Swiss soy sauce chicken (瑞士雞翼)

July 22, 2015 at 5:06 pm | Posted in dinner, Savoury | Leave a comment
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So I looked at a few recipes and adopted this method:

1) Clean the chicken with running water; pat dry chicken (which I did nothing of step 1)

2) Add ginger slices and green onions into boiling water. Add chicken to boiling water (to get ride of the “fridge and blood smell”)… cook for 4mins or until chicken is 50-80% cooked, basically semi cook. Make sure you add the chicken in boiling hot water than still water to make sure you don’t cook the chicken completely! 🙂

Mine was basically completely cooked on the outside and the fork came out clean when I first poke it with a fork but then some sorta oil/ bloody water started seeping out when I left it sit for a min while I get the ice water ready.

3) Soak in ice water for 10mins; until chicken is cold.

4) Mix 1:1 soy sauce to sweet soy sauce in a pot. And then add water (1:1 water to soy sauce) so the chicken will be fully submerged. Bring sauce to strong boil then add chicken. Make sure chicken is fully submerged. Depending on preference, you could adjust the sweet soy sauce (or soy sauce with sugar) and water ratio.

5) Let simmer for 8-10mins until chicken is fully cooked.

I made two chicken thighs at once. The first one did have really smooth, great textured meat but we left the second chicken thigh in the soy sauce for another good half an hour so it’s tastier. We then ate it day old which we weren’t sure what made the meat “old” and not as young and smooth anymore – over cooked or day old.

So I learnt a new term today called “拖水”, which is the process of blanching meat then soak in ice cold water.wpid-wp-1437613740152.jpg


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