Soy Sauce Chicken – Delishar

The girls walked in after running amok at the playground and asked if I’m making chicken and rice. They then announced very loudly that they are hungry and can’t wait to have dinner. The excitement and smile on their faces, told me that dinner is not going to be a broken record of me saying, “Sit down and finish your food!”. True enough, dinner was a breeze, even on the next day! I reserved the sauce to season the egg noodles, blanched some xiao bai cai, and heated some left over soy sauce chicken. Lunch was served in 5 minutes, and the girls asked for 2nd servings. 

I served this soy sauce chicken with rice cooker chicken rice, omitting the chicken pieces used in that recipe of course. The husband was grinning from ear to ear when I served this up. I vividly remember him wolfing down his dinner while mumbling to himself, “So good, so good…”. Yes, this dish earn me another one of his ‘That was a great meal’ kiss. And he even ‘liked’ the soy sauce chicken picture I posted on my facebook! That’s like a double confirm yummers! 

soy sauce chicken 3

The recipe is easy to follow, and the prep time is minimal. Clean up was a breeze too as it only requires one pot. I used my trusty 26cm Le Creuset French oven to help me cook this gorgeous bird. If there is only one piece of cookware you need to own, it will be Le Creuset French oven. It truly is a multi-purpose pot, frying, stir-frying, slow cooking, searing, braising, steaming, or baking. You name it, it does it all. The black phenolic lid knobs on the enamelled cast iron are heat-resistant up to 480°F / 250°C.

Cast iron can be used reliably on any heat source, from your stovetop to the oven or even on the grill. It retain heat so efficiently, that it allows for use of lower heat settings on your stovetop and oven cooking. Always use medium to low heat when cooking with cast iron. Use high heat only when boiling or reducing consistency of stock and sauces.

Because cast iron retains heat so well, be sure to allow hot pan to cool for a few minutes before washing. Plunging a hot pan into cold water may cause thermal shock, and may result in cracking or loss of enamel. Never use scourers or abrasive cleaners on the enamel. To remove stubborn food residues, fill the pan with warm water and let soak for 15 to 20 minutes before washing. 

Soy Sauce Chicken Process

Soy Sauce Chicken

Sharon of Delishar

  • 1.5-2 kg whole chicken cleaned
  • 2 tsp oil
  • 8 slices of old ginger
  • 6 cloves garlic smashed
  • 2 stalks scallions chop into 2 inch pieces
  • 3 star anise
  • 1 1/4 cup Shao Xing wine
  • 1 1/4 cup light soy sauce
  • 1 1/4 cup dark soy sauce
  • 3/4 cup sugar
  • 1 1/2 tsp salt
  • 8 cups water
  • Heat oil in dutch oven.

  • Saute garlic, scallion, ginger, and star anise until fragrant.

  • Add salt, light soy, dark soy, wine, sugar, and water.

  • Bring to boil and simmer for 20 minutes.

  • Add chicken into the simmering liquid, making sure cavity is filled with cooking liquid.

  • Bring to boil, and lower heat to a simmer and allow to cook for 30 minutes.

  • Periodically baste the exposed area with cooking liquid, if the whole chicken is not submerged.

  • Remove from heat and allow chicken to rest in the liquid for 15 minutes before serving.

  • Baste the chicken occasionally with the sauce in the pot.

  • This will keep the skin moist as it cools.

The remaining sauce goes great over steamed rice or as a sauce base for egg noodles.
Adapted from thewoksoflife

Soy Sauce Chicken 2


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Crispy Honey Soy Tofu – Delishar

Made this one afternoon for the helper and myself because she bought 3 pieces of firm tofu what was on offer. Nobody else at home consumes soy beancurd except for myself and the helper, so I felt sorry to see it sit sadly in the fridge without a purpose. Don’t get me wrong, I love my tofu and will eat tofu everyday if I can. But unfortunately too much soy is not good for my thyroid condition. Plus, it’s a little lonely eating tofu alone while the whole family neglects it. 

Since I don’t get to make much tofu at home, I took the opportunity to whip up something that I know we’ll truly enjoy, and I don’t have to feel guilty or lonely about eating it. I love how the tofu transform from a white block of nothing (that’s what the husband calls it) into this gorgeous golden pillow with soft fluffy interior. What a play of texture! 

black sweet tofu 5

And the sauce… omg don’t even get me started… that delicious sticky glaze was THE sauce for the pan-fried golden puffs! It was the perfect balance between sweet, salty, tang, and spice! I served it with plain steamed white rice, and may I say that it was one of my most satisfying meals. So simple, but so good. If you are a tofu lover, you are going to love this one. I promise.

black sweet tofu process

Crispy Honey Soy Tofu


(Serves 4 in a multi-dish meal)

  • 2 firm / extra firm tofu sliced to 1/4 inch thickness (about 350g)
  • 2 tbsp dark soy sauce
  • 2 tbsp honey
  • 1 tsp white/rice vinegar
  • 1 tsp sambal chilli optional or to taste
  • 2 cloves garlic minced
  • 1 lemongrass ends only and sliced
  • 1 to 2 tbsp oil
  • Another 1 tsp oil
  • Chopped cilantro and fried shallot to garnish
  • Dry tofu with kitchen towel.

  • Pan fry over medium high heat until golden brown on both sides.

  • Set aside.

  • In a saucepan, add 1 tsp oil and saute lemongrass and garlic until it starts to turn golden.

  • Pour in dark soy, honey, vinegar, and chilli.

  • Give it a stir, and lower heat to simmer.

  • Allow sauce to thicken. (sauce will thicken further when cooled)

  • Drizzle sauce over golden tofu just before serving.

  • Garnish with cilantro and fried shallot.

black sweet tofu

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Soy Braised Beancurd Pot – Delishar

Whenever the husband goes out to town, I go a little soy-crazy. I love my soy products. Silky tofu, firm tofu, egg tofu, tau pok, tau kee, tau huay, soy milk… you name it, I love it. Unfortunately, the husband isn’t a big fan of soy products. Maybe I should be more specific, the husband does not like soy products at all. *insert sad face here*

So I rarely make any kind of soy beancurd dishes at home, unless of course when he travels for work, or when I cook for myself and the girls sometimes. I made this dish when the husband was away for his yearly international learning trip. This time to Vietnam. While he was enjoying his hot bowl of pho, I was busy loving me some soy. 


Honestly, I could have thrown in some tau pok to the mix if I wanted to have an overkill on the soy braise pot. However, I was trying to keep the calories low, so I opted out of the fried tau pok. That night when I made this amazing braised beancurd pot, oh that night I tell you, I was propelled to food heaven every time I take a mouthful of this deliciousness. If you are a bean-curd lover like I am, I’m sure you’ll love this dish as well. 


Soy Braised Beancurd Pot


  • 2 firm tofu tau kwa, cut into cubes
  • 4 pieces of dried beancurd skin tau kee
  • 6 dried shitake mushrooms
  • 1/2 cinnamon stick
  • 1 star anise
  • 1 tsp chinese 5 spice powder
  • 3 slices of galangal
  • 3 slices ginger
  • 3 cloves garlic smashed
  • 1 lemongrass bruised and cut into 2 inch pieces
  • 1 shallot sliced thinly
  • 1 tbsp shao xing wine
  • 1 tbsp dark soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp kicap manis
  • 3 tbsp light soy sauce
  • 1-2 tsp brown sugar or to taste
  • 4 hard boiled eggs shell removed
  • 500 ml hot water more if you like more gravy
  • Salt and white pepper to taste
  • 1 tbsp sesame oil
  • Chopped spring onions to garnish
  • Rehydrate mushrooms in the 500ml hot water.

  • Reserve mushroom water for cooking later.

  • Soak beancurd skin in warm water until softened. Drain and cut into smaller pieces.

  • Heat pot with oil on medium high heat.

  • Saute garlic, lemongrass, ginger, galangal, shallot, cinnamon, and star anise until fragrant.

  • Pour water into pot, and add seasoning (dark soy, light soy, kicap manis, sugar, shao xing wine, 5 spice powder, and oyster sauce).

  • Mix to combine and bring to boil.

  • Add beancurd skin, tau kwa, mushrooms, and eggs.

  • Bring back to a boil, and allow to simmer on low heat until sauce is reduced, and ingredients takes on a brownish hue, about 20-30 minutes.

  • Give it a stir every now and then.

  • Season with salt and white pepper if needed.

  • Adjust seasoning to taste with more soy, salt, pepper, and/or sugar.

  • Garnish with chopped spring onions and serve with steamed white rice.

Soy braised beancurds 1

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Soy Braised Chicken & Potatoes – Delishar

This was one of the first few dishes that I learned how to make when I was living in Australia. It’s always so comforting to enjoy this with a steaming bowl of white rice on a winter night. I love to douse my rice with the braising sauce, slowly savour the tender chicken, and enjoy the melt in the mouth braised potatoes. It just warms me inside out. 

You can make it even simpler by omitting star anise and cinnamon stick. I like to use it because it adds more depth to the dish, and gives it a very warm flavour. My girls, who aren’t too adventurous when it comes to trying new dishes, loved it. All I needed to tell them was to at least try a small bite, and they needed no additional convincing to finish their meal. They even asked for more sauce to go over their rice! I think they got it from their mama! LOL! 

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Soy Braised Chicken & Potatoes


Serves 4

Chicken Marinade

  • 10 chicken mid wings
  • 2 tbsp dark soy sauce
  • 1-2 tbsp light soy sauce to taste
  • 1/4 tsp Chinese 5 spice powder
  • 1/2 tsp brown sugar


  • 1 cup water
  • 1 tsp sugar white or brown is fine
  • 1/2 cinnamon stick
  • 1 star anise
  • white pepper to taste

To cook

  • 1 large potato halved lengthwise & cut into 1 inch pieces
  • 3 cloves garlic lightly smashed
  • 1 inch thumb ginger sliced into 5 pieces
  • 2 tsp sesame oil
  • Marinate chicken mid wings in all the marinade ingredients for at least 15 minutes.

  • Heat a large saucepan or pot on medium high heat.

  • Saute garlic and ginger until it starts to brown.

  • Then add chicken only, reserving the marinade.

  • Brown chicken, and add cinnamon stick, star anise, reserved marinade, potatoes and water.

  • Bring to a boil, add sugar, reduce heat to a simmer.

  • Cook for 20-25 minutes. Until potatoes and chicken is tender, and liquid reduced.

  • Season to taste with more soy sauce if needed.

  • Remove from heat and serve.

Soy Braised Chicken

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