Ginger Soy Sauce Chicken Recipe

This is an old favourite of our household.  For today however, I added some vinegar for deeper flavour as means of experimenting and it turned out pretty good.  If not, you can just eschew the vinegar and it will be your regular soy sauce chicken.  I might have to add that this is more the Malaysian Chinese style of soy sauce chicken as we use thick caramel sauce as well.  The chicken is also pan fried instead of boiled in soy sauce à la the HK version.

This post is part of my Yuen Chun Recipes.

Ingredients:

1 chicken, chopped up (or you can use thighs only if you wish)

3 cloves garlic, roughly minced

6 slices young ginger (skin removed)

Sauce:

2 tablespoons thick caramel sauce (I used www.yuenchun.com)

1 tablespoon light soy sauce

1 teaspoon vinegar (optional)

Method:

Firstly, heat up your wok until almost smoking.  Turn heat to low.  Add garlic and ginger slices.  Fry until fragrant.

Add in chicken pieces.  Turn heat up and add ingredients for sauce.  Pan fry to coat well and add about 1/2 cup water.  Bring to a boil.  Turn heat to low and allow to simmer until chicken is cooked.

Dish out and serve with rice.

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