Braised Soy Sauce Chicken With Ginger Scallions Sauce


Marinate the chicken with half of the marinate mixture for at least 5 hours or overnight.

Preheat the oven to 400˚F. Drain and pat dry the chicken, discard the marinate mixture.

Brush the oil all over the chicken and roast in the oven for about 30 minutes.

In a small saucepan and heat the peanut oil. When the oil is hot, switch off the heat and mix in the ginger, scallions and salt. Stir well to combine and set aside.

Bring the reserved marinate and chicken stock to a boil and add the roasted chicken. Bring it to a boil and let simmer for about 40 minutes. Then switch off the heat and let the chicken sit in the sauce for another 2 hours. Serve the chicken at room temperature with some ginger and scallions sauce.


1 Medium Free Range Chicken (about 1.8 kg)
3 Tbsp Peanut Oil

1 Tbsp Ginger Juice
2 tsp Ground Sichuan Peppercorns
2 Tbsp Sugar
¾ Cup Light Soy Sauce
1 Cup Dark Soy Sauce (not caramel sauce)
1 Cup Chicken Stock

Ginger And Scallions Sauce
1 /2 Tbsp Finely Chopped Ginger
4 Scallions, sliced thinly
1 tsp Sea Salt
4 to 5 Tbsp Peanut Oil


Angie Tee said...

Please remove all the contents from The Malaysian Cuisine. You are plagiarism my blog!

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