When I was a kid, my grandmother used to make an incredibly sweet version of soy sauce chicken. The chicken was all parts, bone-in, and the sauce was very dark and greasy. As a result, the whole hard-boiled chicken eggs in it were a nice dark color. I once asked my grandmother (via my mother) how she made it so sweet and she said she only used sweet soy sauce.
My mother (who doesn't cook much these days) used to make soy sauce chicken with regular soy sauce, boneless skinless chicken breast, and onion. The onions would caramelize and become deliciously soft and full of flavor.
I've taken both of these recipes and considered what I like about both of them. Over the years I have experimented enough to come up with a version that combines the best of both. Here it is.
Soy Sauce Chicken
Ingredients:
6-8 chicken thighs, skin on or off (dark meat is better because it has more fat and stays moist)
2 medium-sized onions or 1 large onion
1/2 bottle (10 oz) of sweet soy sauce (also called kecap manis)
2 Tablespoons dark soy sauce (regular soy sauce)
1 cup water
3 Tablespoons oil
6-8 hardboiled chicken eggs
1 can cooked quail eggs, drained (OPTIONAL)
Instructions:
1) Heat the oil in a VERY WIDE, DEEP pan until hot but not smoking.
2) Place the chicken thighs in the oil to cook. Cook on medium-high to brown each side.*
3 Tablespoons oil
6-8 hardboiled chicken eggs
1 can cooked quail eggs, drained (OPTIONAL)
Instructions:
1) Heat the oil in a VERY WIDE, DEEP pan until hot but not smoking.
2) Place the chicken thighs in the oil to cook. Cook on medium-high to brown each side.*
3) Chop the onions into semi-circles. Put the onions into the pan with the chicken. Cook until slightly translucent.
4) Drizzle half a bottle of sweet soy sauce on the chicken and onions. Turn down the heat to medium low.
5) Add the cup of water and the regular soy sauce. Bring sauce to a boil. Cover.
6) Turn the heat to low. Cook for 1-3 hours, adding water when necessary to keep sauce thin. (Cooking time will vary according to how soft you like your meat.) Occasionally stir all the ingredients so that all sides are immersed in the sauce over the cooking time.
4) Drizzle half a bottle of sweet soy sauce on the chicken and onions. Turn down the heat to medium low.
5) Add the cup of water and the regular soy sauce. Bring sauce to a boil. Cover.
6) Turn the heat to low. Cook for 1-3 hours, adding water when necessary to keep sauce thin. (Cooking time will vary according to how soft you like your meat.) Occasionally stir all the ingredients so that all sides are immersed in the sauce over the cooking time.
7) About a half hour before serving, peel the chicken eggs and put them into the sauce. Make sure they are totally submerged. Also, open the can of quail eggs, drain, and put into the sauce. NOTE: It is important that you do not add the eggs until the very end or their exteriors will become very tough!
*If you don't have a very wide, deep pan (like a chef's pan), after you brown the chicken you can remove it and put it in a crock pot or pot on the stove. Then follow all the directions after that.
Serve with white rice.
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