Three Delicious Chinese Sauces For Chicken By Sy Recipes

SOY SAUCE CHICKEN

Soy Sauce Chicken image

A delicious, fast, and easy recipe for any week night dinner. The chicken comes out flavorful with a sweet and tangy glaze. Serve with rice and steamed snow peas for a complete meal.

Provided by Too Hot Tamale

Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes

Time 55m

Yield 8

Number Of Ingredients 7

Ingredients

1 cup white sugar
1 cup soy sauce
1 cup water
¼ cup minced garlic
¼ cup minced fresh ginger
5 pounds bone-in chicken thighs with skin
¼ cup chopped green onions

Steps:

Combine sugar, soy sauce, water, garlic, and ginger in a large stock pot; stir until sugar is dissolved. Place chicken in stock pot and bring to a boil. Using tongs, turn chicken in pot every 5 minutes.
Boil chicken until no longer pink at the bone and juices run clear, about 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Sauce mixture will turn into a rich, brown glaze. Remove pot from heat and let cool 10 minutes.
Place chicken on a platter and sprinkle with chopped green onions.

Nutrition Facts : Calories 564.1 calories, Carbohydrate 29.6 g, Cholesterol 159.6 mg, Fat 28.1 g, Fiber 0.5 g, Protein 46.6 g, SaturatedFat 7.8 g, Sodium 1941.2 mg, Sugar 25.7 g

SOY SAUCE CHICKEN

Soy Sauce Chicken image

A whole chicken, poached in a ginger and anise-scented soy broth, is a popular dish served at Chinese New Year celebrations.

Provided by Kei Lum Chan

Categories Soy Sauce Soy Ginger Anise Dinner Braise Lunar New Year Chicken

Yield Serves 4

Number Of Ingredients 8

Ingredients

1 (3 1/4-lb/1.5-kg) whole chicken
1 tablespoon dark soy sauce
2 cups (16 fl oz/475 ml) vegetable oil
1/2 cup (4 fl oz/120 ml) light soy sauce
4 oz/120 g rock sugar
2 star anise
3/4 oz/20 g ginger (about 1-inch/2.5-cm-length piece), sliced
Steamed rice, to serve

Steps:

Air-dry the chicken in the refrigerator for 30 minutes. Rub the dark soy sauce all over the chicken and air-dry for another hour.
Heat the oil in a wok or large saucepan to 300°F/150°C, or until a cube of bread browns in 1 1/2 minutes. Carefully add the chicken and use a slotted spoon to gently roll it in the hot oil for 3-4 minutes until the skin is golden. Carefully remove the chicken from the oil and drain in a colander.
Pour out most of the oil, leaving about 2 tablespoons in the wok. Add the light soy sauce, rock sugar, star anise, ginger, and 3 cups (25 fl oz/ 750 ml) water. Bring to a boil over high heat, reduce to low heat, and simmer. Put the chicken, breast side down, into the wok and cook for 18 minutes, basting with the sauce as it cooks. Turn the chicken over, cook for another 18 minutes, and baste occasionally. Turn chicken again with the breast facing down and cook for another 5 minutes, or until cooked through.
Carefully transfer the chicken to a colander to drain and set aside to cool. Cut into pieces.
Heat the sauce in the wok over high heat and boil for 3-4 minutes until reduced to 1/2 cup (4 fl oz/ 120 ml). Pour the sauce over the chicken, then serve with rice.

THREE DELICIOUS CHINESE SAUCES ( FOR CHICKEN) BY SY

Three Delicious Chinese Sauces ( for Chicken) by Sy image

Ginger-Scallion Sauce is very popular in Hong Kong, southern China (Cantonese) and New York City. In Vietnam they add some fish sauce to the basic recipe listed below. All three sauces are good as a dipping sauce for White-Chopped or Soy Sauce-Chopped Chicken. Often the chicken is placed on top of a bed of white rice and the sauce poured on top of the chicken; most often the G-S Sauce . Or the sauce is served in a small dish on the side.

Provided by SkipperSy

Categories Chinese

Time 1h15m

Yield 4-6 Servings Per Sauce

Number Of Ingredients 16

Ingredients

2 tablespoons grated ginger (1-2 inches in length, remove outer skin)
2 spring scallions, very finely chopped
1/4-1/2 teaspoon salt
1 -2 tablespoon peanut oil (substitute, light olive oil)
1 tablespoon sesame oil
2 -3 tablespoons of finely chopped green peppers (substitute, 1tablespoon hot chili pepper)
2 cloves garlic, crushed
1/4 teaspoon sugar (optional)
2 tablespoons peanut oil (substitute, light olive oil)
2 tablespoons soy sauce
1 tablespoon red rice vinegar
1 tablespoon sesame oil
1 tablespoon light soy sauce
2 tablespoons oyster sauce (I pefer the type with no sugar, see label on bottle for ingredients)
1 tablespoon peanut oil (substitute, light olive oil)
1 tablespoon soup stock

Steps:

GINGER-SCALLION SAUCE RECIPE INSTRUCTIONS: Combine the ginger, scallions& salt and place in a small heat proof dish (corningware).
Heat the two oils until almost smoking.
Pour it over the G-S mixture and stir.
You can also add other ingredients to your taste; Prior to adding the hot oil, add (one or more) 1 teaspoon soy sauce, 1 teaspoon fish sauce (Vietnamese G-S version), pinch of white pepper.
GARLIC AND GREEN PEPPER/HOT CHILI PEPPER SAUCE RECIPE INSTRUCTIONS: Combine the green pepper/hot chili pepper, garlic, sugar in a heat proof dish (corningware).
Heat peanut oil until almost smoking and then pour over the mixture.
Then add the balance of the ingredients and mix well.
Set aside for about 30 minutes to blend.
OYSTER SAUCE RECIPE INSTRUCTIONS: Combine all the ingredients and mix well.

Nutrition Facts : Calories 207.2, Fat 20.5, SaturatedFat 3.3, Sodium 1147.9, Carbohydrate 4.9, Fiber 0.8, Sugar 0.6, Protein 2.1

THREE DELICIOUS CHINESE SAUCES ( FOR CHICKEN) BY SY

Three Delicious Chinese Sauces ( for Chicken) by Sy image

Ginger-Scallion Sauce is very popular in Hong Kong, southern China (Cantonese) and New York City. In Vietnam they add some fish sauce to the basic recipe listed below. All three sauces are good as a dipping sauce for White-Chopped or Soy Sauce-Chopped Chicken. Often the chicken is placed on top of a bed of white rice and the sauce poured on top of the chicken; most often the G-S Sauce . Or the sauce is served in a small dish on the side.

Time 1h15m

Yield 4-6 Servings Per Sauce

Number Of Ingredients 16

Ingredients

2 tablespoons grated ginger (1-2 inches in length, remove outer skin)
2 spring scallions, very finely chopped
1/4-1/2 teaspoon salt
1 -2 tablespoon peanut oil (substitute, light olive oil)
1 tablespoon sesame oil
2 -3 tablespoons of finely chopped green peppers (substitute, 1tablespoon hot chili pepper)
2 cloves garlic, crushed
1/4 teaspoon sugar (optional)
2 tablespoons peanut oil (substitute, light olive oil)
2 tablespoons soy sauce
1 tablespoon red rice vinegar
1 tablespoon sesame oil
1 tablespoon light soy sauce
2 tablespoons oyster sauce (I pefer the type with no sugar, see label on bottle for ingredients)
1 tablespoon peanut oil (substitute, light olive oil)
1 tablespoon soup stock

Steps:

GINGER-SCALLION SAUCE RECIPE INSTRUCTIONS: Combine the ginger, scallions& salt and place in a small heat proof dish (corningware).
Heat the two oils until almost smoking.
Pour it over the G-S mixture and stir.
You can also add other ingredients to your taste; Prior to adding the hot oil, add (one or more) 1 teaspoon soy sauce, 1 teaspoon fish sauce (Vietnamese G-S version), pinch of white pepper.
GARLIC AND GREEN PEPPER/HOT CHILI PEPPER SAUCE RECIPE INSTRUCTIONS: Combine the green pepper/hot chili pepper, garlic, sugar in a heat proof dish (corningware).
Heat peanut oil until almost smoking and then pour over the mixture.
Then add the balance of the ingredients and mix well.
Set aside for about 30 minutes to blend.
OYSTER SAUCE RECIPE INSTRUCTIONS: Combine all the ingredients and mix well.

Nutrition Facts : Calories 207.2, Carbohydrate 4.9, Fat 20.5, Fiber 0.8, Protein 2.1, SaturatedFat 3.3, Sodium 1147.9, Sugar 0.6

SECRET SAUCE CHICKEN

Secret Sauce Chicken image

This is a recipe that has been in my family for years.

Provided by SMILEJENNA

Categories Meat and Poultry Recipes Chicken

Time 8h45m

Yield 8

Number Of Ingredients 8

Ingredients

2 (8 ounce) bottles Italian dressing
½ cup soy sauce
¼ cup Worcestershire sauce
10 cloves garlic, minced
1 teaspoon ground mustard
1 teaspoon ground ginger
⅓ cup brown sugar
4 pounds bone-in chicken parts

Steps:

In a large container, mix the Italian dressing, soy sauce, Worcestershire sauce, garlic, mustard, ginger, and brown sugar. Place chicken in the container and marinate in the refrigerator 8 hours or overnight.
Preheat grill for high heat.
Lightly oil grill grate. Discard marinade and place chicken on grill. Cook 30 minutes, or until chicken juices run clear. Smaller parts will be done more quickly.

Nutrition Facts : Calories 594.7 calories, Carbohydrate 19.1 g, Cholesterol 141.4 mg, Fat 39.4 g, Fiber 0.3 g, Protein 39.7 g, SaturatedFat 9.1 g, Sodium 2030.8 mg, Sugar 14.7 g

BASIC CHINESE SAUCE FOR STIR FRY

Basic Chinese Sauce for Stir Fry image

After an emergency involving an out of date sauce & relatives coming round for dinner, I spent the next few minutes investigating the contents of my mum's cupboards & then every chinese cookbook we had to find a sauce that I could make in a couple of minutes. In the end, I found that the following ingredients were common to most recipes. If I hadn't been feeding my dad as well, I would have added something from the following - garlic, ginger, spring onion or chili pepper. As it was, I added the sugar instead to richen the sauce. I used the medium-dry sherry that my mum "cooks" with - although the recommended alternative for rice wine appears to be dry sherry.

Provided by Chef Hels

Categories Sauces

Time 7m

Yield 2 serving(s)

Number Of Ingredients 7

Ingredients

2 tablespoons dark soy sauce
1 tablespoon light soy sauce
1 tablespoon rice wine or 1 tablespoon dry sherry
1 teaspoon dark brown sugar
2 teaspoons cornflour
2 tablespoons water
4 teaspoons stock or 4 teaspoons water (I used the meat juices that came out when I fried the meat before adding the sauce)

Steps:

Mix cornflour and water together to form a smooth paste.
Add everything else to the paste and mix well- it will take a little while for the sugar to dissolve.
Add to meat and/or veg after stir-frying& heat until the sauce has thickened.
Serve immediately with rice or noodles.

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