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Wine Chicken With Dark Soy Sauce


I have many versions of Chinese styled cooking with wine and chicken recipes. I love them all and I would like to share one of them with you today. This is Wine Chicken With Dark Soy Sauce. I used a combination of bone-in organic chicken drumsticks and breast meat for this recipe. The deep and rich dark color of this dish is a result of the thick dark soy sauce or also known as caramel sauce. If you are in Vancouver, the dark soy sauce is available at the Asian grocers in Chinatown.


Wine Chicken With Dark Soy Sauce
(Printable Recipe)

Ingredients

450 g (4 pieces) Chicken Drumsticks, skinless, cut into bite size
450 g (2-3 pieces) Chicken Breasts, skinless, cut into bite size
1 Tbsp Shaoxing Wine
1 Tbsp Oyster Sauce
1 Tbsp Soy Sauce
1 Tbsp Corn Flour

3 Cloves Garlic, smashed
40 g Ginger, thinly sliced
Cilantro

Seasoning Sauce
3- 4 Tbsp Dark Soy Sauce
250 ml Shaoxing Wine
100 ml water
4 Tbsp Sesame Oil

Method

Marinate the chicken pieces with wine, oyster sauce, soy sauce, and corn flour for about 20 minutes.

Heat 3 Tbsp of sesame oil over moderate heat. Stir-fry the ginger and garlic until golden brown, about 2 to 3 minutes.

Turn the heat on high and toss in the chicken. Stir until the chicken change color and add in the sauce. Bring the sauce to a boil, lower the heat and simmer the chicken for about 25 minutes.
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Comments

  1. pigpigscornerJuly 9, 2010 at 7:56 AM

    Looks so flavourful!

    ReplyDelete
  2. NOJujuJuly 9, 2010 at 9:08 AM

    Oooh, I think I'll make it this weekend. Looks delicious and easy!

    ReplyDelete
  3. KathrynJuly 9, 2010 at 1:57 PM

    That looks amazing! You should submit the recipe to Recipe4Living! Each day this month, we’re giving away a t-shirt to our favorite new recipe!

    ReplyDelete
  4. moJuly 9, 2010 at 2:44 PM

    Lee Kum Kee makes it too and can get it at the western markets that has the asian aisle (ie. save on, t&t, superstore)!

    ReplyDelete
  5. Mark McJuly 16, 2010 at 3:40 PM

    I really like the look of the dish. I like the fact you used dark and light meat also. Thanks for sharing.

    ReplyDelete
  6. AnonymousSeptember 5, 2011 at 4:43 PM

    Hmm i tried this by cutting down the recipe by half but it was quite salty :( How come your chicken also looks for carmelized and nicer than mine? Did you use a special dark soy sauce? Thanks!

    ReplyDelete
  7. Angie TeeSeptember 5, 2011 at 6:48 PM

    @Anonymous: I used double dark soy sauce from Malaysia. Do adjust the amount of soy sauce accordingly because not all have the same saltiness. Anyway, thanks for trying out the recipe.

    ReplyDelete

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