Soy sauce chicken recipe

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  • Serves 6
  • 15 mins to prepare and 20 mins to cook
  • 159 calories / serving
  • Freezable
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Soy Sauce Chicken HERO

Marinate chicken in combined seasoning ingredients for at least 30 minutes. Heat oil in a deep saucepan and put in ginger and Chinese mushrooms. Stir-fry for 2 minutes, then add marinated chicken. Cook, stirring frequently for 5 minutes or until chicken changes colour.

Stir in Chinese rice wine and toss for a further 2 minutes. Add chicken stock and bring to the boil. Simmer on medium heat until chicken is cooked through and tender. Pierce a thicker piece of the meat to ensure that the juices run clear and it is completely cooked. Add spring onions and coriander and stir in cornflour mixture until sauce thickens. Serve hot.

asian retro foodRecipe from Asian Retro Food: Dishes of Yesteryear, By Betty Saw, Published by Marshall Cavendish International. Click here to buy the book.

See more Chinese Recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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  • Ingredients

  • 600g chicken, cut into bite-size pieces
  • 2tbsp cooking oil
  • 5cm knob of young ginger, peeled and sliced
  • 8 dried chinese mushrooms, soaked to soften
  • 1tbsp chinese rice wine
  • 250ml fresh chicken stock
  • 2-3 spring onions (scallions), cut into 2.5cm lengths
  • 3 sprigs of coriander (cilantro) leaves, cut into 2.5cm lengths
  • 2tsp cornflour (cornstarch), mixed with 2tbsp water
  • Seasoning

  • 2tsp light soy sauce
  • 2tsp dark soy sauce
  • 2tsp oyster sauce
  • 1½tsp sugar
  • 1/2tsp salt
  • 1/2tsp ground white pepper
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  • Energy 669kj 159kcal 8%
  • Fat 5.1g 7%
  • Saturates 0.8g 4%
  • Sugars 0.6g 1%
  • Salt 1.2g 20%

of the reference intake
Carbohydrate 4g Protein 24.6g Fibre 0.4g

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