Soy Sauce Chicken

Ingredients

• Chicken (half or whole)

Sauce

• Dark soy sauce (to colour; use sparingly)
• Light soy sauce (dominant profile; use liberally)
• Sugar (dominant profile; use liberally)
• Ginger (Sliced)
• Garlic oil (optional)

Directions

1. Caramalise sugar in a wok
2. Add dark + light soy sauce
3. Sliced ginger is added to remove chicken odour.
4. Add chicken.
5. Cover wok and braised until cooked. Flipping sides once in a while.
6. Remove chicken, set aside to cool before butchering.
7. Thicken remaining sauce until it is very sticky.
8. Add garlic oil on top for fragrance.
9. Butcher chicken and serve with sauce.

Garlic Oil

• Fry sliced garlic in a pot of oil at medium heat until it is golden brown.
• Remove garlic to prevent burning
• Note: using a small pot reduces how much oil is needed

Notes

• Because chicken is big, a large wok is ideal to cover the whole chicken
• If you don’t have a wok cover, a cover made of foil works (very finicky)

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