September 25, 2017
Soy sauce chicken is a traditional Cantonese cuisine dish made of chicken cooked with soy sauce. It is considered as a siu-mei dish in Hong-KOng.
The strong flavour of soy sauce usually covers up the taste of chicken. Another Cantonese dish White cut chicken, often served with soy sauce dip, is more savoured for the taste of the meat, where the freshness of the chicken is noticeable.
11.In a large bowl, toss chicken strips with toasted sesame oil and white pepper. Marinate for 10-15 minutes. Keep aside
22.In a small bowl, stir together rice vinegar, soy sauce, dark soy sauce, Chinese rice wine, brown sugar and cornstarch. Set aside.
33.Heat a wok or large frying pan over high heat. Add 1 tablespoon of oil. When the oil is hot, add the chicken pieces, spreading it out as much as possible.
44.Sear for 1 minute without stirring until the edges are lightly browned, then stir to cook all sides until just cooked through, about 2-3 minutes more. Transfer chicken to a bowl and set aside.
55.Reheat the same wok, Put in another tablespoon of oil, add in garlic, ginger, and red chili flakes. Stir-fry over low heat for about 10-15 seconds, or until aromatic, taking care not to burn the garlic.
66.Turn up the heat to high, add in snow peas and red onion, and stir-fry for another 30 seconds.
77.Add in red bell pepper, and cook for one minute - making sure to stir and toss the ingredients well.
88.When the vegetables are bright and almost crisp-tender, stir in the cooked chicken.
99.Take the prepared sauce, give it a stir, and quickly pour it into the wok, cooking until the sauce thickens.
1010.Add in one or two tablespoon of water if needed, toss well, and cook for a further 30 seconds or the mixture is hot and bubbly.
1111.Turn heat off, and transfer to a serving plate.12.Serve hot with steamed rice.