice and veggies.
Singapore Hawkers Style Soya Sauce Chicken
Ingredients:
- 2 boneless, chicken drumsticks/legs (drumsticks are preferred as they remain so succulent in this preparation) – Remove skin.
For the marinade:
- 2 Tbsp Superior Light Soya Sauce – I recommend this brand (广祥泰 – Kwong Cheong Thye)
- 1½ Tbsp corn starch
- 1 tsp Asian Sesame oil
- 1 rounded Tbsp Ginger Garlic Paste ( crush equal amounts of ginger and garlic using a pestle and mortar)
- ¼ tsp sugar
For the stock/broth:
- ¼ cup Superior Dark Soya Sauce – I recommend (广祥泰 – Kwong Cheong Thye) – use less if you use a very dark brand.
- 1 tsp oyster sauce
- 2 ¼ cups water
- 2 tsp sugar (add a little more if needed after tasting to adjust the flavors)
- 2 segments of a star anise spice (I call them petals)
- 1 ” cinamon stick
- 1 large knob of ginger, sliced into ovals along with the skin – about 1 ½ Tbsp
- 1 Tbsp garlic, crushed/bruised
- 2-3 spring onion shoots, white and green parts, just bruised to release flavor ( no need to chop)
- 4 Tbsp Peanut Oil
- 3-4 long dry red chillies
Method:
- Cut the boneless, skinless chicken leg into bite size pieces. As you cut through, you might find a darker ‘ball’, the size of a small marble that is darker than the remaining meat- I prefer to discard this small piece for flavor issues.
- Rinse well and drain for 10 minutes.
- Add all the marinade ingredients to the chicken. Cover tightly and refrigerate for at least 1 hour. (Overnight if you can).
- Get the stock going:
- Add all the ingredients for the stock to a pot and bring to a boil.
- Reduce heat and simmer for 15 minutes or more till a desired flavor and consistency is achieved. (Taste along the way, you can add some sugar if needed).
- Stir Fry the chicken:
- Remove chicken from fridge about 15 minutes before cooking.
- Heat oil in a wok, till smoking.
- Add the dried red chillies and toss till golden.
- Add the marinated chicken.
- Toss & Fry the chicken for 2-3 minutes till the chicken is ‘oh so tender‘.
- Once the chicken is cooked, Pour the stock from the pot into the wok (through a large strainer to remove all the chunks and spices).
- (Add only some sauce a time. You might not require the enitre amount.)
- Bring to a simmer and remove from heat.
Singapore Hawkers Style Soya Sauce Chicken
Try it and do let us know – Singapore Hawkers Style Soya Sauce Chicken.
Notes:
- The sauce remaining, if any can be re used for other dishes, like Soya Sauce Eggs or Tofu.
- I love this chicken with an Asian French Bean or Bitter melon Stir Fry and Plain White Thai or Jasmine Rice.
