How to Make Singaporean Soy-braised Chicken Asian Cooking Recipe Cuisine

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Singapore Soy-braised Chicken

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.


 Recipe Makes for 4-5 Servings:

 3 tablespoons oil

 3 tablespoons sugar

 1 whole chicken, excess fat removed

 6½ cups (1.5 litres) water

 5 tablespoons thick dark soy sauce

 Large walnut-sized knob of galangal root, bruised

 ¾ teaspoon five spice powder

 1 teaspoon salt 

 Sliced cucumber and sliced green onions (scallions), to serve

 3 tablespoons sesame oil

 Directions:

 Heat the oil and sugar together in a wok over medium heat, stirring frequently. When the sugar has melted and caramelised into little brown globules, add the chicken and roll it around in the caramel to coat.

 Add the water, soy sauce, galangal, five spice powder and salt. Bring to a boil. Reduce the heat to low and simmer gently, covered, for 45–50 minutes, turning the chicken once, or until the chicken is tender but not falling apart. 

 Turn off the heat and let the chicken sit in the hot liquid, covered, for another 10 minutes.

 Gently lift out the chicken and transfer to a chopping board. Slice into small pieces. Pull any stray bits of meat off the bones and heap them in the centre of a serving platter, then surround with the chicken pieces. Garnish with cucumber and green onions.
Add the sesame oil to the sauce and reduce over high heat until slightly thickened, 6–8 minutes. Drizzle a little sauce over the chicken and serve any extra on the side.



 For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..



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