Roasted chicken covered with soy sauce will be a novel dish that housewives can change the taste to treat family members on weekends. This dish will become more attractive with golden skin, sweet meat from bones when blended with soy sauce and characteristic five-spice dishes.
With a simple processing method using an oil-free fryer or oven, housewives can quickly prepare this dish quickly and neatly, ensuring full nutrition.
To make stir-fried chicken with soy sauce, prepare 1 native chicken (weighing about 1.3kg - 1.5kg), 1 small ginger root and 2 shallots.
The marinated and sauce-cooked spices include thick soy sauce, oyster sauce, honey (or malt), five-spice powder. Additional spices include 3 cloves of garlic, 2 shallots, ground pepper and a little tapioca starch to create thickness for the sauce.
After buying, the chicken needs to be pre-processed thoroughly by rubbing salt and crushed ginger to remove the fishy smell. Then wash it and use a paper towel to pat it dry both inside and out. Patting the chicken dry before marinating is the secret to help the spices soak deep into each meat fiber and skin layer when roasted to have beautiful golden shine.
Mix a mixture of 3 tablespoons of soy sauce, 1 tablespoon of oyster sauce, five-spice powder and minced shallots and garlic to apply evenly to the chicken body. Let the chicken absorb the spices for at least 1-2 hours (or leave it in the refrigerator overnight). When preparing to roast, mix 1 tablespoon of honey with a little soy sauce to apply to the skin surface, helping the chicken to have an eye-catching golden color after completion.
Heat the oven or oil-free fryer to 180°C for 5 minutes. Put the chicken in for about 25 - 30 minutes. Note that every 15 minutes, flip the chicken face and apply a layer of honey and soy sauce mixture to make the chicken cook evenly, golden brown without drying out.
While waiting for the chicken to cook, prepare the marinade by sautéing a little minced garlic until fragrant, adding the remaining soy sauce, oyster sauce and honey to the pan with 50ml of filtered water. Boil for a while, then add tapioca starch water, stir well until the sauce thickens, emitting the characteristic aroma of soy sauce and honey, then turn off the heat.
The final step, after the chicken is roasted, let it cool down a little and then chop it into bite-sized pieces. Strain the thick soy sauce evenly onto the surface of the chicken. The rich sauce covering the soft, juicy chicken will bring a truly delicious and quality weekend meal.
