How to Make Super Tender Chicken with Authentic Soy Sauce

Hi, and welcome. I apologize if it sounds a little bit noisy now because it’s raining, catching up outside. And today I’ll be showing you a way to cook super tender chicken in-scale in sauce.

So let’s start cooking. Now we’re prepared out dish.

Why You’ll Love This

This way the chicken will be really, really tender and really, really delicious. This is really a keeper.

Ingredients

For poaching the chicken

• Enough water to cover our chicken leg
• About 1 teaspoon of salt
• Two stalks of spring onion or scallions stem, lightly crushed
• A few pieces of young ginger sliced in it, approximately five grams
• Three chicken leg approximately 770 grams in total

For the first sauce method

• 4 tbsp of cooking oil
• 2 pieces of skin and stem, or spring onions stem, slightly smashed and cut into halves
• Approximately 15 grams of ginger, sliced
• Half a teaspoon of sugar
• Five tablespoons of light soy sauce

For the second sauce method

• Four tablespoons of oil
• Five grams of grated ginger
• Spring onion is wherever it’s left, about two stalks of it
• Half a teaspoon of sugar
• Five tablespoons of light soy sauce

For serving

• Sliced cucumber
• Spring onions

Instructions

1. Boy enough water to cover our chicken leg.
2. Add in about 1 teaspoon of salt.
3. Add in also two stalks of spring onion or scallions stem, lightly crushed like this.
4. Just put them in and a few pieces of young ginger sliced in it like this.
5. You put the lid on and wait for this to come to a boil.
6. The water is boiling now. We’re adding our chicken.
7. I’ll be adding in three chicken leg approximately 770 grams in total.
8. Put them down into the water.
9. Make sure that your water is covering the chicken completely.
10. Put the lid back on and wait for this to come to a boil.
11. Once the water is boiling like this, put the lid on.
12. You turn the heat down to low and let this slowly cook for 20 minutes.
13. 20 minutes is up. Let’s have a look.
14. We need to make sure that the chicken is cooked.
15. Simply just remove the chicken.
16. Use a skewer or a sharp chopstick like this.
17. Put it through the thickest part, which is somewhere here.
18. If the juices run clean like this, that means this is cooked.
19. We will now remove the chicken and shock it in ice or water.
20. We just soak it in ice water for about 20 minutes or so.
21. In the meantime, we are now proceed to prepare our sauce.
22. Using the same work, but of course, you need to wash it up first.
23. Add in 4 tbsp of cooking oil.
24. Using medium low heat, we don’t have to wait for the oil to heat up.
25. We’ll add in our skin and stem, or spring onions stem, about 2 pieces of it.
26. Slightly smash them up and cut them into halves.
27. Put it in.
28. Approximately 15 grams of ginger, sliced in it like this, put them in also.
29. Just stir them around.
30. We’ll fry this until the ginger is slightly brown, as well as the spring onion, and that’s a very beautiful aroma that’s coming out from all these ingredients.
31. The oil is done now.
32. So we turn off the fling now, remove the spring onions, scallions, and the ginger away from the oil.
33. After removing them, you can actually discard all this, it’s fine.
34. Without turning the fling all, in the same pan, we’re adding half a teaspoon of sugar.
35. We also add in five tablespoons of light soy sauce.
36. Just mix them up well together and melt the sugar.
37. The sauce is done. You just put them aside and I’ll show you the next step.
38. Now I’ll show you another way to prepare the sauce.
39. Here are four tablespoons of oil, until it’s smoking hot.
40. We turn off the heat and proceed to pour this over our scallion and ginger.
41. Pour the oil in.
42. I’m using five grams of grated ginger, plus the spring onion is wherever it’s left.
43. Add in half a teaspoon of sugar, stir it up, as well as five tablespoons of light soy sauce.
44. It’s been 20 minutes and now we’ll remove the chicken from the ice water.
45. After this, we’ll shred the chicken up and pour the beautiful sauce over it.
46. Now I’ll debode the chicken using my hands, but of course if you want to use a knife by all means do so.
47. If you don’t want to use your hand, you can also use a small knife like this.
48. Slice down the meat.
49. All right, just cut in just smaller pieces.
50. Now I’m going to show you how I place the chicken on the plate.
51. You need a bowl, how big of a bowl will depend on how much chicken you use.
52. All right, we need to fit the chicken in compactly.
53. You need a plate or so so that the bowl can fit in nicely within like this.
54. I’m going to use my hand to place the chicken in the bowl.
55. So make sure you wash your hands, take a piece of the chicken with skin on, place the skin side down on the bowl like this, continue with the rest, making sure that the bigger pieces are placed down first with the skin side down so that your dish will look so much better, continue to do this until you compact all the chicken in.
56. So once you’re done, just place this on your serving dish.
57. So this is the serving dish that I’m using.
58. So place a plate over the bowl like this, hold it firmly on the sides and then just flip it over like this.
59. And there you go, a nicely plated chicken.
60. The chicken on my serving dish and I’ve got an issue with sliced cucumber.
61. Now all I have to do is just pour the sauce over the chicken, this is going to be so good.
62. Lastly, just garnish it with some spring onions.

Cooking Tips

If the heat is too high, always turn down to low.

It’s okay if the spring onion and the ginger are a little bit burnt because we really want the flavor just to be in the oil.

It must be very hot because we’ll be pouring this over the scallion and ginger to bring up the fragrance.

Serving Suggestions

This sauce is very versatile. You can use it on stem fish or even fried yeast with vegetables.

The chicken on my serving dish and I’ve got an issue with sliced cucumber.

Lastly, just garnish it with some spring onions.

Let’s type our onions.

And now that this is done, let’s have a taste. The fragrance is really, really nice. There’s this very nice gingerly smell as well as the beautiful fragrance from the scaling.

Let’s give it a taste with some rice and the sauce. Chicken, super tender, the sauce, beautiful on rice.

And now it’s your turn to cook. See you again. Bye bye. Thanks for watching. Bye. Bye.