Things to know about See Yao Gai Recipe
Chinese Traditional Soy Sauce Chicken from Guangdong – See Yao Gai is a dish cooked using the red cooking technique that simmered the meat into a soy sauce mixture with various seasonings. The result of this cooking method is very tender meat that falls out of its bones.
Some choose to use one whole chicken, but the classic soy sauce chicken uses the thigh part of the chicken or other parts except the breast. The dish is usually prepared and served during Chinese New Year with steamed rice or lo mein noodles. According to food historians, the dish is Cantonese Cuisine. Experts suggest parts instead of whole chicken because it is easier to cook by submerging it into the sauce. It requires less preparation so you can do it even if you are busy doing other house works. The taste of this authentic dish is 100% satisfying even for a not skillful homemaker.
Appetizing Chinese Traditional Soy Sauce Chicken from Guangdong. Authentic Recipe of See Yao Gai.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
Ingredients
- 6 pcs Chicken Thighs (top part of the chicken leg)
- 1/2 tbsp Vegetable Oil
Braising Liquid
- 3 pcs Spring Onion – Scallion – Green Onion Cut in half
- 1 thumb Fresh Ginger Root Sliced
- 3 pcs Star Anise
- 2 pcs Bay Leaf
- 1 cup Light Soy Sauce
- 2 tbsp Dark Soy Sauce
- 2 tbsp Chinese Cooking Wine – Shaoxing Wine – Shaosing Wine
- 2 tbsp Brown Sugar
- 2 cups Water
Cornstarch Mixture
- 1/2 tbsp Cornstarch
- 1 tbsp Water
Instructions
Preparation
- Prepare and measure all ingredients accurately ahead of time.
- Prepare the braising liquid by adding scallion, star anise, ginger and bay leaves into the frying pan and stir fry over low heat until it releases an aroma.
- Put the light soy sauce, dark soy sauce, water, Shaoxing wine, and sugar into the pan, and then switch to high heat. Bring the braising liquid to a boil.
Chicken
- Put each thigh skin down on the frying pan without overlapping. You may adjust the water to more or less if necessary. The liquid must cover the chicken.
- Once the liquid is already boiling, turn the heat down to simmer.
- Cover the frying pan and let it simmer for about 35 minutes, flip the chicken and cook it for another 10 minutes.
Serving
- Take out the chicken from the sauce and remove the bones and slice it again into bite sizes.
- Return ½ of the sauce into the pan and heat up.
- Add the cornstarch mixture into the sauce and simmer until it thickens.
- Pour the sauce over the sliced chicken thigh and serve it while it’s hot.
NOTES
- The remaining liquid can be stored inside an airtight container for later use.
- The sauce inside the fridge can last up to 4 days. While in the freezer, it can last up to 3 months if properly stored.
— Specific Atributes of This Recipe:
Nutrition
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