{"id":213,"date":"2015-01-27T09:29:26","date_gmt":"2015-01-27T09:29:26","guid":{"rendered":"http:\/\/www.asianonlinerecipe.com\/cooking\/?p=213"},"modified":"2015-02-21T05:16:03","modified_gmt":"2015-02-21T05:16:03","slug":"soy-braised-chicken-recipe","status":"publish","type":"post","link":"http:\/\/www.asianonlinerecipe.com\/cooking\/soy-braised-chicken-recipe\/","title":{"rendered":"Soy Braised Chicken Recipe"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-214\" src=\"http:\/\/www.asianonlinerecipe.com\/cooking\/wp-content\/uploads\/2015\/01\/soy-braised-chicken.jpg\" alt=\"Soy Braised Chicken Recipe\" width=\"500\" height=\"380\" srcset=\"http:\/\/www.asianonlinerecipe.com\/cooking\/wp-content\/uploads\/2015\/01\/soy-braised-chicken.jpg 500w, http:\/\/www.asianonlinerecipe.com\/cooking\/wp-content\/uploads\/2015\/01\/soy-braised-chicken-300x228.jpg 300w\" sizes=\"auto, (max-width: 500px) 100vw, 500px\" \/><\/p>\n<p>This was originally a classic Cantonese restaurant dish, flavored with five-spice powder, but the Nonya take on it, as is typical, includes a large, bruised knob of galangal instead. It is a very good dish to serve when entertaining, as it can be cooked up to a day in advance and simply reheated. Always serve it with a sharp chili, garlic and vinegar dip and plenty of sliced cucumber and rice.<\/p>\n<p><span style=\"text-decoration: underline;\"><strong>Ingredients:<\/strong><\/span> (Serves 6-8)<\/p>\n<ul>\n<li>1 whole chicken (about 1.3 kg\/3 lb)<\/li>\n<li>25 g\/1 oz sugar<\/li>\n<li>90 ml\/6 tablespoons dark soy sauce<\/li>\n<li>25 g\/1 oz galangal, bruised<\/li>\n<li>1.5 liters\/2\u00bd pints\/6\u00bc cups water<\/li>\n<li>10 ml\/2 teaspoons salt<\/li>\n<li>15 ml\/1 tablespoon cornstarch (cornflour)<\/li>\n<li>Steamed rice and sliced cucumber, to serve<\/li>\n<\/ul>\n<p><span style=\"text-decoration: underline;\"><strong>Method:<\/strong><\/span><\/p>\n<p>Remove any excess fat from the chicken, wash it and pat dry. In a dry, heavy pan, heat the sugar until frothy and caramelized to a rich, dark brown color. Add the chicken and turn it several times in the pan until well sealed.<\/p>\n<p>Add the soy sauce, galangal and water. Bring to the boil and simmer, covered, for 30 minutes, turning several times so the chicken is evenly cooked.<\/p>\n<p>Add salt and continue to cook for another 15-20 minutes until tender. Remove and set aside. Increase the heat and boil until the sauce is well reduced and glossy. Blend the cornstarch with a little water and add to the sauce to thicken it.<\/p>\n<p>Chop the chicken into bitesize pieces and serve with rice and sliced cucumber, with the sauce on the side.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This was originally a classic Cantonese restaurant dish, flavored with five-spice powder, but the Nonya take on it, as is typical, includes a large, bruised knob of galangal instead. It is a very good dish to serve when entertaining, as it can be cooked up to a day in advance and simply reheated. Always serve [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":214,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[54,4,87],"class_list":["post-213","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-chicken","tag-recipe","tag-soy"],"_links":{"self":[{"href":"http:\/\/www.asianonlinerecipe.com\/cooking\/wp-json\/wp\/v2\/posts\/213","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.asianonlinerecipe.com\/cooking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.asianonlinerecipe.com\/cooking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.asianonlinerecipe.com\/cooking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.asianonlinerecipe.com\/cooking\/wp-json\/wp\/v2\/comments?post=213"}],"version-history":[{"count":0,"href":"http:\/\/www.asianonlinerecipe.com\/cooking\/wp-json\/wp\/v2\/posts\/213\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.asianonlinerecipe.com\/cooking\/wp-json\/wp\/v2\/media\/214"}],"wp:attachment":[{"href":"http:\/\/www.asianonlinerecipe.com\/cooking\/wp-json\/wp\/v2\/media?parent=213"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.asianonlinerecipe.com\/cooking\/wp-json\/wp\/v2\/categories?post=213"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.asianonlinerecipe.com\/cooking\/wp-json\/wp\/v2\/tags?post=213"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}