RICE COOKER HACKS – Whole "Roast" Chicken Recipe (Cantonese Soy Sauce Chicken) [豉油鸡]

Hello everyone, welcome to soup

recipe

s, today we are going to prepare soy

sauce

chicken

, it is a classic Cantonese dish, it is famous for its savory taste and silky tender meat. You can definitely make this

recipe

in your regular pot or wok. Today I will show you some. tips on how you can use a

rice

cooker

to complete this recipe as good as the chip, there is no way so let's start first, let's talk about the

chicken

you want to use for this recipe, younger and smaller chicken, the older the chicken , the stronger the fiber of the meat will be if you want to achieve a tender and silky result.

A smaller chicken is the way to go, it's best to get one that weighs about 1 kilogram. If you don't want to deal with a

whole

chicken, you can use chicken thigh or chicken. wings to make this recipe there will be a lot of fat attached. I'm just going to cut it out. You can discard the fat if you don't like it or you can save it to brown the chicken tomorrow, just cut it into smaller pieces and set it aside in the refrigerator also the chicken use string to tie the legs make sure to leave a good amount of string at the end final, they will be useful when you cook the chicken flip the chicken fold the wing and tuck it back there you have it, it looks beautiful, set it aside, let's prepare some aromatics, you will need about an inch of ginger cut into smaller pieces, grind them one by one, a clove of garlic, crush them lightly and also half of a medium onion.

Cut it into smaller pieces, lightly crush two pieces of scallion to release the flavor, and stuff it into the chicken. Now let's make the marinade. This is soy

sauce

chicken, so of course you will need 1/2 cup of light soy sauce. 1 tablespoon dark sauce. soy sauce 1/2 cup of

rice

wine 2 tablespoons of brown sugar 1 star anise 1 small piece of cinnamon I like to break it to release the flavor two pieces of bay leaves and 1 teaspoon of citron pepper this is optional original recipe no I don't have it, I just like the little numbing hit of the aromatics we make before stirring to dissolve the sugar.

Put the chicken in a sealable bag. Pour the sauce. If the sugar is not completely dissolved. Use a rubber spatula to scrape it off. Press out all the air and seal the bag. We're going to let this sit in the refrigerator breast side down overnight. This is the next day. Take everything out of the bag. Skim off any aromatics that are on the surface of the chicken. Take out the chicken. and save the liquid that we will use, which I will then use the simplest rice

cooker

, it's just cooked and warm on the setting. If you have a fancy rice cooker, it will be even better.

We'll sauté the chicken fat first, just add that. to the rice cooker and spread it out, cover it and let it cook for a few minutes for this rice cooker, if you don't cover it, there is not enough weight to press the button. If you have a better one, the configuration may be different. The nice thing about using a rice cooker is that you don't need to worry about burning anything because it will heat up before the ingredients go in and look, we have about 1 and 1/2 tablespoons of chicken fat and the chicken. The pieces are nice and golden, you can eat them if you want, take them out and let's brown the chicken.

If you don't have chicken fat, it's fine to use regular cooking oil. This is optional. I have tried skipping the browning step to have a delicious flavor. I consider myself a perfectionist and I think the Browning gives a little more flavor to this dish. Look, I'm Julie. Now it would only take me about two minutes on each side. The rope is very useful. Flip the chicken What do you think you have enough surfaces? Brown, pour the sauce along with all the spices and 1 to 2 cups of water. Different rice cooker. The power is different. You will need to address the amount of water if you are going to eat.

First, add a small amount and add more water if necessary. Cover and let cook for 15 minutes to 1 hour. My chicken weighs approximately 1 kilogram. If your chicken is larger, you will need to cook it longer during this time. You should return every 15 minutes to give it a stir to ensure a uniform color on the surface of the chicken as I mentioned before, if you think the sauce is evaporating too much and becoming too thick, you can add more water after 1 hour of cooking, the sauce would be too thick, the chicken looks really Good Cantonese restaurants will hang this soy sauce chicken by the window.

You may have seen this if you've been to Chinatown. If it's freshly made, you can see the juice from the sauce dripping down. It looks so delicious that you can serve it

whole

if you prefer. way because it looks prettier or you can cut it like the local people would do. I'll show you how to do it in a second although it is a little annoying to eat with the bones use scissors to cut the spine turn the chicken over follow the middle of the breast to cut the chicken in half, remove the legs and wings well.

A traditional Cantonese chef will use a Chinese chopping knife instead of scissors, but I think scissors are good for beginners. You have the chicken breast and the chicken just cut it in half and then continue cutting each part into smaller pieces. This is a traditional and authentic way to cut a whole chicken at your Cantonese restaurant. The chicken will be presented on your plate like this. We usually serve it with white rice and a little baby bok choy to balance the flavor I don't have bok choy today so I blanched some letters there will be a third cup of souls left in the rice cutter drain the spices it's too salty I'll dilute it with a little of water and Taste it to make sure it's good, garnish it with a piece of mint, pour the sauce over the chicken, doesn't it look good?

Let's try mm-hmm, the chicken is very tender, it has a soft and silky texture, the main flavor of the chicken is soy sauce, but you also have a companion of all the spices like onion, garlic, ginger, because they were cooked together in the rice cooker. You know, I love eating rice with the sauce we pour on top. It's very tasty, I hope. Keep this as an option. If you did, leave me a comment, let me know how it goes, as always. You can check the written recipe description and give me a thumbs up. Don't forget to check out my channel.

I am sure you will discover how to make your favorite Chinese food. New videos come out every Monday and Wednesday and we'll see you next time.