Cantonese Style Chicken with Traditional Chinese Marinade Sauce (广式豉油鸡)

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广式豉油鸡 (Guǎng Shì Chǐ Yóu Jī)


If you ever shopped in a Chinese grocery store with a deli section,  you will for sure spot the Cantonese Soy Sauce Chicken. The name might be a little bit misleading, because the spices and ingredients used to make the chicken so fragrant are pretty long. Every time I tasted the store sold soy sauce chicken, I was always amazed by its unique flavor and tenderness.

I have been thinking of making it at home for many years, finally it is time for the adventure.

For more fun cooking ideas, see Recipes by Category,

Ingredients
Preparation Time: 5 minutes with overnight marinating with salt
Cooking Time:  60-90 minutes
Servings: 1 chicken leg quarter

Cooking Steps
1. Prepare the Traditional Chinese Marinade Sauce with 13 Spices . Keep the sauce in a medium size pot.
2. Marinate 1 chicken leg with 2% salt overnight to make the chicken more tasty and tender.
3. Have a medium size pot, boil half pot of water.
4. Rinse off salt from the chicken, add to the boiling water for 1-2 minutes, take out the chicken.
5. Boil the Traditional Chinese Marinade Sauce with 13 Spices, place the chicken leg quarter in the sauce, turn heat to low immediately, cover the pot. Let the chicken soak in the sauce for 60-90 minutes or until no raw blood comes out of the chicken.

Tip:
  • Avoid the sauce from boiling, leave the cover with some gap to let the heat escape, you should only see small bubbles coming out. 
  • This will be essentially the poaching method to keep the meat cooked under 100 Celsius. The result meat will be very tender and juicy. See more poached recipes.


 

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