Compulsive Twice Cooked Soy Sauce Chicken

Twice Cooked Soy Sauce Chicken, Chicken marinated in Soy Sauce and roasted to perfection.

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Twice Cooked Soy Sauce Chicken

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• Author: EsmeSalon.com
• Prep Time: 25 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 35 minutes
• Category: Poultry Recipes
• Cuisine: Chinese

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Description

Mouthwatering Twice Cooked Soy Sauce Chicken, made with chicken drumsticks and cooked to absolute perfection and finger-licking good.

As per the Beastie Boys song: Yes, It’s finger lickin’, finger-lickin’ good, y’all.

You will just have to give this a try, and you can thank us later.

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Ingredients

Units USM Scale 1x2x3x

Chicken

• 1.5kg chicken drumsticks
• 1 tbsp vegetable oil
• 3 garlic cloves, finely chopped
• 1 large mild red chili, sliced
• 1/3 cup spring onion, sliced into small batons
• 1/4 cup Chinese black vinegar**
• 2 tbsp soy sauce
• 1 tbsp sugar
• 1 small cucumber, cut into bite-sized pieces (I pickled it beforehand)
• Roughly chopped coriander, to serve

Marinade

• 2 tbsp dark sweet soy sauce
• 1 tbsp light soy sauce
• 3 tbsp honey
• 1 tbsp Chinese Shaoxing cooking wine
• 2 tsp finely grated ginger

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Instructions

1. Preheat oven to 180°C/350°F.
2. Prepare the drumsticks by making 3-4 deep cuts into the meaty part of each piece.
3. Place the chicken in a large bowl and add the marinade ingredients.
4. Mix until well combined.
5. Line a baking tray with foil.
6. Place the chicken pieces onto the foil in one layer.
7. Pour over any marinade left in the bowl.
8. Roast for 1 hour or until dark golden brown and just cooked through.
9. Just before the chicken drumsticks are ready, heat the vegetable oil in a large wok or frying pan over medium-high heat.
10. Add the garlic, chilli and spring onion and stir-fry for a minute.
11. Then add the vinegar, soy sauce and sugar.
12. Simmer for 2-3 minutes.
13. Remove the drumsticks from the oven and transfer them into the pan with the sauce.
14. Toss until well coated and simmer for another 3-4 minutes or until the sauce has thickened slightly and the chicken is sticky and glossy.
15. Transfer to a serving bowl. Scatter over the cucumber and coriander.

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Notes

**If you cannot find Chinese black vinegar you can substitute it with a mixture of half of the white and balsamic vinegar.

Prepared, tried, and tested  Melanie Kramar
Recipe Courtesy of Marion Grasby

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Nutrition

• Serving Size: 2
• Calories: 647
• Sugar: 16
• Sodium: 1270
• Fat: 31
• Saturated Fat: 8
• Unsaturated Fat: 18
• Trans Fat: 0
• Carbohydrates: 22
• Fiber: 1
• Protein: 68
• Cholesterol: 334

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