{"id":13504,"date":"2018-08-25T02:30:55","date_gmt":"2018-08-24T18:30:55","guid":{"rendered":"http:\/\/theburningkitchen.com\/?p=13504"},"modified":"2018-09-11T23:00:41","modified_gmt":"2018-09-11T15:00:41","slug":"soya-sauce-chicken","status":"publish","type":"post","link":"https:\/\/theburningkitchen.com\/soya-sauce-chicken\/","title":{"rendered":"Soya Sauce Chicken (Si Yau Kai \/ \u8c49\u6cb9\u9e21)"},"content":{"rendered":"

\"Whole<\/strong><\/span><\/h2>\n

A MICHELIN STAR WORTHY DISH<\/strong><\/span><\/h2>\n

In 2016, Singapore’s Liao Fan Hong Kong Soya Sauce Chicken Rice & Noodle created a stir when it became world’s first Michelin starred hawker. Often touted as the world’s cheapest Michelin starred meal, its signature Soya Sauce Chicken dish costs a mere $3.<\/p>\n

But before Liao Fan, there was Chew Kee – a 70 year old establishment still located at Upper Cross Street. At one time, Chew Kee was the most famous soya sauce chicken stall in Singapore, so popular that several copy-cat stalls later sprung up and sparked off a soya sauce chicken war in the area.<\/p>\n

SO WHAT IS SOYA SAUCE CHICKEN?<\/strong><\/span><\/h2>\n

\"Top<\/p>\n

Unlike Hainanese chicken rice<\/a> (the other<\/em> famous chicken dish in Singapore), Soya Sauce Chicken (or Si Yau Kai in Cantonese) is a Hong Kong style chicken dish which is slow braised over low fire in an aromatic stew of spices and dark soy sauce. It is typically served with noodles or rice. Thanks to the slow braise, the chicken remains moist and ultra tender, while the skin is incredibly smooth and flavourful.<\/p>\n

HOW TO MAKE SOYA SAUCE CHICKEN<\/strong><\/span><\/h2>\n

Here are all the ingredients needed for this dish<\/p>\n

\"Flat<\/p>\n

Remove the chicken innards and exfoliate the chicken skin with coarse salt. Rinse well and pat dry, then rub in the marinade ingredients all over and inside the cavity. Leave to marinate for 30 minutes.<\/p>\n

\"Chicken<\/p>\n

Wash the spring onions. Remove the skin from the ginger and slice it thinly. Then peel the shallots and garlic, then bruise slightly with the blunt surface of your knife.<\/p>\n

\"Lightly<\/p>\n

Add the glaze ingredients together to form a syrup for later use.<\/p>\n

\"Scooping<\/p>\n

In a small, deep pot, heat up 1 TBsp of oil over medium heat. Then add in the garlic, shallots, ginger, cinnamon stick, star anise and bay leaves and fry until aromatic.<\/p>\n

\"Shallots,<\/p>\n

Next, add in the 1 litre of water, 1.5 cups of dark soy sauce, spring onion and rock sugar, and bring to a boil over high heat.<\/p>\n

\"Spring<\/p>\n

Once boiling, hold the chicken by its neck, dunk it into the boiling mixture, then lift it back out. Repeat this dunking process three times. Watch the video<\/a> for a clearer demo!<\/p>\n\n\t\t