I usually leave them after 25 minute cooking overnight (turn off the stove). In the morning, I continue cooking until it tender to my liking. It taste much better. The flavor penetrates into the bones makes me want to licked it.
Me gustaría saber cómo poder hacer esto para negocio, es decir, como se recalienta para que el cliente pueda comerlo ennsu casa sin que pierda su textura y sabor al calentar. Amo la comida china, soy Mexicana y deseo dedicarme a vender ciertos platillos chinos como este, pero haciéndolos en mi casa, aún no en restaurante
Correct method of boiling the Cantonese soy sauce chicken. 25 minutes cooking time is for broiler fresh chicken at 1.3kg to 1.5kg per bird, more then 1.5kg fresh broiler chicken cooking time need to increase to another ten minutes, check by using a fork and prick the drumsticks to see if the juices are clear. Then it will be cooked. Take out from the pot and rest the cooked chicken on a stainless steel tray to cool down before cutting
Am going to make this today, but will not be using Sugar. I will be replacing the sugar with carrots. My Question ❓ did you use 1 Cup and 1/4 cups of the dark Soja sauce Or you used just 1/4 of the dark Soja sauce?
It's 1 1/4 cups of dark soya sauce and 1 cup of soya sauce. I'm not sure if your carrots will be enough to replace sugar. The taste will change as well. But it's your preference 😊
@@JCCookery Sonja sauce chicken came out perfect and taste really good 👍 without no Sugar. I substitute rock sugar for about 4 big carrots and 3 Chicken Maggie cubes. I personally don't like cooking meat in general with sugar. I do use sugar for bakery, but not for meat. I will be cooking this again. I kept the left over sauce in deep freezer. Greetings from Germany 🇩🇪🇩🇪🇩🇪 Edit: and it wasn't salty.
Só falta um ingrediente essencial para a suas receitas tirarem um dez ! A tradução para o português ou em vários idiomas ! Sucesso nesta caminhada Dtna MG Brasil
I am not good at cutting chicken with bones. So I just cook the sauce first (instapot/pressure cooker - 15 minutes), strain it, let it cool & refrigerate then cook it the next day. By putting in chicken drumsticks with or without thighs attached (at room temperature for 1 hour), then put the chicken into broth (large stock pot) and turn it on high, once boiling, time it for 5 minutes and turn heat off. Then DO NOT open pot lid for 60 minutes. Fish out a piece at 60 minutes, poke to check if juices are clear and remove the rest of the chicken. I freeze leftovers and then thaw and resteam (not microwave) and its perfectly tender. Freeze stock for later use, add more salt, rock sugar, soya sauces if desired. Don’t forget to let it cool fully and chicken skim fat before freezing. Liquid gold.
What is the best substitute for the rock sugar if we don’t have any on hand? I have brown sugar, regular sugar, palm sugar and coconut sugar - which would be best to use? Thanks in advance ☺️
Thanks for your soy sauce chicken demo. I hope you can email me the recipe for the ingredients as I am going to cook for my grandchildren in overseas. Regards
Try looking for "German/Belgian rock sugar", it's just a beet derived sugar. Not sure where you're located but you can buy it on Amazon and a lot of international food stores.
Why not add up the water ratio n other liquid ingredients so that it'll cover the whole chicken instead of flipping the chicken every 5 mins? Save the bathing the exposed chicken part too. By doing so, it'll minimised breaking the chicken skin and also nicely cook and color the chicken. my two cents!
The chicken looks good. The amount of sodium in the soy sauce is a concern for me. I have to watch my blood pressure. Too much salt is not good for that.
I cooked this last Christmas now i cooked again, we like it. Thank you for this wonderful recipe.
🙏🏻🙏🏻🙏🏻🙏🏻🙏🏻
Very delicious, thanks for sharing this video.
Thank u 💓 u are welcome
Looks so easy and not too complicated! Thanks for posting.
Thank you very much. 😊
Can the soy mixture use again ?
♥️♥️♥️👍👍👍 fantastic !!! thanks for amaizing recipe & video !!! 🍰🍰🍰
I cooked this tonight and My Madamme is very happy thanks for sharing this recipe.its soooooo delicious 😋
I'm glad she like it. 😀
Nah ini baru chef yang benar2bagi ilmu karna resepnya di cantumkan makasih ta khe👍👍👍👍😋😋🥰🥰
Its real yummy. I love this way of cooking.
Tried this and it tasted great ... thanks for sharing and keep it up 👍🏻
Thank you very much for your kind words. Appreciate it. 🙏😊
@@JCCookery aaa¹²qaae999
Look so tender and delicious! I'm going to try this soon! Thank you.
Thank you very much. Hope you will enjoy it as much as we do. :)
@@JCCookery y8u. À3d. Ver6. 3xçejje ñt. Cook. G9kd. J8mob. We. Love. Watchumibmn. You. We. Learn
I'll try it tonight
Great 👍
Sooo yumy!cn ad yellow blue ginger,bekaras s wel,pls reply!
Thank u 😊
Thankyou for this video, lookz amazing! Do you have any recommendations for making this recipe in pressure cooker/instant pot? 😊
Thank you for your kind words. There's not much difference if u are planning to use it in a pressure cooker.
@@JCCookery ❤❤
I usually leave them after 25 minute cooking overnight (turn off the stove). In the morning, I continue cooking until it tender to my liking. It taste much better. The flavor penetrates into the bones makes me want to licked it.
Hi Can kindly Share Recipe w Measurements n Ingredients
Tkq
Your recipe is very delicious😁👍❤️🇵🇭
Thank you so much
Great. Thanks
You are welcome!
What to serve this chicken with? Suggestions
wow so good yummy 👍👍😍😍🤤🤤
Do you use store bought tyson chicken type or fresh kill chicken?
Which music is this. Soothing ❤
Yummy!
What is total time with flipping of chicken? Also, do I cook it on low, medium or high heat?
Could i use something else for dark sauce? I don't think that i can find it here:)
Looks soo good 😊 must be so tender and I can imagine the tastes and smells of herbs already, yummy 😋
i will cook ...one day when not rain maybe we get sun .....you buy at shop for you .😊😊
Amazing and delicious 🤤
Amazing Video 👍🏻👍🏻👏🏻👏🏻👏🏻, may I ask can I use this recipe for the mid joint wings ... thanks
Yes you can. :)
Great video. I am new to this recipe. My question is why add 5 spice powder when you have the same fresh ingredients already in the pot?
yes
Yes
What can we use instead of rice wine
Hello,
Can you please provide written recipe as well? Thank you.
Me gustaría saber cómo poder hacer esto para negocio, es decir, como se recalienta para que el cliente pueda comerlo ennsu casa sin que pierda su textura y sabor al calentar.
Amo la comida china, soy Mexicana y deseo dedicarme a vender ciertos platillos chinos como este, pero haciéndolos en mi casa, aún no en restaurante
Correct method of boiling the Cantonese soy sauce chicken. 25 minutes cooking time is for broiler fresh chicken at 1.3kg to 1.5kg per bird, more then 1.5kg fresh broiler chicken cooking time need to increase to another ten minutes, check by using a fork and prick the drumsticks to see if the juices are clear. Then it will be cooked. Take out from the pot and rest the cooked chicken on a stainless steel tray to cool down before cutting
Okay but what about the broth? Is it too salty to drink like a soup? Dowe have to just discard it? If so it seems like a waste
Thank you, this looks fantastic. Can you freeze the broth and use it again for next time? It's a shame if you only used it once
Definitely. Do not throw away. It taste even better the second round of cooking. 😊
@@JCCookery how long can you keep the leftover broth in the freezer?
Can I freeze this chicken?
Thanks for the great recipe. Just wondering why chicken needs to be dipped 3 times before poaching.
It actually helps to seal the juice nicely due to fast expansion and contraction of the skin of the chicken.
@@JCCookery thanks for the tips
can i use quarter chicken or dark meat only instead of whole chicken?
I can see the aromatic
S but could you list with approximate quantities please 🙏🏼
So delicious 😋😋😋😋
Great , haven’t tried it yet , but question remains , how much weight of the bird ?
I'm using 500 to 600g. If u using bigger chicken, pls adjust your timing up.
What’s good dipping sauce to eat with this chicken ?
😲 👍👍 yummy 😋😋
Thank u 💖
ดีมากๆ คงจะขายได้เราต้องแก้ป็ญหาเองใสมัยนี้
Beautiful! Can't wait to give this recipe a go!
Thank u 🤗😘
Can anybody tell me the title of the background music please. Thank you.
Does it have to be full bird? Or can I do this with half a chicken?
Is there any reason it couldn't be cut in half, side to side before cooking, since then you wouldn't need to keep turning it?
Look very yummy
Thank you so much. It sure was yummy. :)
Very nice video! I just wanted to make sure I am reading correctly. 11/4 cups as in 2 and 3/4 cups of dark soy sauce?
It's 1 cup soya sauce and 1 1/4 cup dark soy sauce. I'll update the video caption later with the recipe. 😊
@@JCCookery thank you for the clarification!
Yummy Food
Thank you 😋
Am going to make this today, but will not be using Sugar. I will be replacing the sugar with carrots.
My Question ❓ did you use 1 Cup and 1/4 cups of the dark Soja sauce Or you used just 1/4 of the dark Soja sauce?
It's 1 1/4 cups of dark soya sauce and 1 cup of soya sauce. I'm not sure if your carrots will be enough to replace sugar. The taste will change as well. But it's your preference 😊
@@JCCookery Thanks for the prompt response. I will update you about the taste without the Rock sugar.
@@JCCookery Sonja sauce chicken came out perfect and taste really good 👍 without no Sugar. I substitute rock sugar for about 4 big carrots and 3 Chicken Maggie cubes. I personally don't like cooking meat in general with sugar. I do use sugar for bakery, but not for meat.
I will be cooking this again. I kept the left over sauce in deep freezer.
Greetings from Germany 🇩🇪🇩🇪🇩🇪
Edit: and it wasn't salty.
thanks ..
Once sugar and water is added it should not be salted..use a half chic.first on a trial..🙏🇹🇹
I prefer to bake though...💞
Hi, is dark sauce = dark soya sauce?
Correct.
What is the best kind of dark sauce and soya sauce would you recommend? Thanks in advance.
It's better to use premium grade dark sauce and soy sauce. Any brand is fine. :)
so lovei it
Thank u 💓
Would you be able to show me which brand of soy sauce, chinese wine?
It wouldn't be the same taste using my ones.
So long as your soy sauce is premium/superior quality is good. I'm using hua tiao shaoxing wine.
Can I use regular white sugar?
Can no prob 👌
May I roast it after?
Don't need to. But u can if u like
Please have a full list of ingredients needed not scattered through out the video.
Thanks for ur feedback! Pls bear with us as we are a new channel and trying to fine-tune. We will improve along the way. 🙏
Which is better free-range chicken or non-free range chicken to use for this soy soy chicken recipe?
Your preference. Doesn't matter. ☺️
Are cloves same as star Anise
No they are different
Hi,whats the heat on when cooking please?
Medium
Thankyou,just made it, and was happy with it,didnt realise 25 mins will come out cooked,and just right🙂
Hi, If I d't use whole Chicken, What other parts of chicken can I use? Thank you
Any part u like. Doesn't matter. We have tried using wings, drumsticks, chicken thigh. 😊
Can cut the chicken thigh to pieces then cook? Thank you.
Is there a substitute for chinese wine?
U can try Chinese rose wine or mirin.
Só falta um ingrediente essencial para a suas receitas tirarem um dez ! A tradução para o português ou em vários idiomas ! Sucesso nesta caminhada Dtna MG Brasil
Could I use the 5 spice powder instead?
U can add more of the powder if u don't have star anise or cinnamon stick.
Can I ask what brand of dark soy you use? Mine comes out slightly brown and not visually appealing.
Any premium brand will do. I always switch my sauces but will get premium or superior and not the standard soy sauce.
I am not good at cutting chicken with bones. So I just cook the sauce first (instapot/pressure cooker - 15 minutes), strain it, let it cool & refrigerate then cook it the next day. By putting in chicken drumsticks with or without thighs attached (at room temperature for 1 hour), then put the chicken into broth (large stock pot) and turn it on high, once boiling, time it for 5 minutes and turn heat off. Then DO NOT open pot lid for 60 minutes. Fish out a piece at 60 minutes, poke to check if juices are clear and remove the rest of the chicken. I freeze leftovers and then thaw and resteam (not microwave) and its perfectly tender. Freeze stock for later use, add more salt, rock sugar, soya sauces if desired. Don’t forget to let it cool fully and chicken skim fat before freezing. Liquid gold.
Can we use left over sauce to cook another chicken? Or can we save the sauce for some other foods?
Yes. U can use it to cook kway chap, stew eggs n tofu. Do not throw the leftover sauce away. It's full of flavour. 😊
How do you save the gravy, freeze or refrigerator? How many time do you reuse the gravy?
Max twice. Not more than that. Depending when u are using it. 🤗 If not planning to soon, better to freeze it.
What is the best substitute for the rock sugar if we don’t have any on hand? I have brown sugar, regular sugar, palm sugar and coconut sugar - which would be best to use? Thanks in advance ☺️
Regular sugar is fine. 😊
what is the difference of soy sauce and soya sauce?
It's the same. 😊
Great cooking❤ but your music is not good
Bonjour
Je n arrive pas avoir la belle couleur comme sur votre vidéo
Merci
Great video, I recommend to put some chill instead of the cinematic music
What chicken did you use?
I use whole chicken for this video. U can use drumsticks, chicken thighs, mid wings. Your preference. 😊
@@JCCookery what I meant was, did you use fresh chicken or frozen ?
Ano po ang pwedeng sauce
Is there a substitute for the 5 spices powder?
U can omit it. 😊
I tried to make it without and came out pretty good !!!
What do you do with the chicken bones? Throw?
Yes. 😊 Throw after u cook it.
@@JCCookery thanks
thumbnail is wild
Thanks for your soy sauce chicken demo. I hope you can email me the recipe for the ingredients as I am going to cook for my grandchildren in overseas. Regards
Looks amazing but not too easy. Can we find rock sugar at any grocery store or does it need to be an Asian market?
U can replace it with normal sugar. Not an issue. 😊
Try looking for "German/Belgian rock sugar", it's just a beet derived sugar. Not sure where you're located but you can buy it on Amazon and a lot of international food stores.
do you really have to flip chicken every 5 mins if whole chicken submerged? also why not to cook it like hainanese chicken(poach it with covered lid)?
U can definitely do that if your pot is big enough. U probably need to increase more of the sauce mixture. 😊
5 more minutes of boiling time!👍
Share tq
Please teach us how to make “braised pork trotters” 🤩
Yes, we have noted your request. Thank you for following us. 😊
Esqueceu que você fala para o mundo !?
The chicken on the thumbnail looks like it’s trying to get it
Instead of whole chicken, I use a mix of drumsticks and wings.
That's fine. I do that too when I'm lazy to chop the chicken up. 😉
❤
Thank u 💓
Why not add up the water ratio n other liquid ingredients so that it'll cover the whole chicken instead of flipping the chicken every 5 mins? Save the bathing the exposed chicken part too. By doing so, it'll minimised breaking the chicken skin and also nicely cook and color the chicken. my two cents!
I was thinking the same or what if I cut the chicken in half then put them in? Don’t have to flip them and shorten cooking time no?
Music is not equipped or not necessary
เจ้า นี้อักษรจีนสวยมากๆ
like 🎉
ok lo .go beautiful verymuch
I don’t see any salt,only soy sauce and dark sauce
Don't need salt. Soy sauce is salty enough
Поза у курицы интересная, привлекает петухов
Heidenreich Valley
It's hard to believe it cooked all the way through. I wouldn't bother flipping it, it doesn't matter how the back of the chicken looks.
It depends on your chicken size. If your chicken is huge, u need to adjust the timing accordingly
The chicken looks good. The amount of sodium in the soy sauce is a concern for me. I have to watch my blood pressure. Too much salt is not good for that.
Thank u very much. Try switching to low sodium soy sauce.
You can use low sodium salt 🧂