Chicken With Spices And Soy Sauce Recipes

Steps:

• Place the prepared chicken pieces in a large pan with one of the sliced onions. Pour over enough water to just cover. Bring to the boil and then reduce the heat and allow to simmer gently for about 20 minutes.
• Grind the remaining onions with the garlic and chillies to a fine paste in a food processor or with a pestle and mortar. Heat a little of the oil in a wok or frying pan and cook the paste to bring out the flavour. Do not allow the paste to brown.
• When the chicken has cooked for 20 minutes, lift out of the stock and into they spicy mixture. Toss everything together over a fairly high heat so that the spices permeate the chicken pieces. Reserve 300ml of the chicken stock to add to the pan later.
• Stir in the nutmeg and cloves. Strain the tamarind and add the tamarind juice and the soy sauce to the chicken. Cook for a further 2 - 3 minutes, then add the reserved stock. Taste and adjust the seasoning to taste and cook, uncovered for a further 25 - 35 minutes, or until the chicken pieces are tender.
• Transfer the chicken to a bowl, topped with the shredded green and red chillies, and serve with plain boiled rice.
• Tip: Day soy sauce is thicker and more salty than light. Adding the dark variety will give a deeper colour to the chicken.

Steps:

• Combine sugar, soy sauce, water, garlic, and ginger in a large stock pot; stir until sugar is dissolved. Place chicken in stock pot and bring to a boil. Using tongs, turn chicken in pot every 5 minutes.
• Boil chicken until no longer pink at the bone and juices run clear, about 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Sauce mixture will turn into a rich, brown glaze. Remove pot from heat and let cool 10 minutes.
• Place chicken on a platter and sprinkle with chopped green onions.

Steps:

• Preheat the oven to 350 degrees F.
• Pat the chicken dry inside and out with paper towels. In a small bowl, combine the peanut oil, five-spice powder, salt and pepper. Stir the zest into the spices. Rub the chicken inside and out with the spice mixture.
• For the stuffing: Stuff the bird with the scallions, star anise, chile, ginger and orange (cut into pieces if needed). Roast the chicken for 1 hour undisturbed.
• For the basting sauce: Combine the honey and soy sauce. After the chicken has cooked for 1 hour, baste the chicken liberally every 10 minutes until it is cooked through and an internal thermometer reads 160 degrees F, 30 to 40 minutes more. Remove the chicken and let rest tented with foil for 10 minutes before serving. Chicken temperature will reach 165 degrees F while resting.
• For the salsa: While chicken rests, whisk together the ginger, chile oil, soy sauce, vinegar, peanut oil, chiles, scallions and mandarin juice and zest until well combined.
• Carve the chicken tableside and serve the salsa on the side.