Best 3 Black Skinned Chicken Slow Cooked In Dark Soy Sauce Recipes
Indulge in the exquisite flavors of Chinese cuisine with this remarkable collection of black-skinned chicken recipes, meticulously slow-cooked in the depths of dark soy sauce. Embark on a culinary journey through various cooking methods, each yielding a unique symphony of tastes and aromas. Discover the secrets of creating the perfect braised chicken, tantalizingly tender and infused with the richness of dark soy. Explore the art of stir-frying, where chicken morsels dance in a sizzling wok, coated in a luscious dark soy glaze. Experience the convenience of a one-pot dish, where chicken and vegetables harmoniously blend in a symphony of flavors. Elevate your culinary skills with these carefully curated recipes, designed to guide you in crafting exceptional black-skinned chicken dishes that will leave a lasting impression on your taste buds.
Let's cook with our recipes!
SOY SAUCE CHICKEN
Soy sauce chicken is quick, easy, and full of flavor. It's a 3-ingredient recipe that we reach for whenever we don't feel like cooking. The chicken thighs stay juicy and tender and the flavor goes well with most side dishes. You'll love it!
Provided by Kristen Stevens
Categories Dinner
Time 17m
Number Of Ingredients 3
Steps:
- Place the chicken thighs into a bowl and pour the soy sauce over the top. Mix well and then put the bowl into your fridge. Let the thighs marinate for 30 minutes (or up to 2 hours).
- Heat the oil in a large, nonstick frying pan over medium heat. Pour the chicken thighs and all of the marinade into the pan and spread out the thighs so that they are in a single layer. Let them cook for 6 minutes then stir them around and scrape the bottom of the pan before turning them over and cooking for another 6 minutes, or until they are cooked through.
Nutrition Facts : ServingSize 2 chicken thighs, Calories 308 kcal, Sugar 1 g, Sodium 732 mg, Fat 13 g, SaturatedFat 3 g, TransFat 1 g, Carbohydrate 1 g, Fiber 1 g, Protein 44 g, Cholesterol 215 mg, UnsaturatedFat 9 g
BLACK-SKINNED CHICKEN SLOW-COOKED IN COCONUT SAUCE
Provided by Elaine Louie
Categories dinner, main course
Time 1h40m
Yield 2 servings
Number Of Ingredients 17
Steps:
- In a small heavy-bottomed saucepan, combine chicken, stock, wine, ginger, onion, garlic, five-spice powder, and salt and pepper to taste. Bring to a gentle simmer and cook, covered, until chicken is very tender, 1 to 11/2 hours. Remove chicken and set aside. Strain and reserve 1/2 cup of cooking liquid.
- Place a heavy-bottomed skillet over medium heat, and add oil. When hot, add ginger and garlic and sauté until fragrant, about 30 seconds. Stir in curry paste, tomato paste and coconut milk. Add chicken, reserved cooking liquid and a pinch of salt.
- Cover and bring to a gentle simmer. Add zucchini and simmer just until cooked, 1 to 2 minutes. Stir in lime juice and transfer to a serving dish. Garnish with chopped basil, and serve.
SLOW-COOKED SOY-GLAZED CHICKEN
Enjoy this soy-glazed chicken as two courses; shred the leg meat and wrap in lettuce leaves for a starter. Then, slice the breast meat and serve with rice
Provided by Tom Kerridge
Categories Dinner
Time 2h30m
Number Of Ingredients 17
Steps:
- Combine the marinade ingredients in a small bowl. Sit the chicken in a casserole dish, rub the marinade all over, and put the ginger peel in the cavity. Cover and leave at room temperature to marinate for 1 hr, or in the fridge overnight.
- Heat the oven to 180C/160C fan/gas 4. Mix the stock ingredients in a jug, then pour over the chicken. Roast for 1 hr, uncovered, then baste with the liquid in the dish. Roast for 30-40 mins more, basting every 10 mins, until the chicken is deep brown. Keep an eye on the glaze in the base of the dish - you may need to add a splash of water to keep it from burning.
- Leave the chicken to rest for 20 mins, then transfer to a board. Skim the fat from the juices, bring to the boil, then turn off the heat. Shred the thigh and leg meat and wrap in the lettuce leaves along with the spring onions, cucumber, chilli, coriander and nuts. Slice the breast meat and serve withthe rice and warm roasting juices.
Nutrition Facts : Calories 439 calories, Fat 24 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 47 grams protein, Sodium 2.4 milligram of sodium
Tips:
- Choose the right chicken: Use a whole chicken or chicken parts with the skin on. Bone-in chicken will yield more flavorful results than boneless chicken.
- Marinate the chicken: Marinating the chicken in a mixture of dark soy sauce, Shaoxing wine, ginger, garlic, and green onions for at least 30 minutes will help to infuse it with flavor.
- Use a dark soy sauce: Dark soy sauce is thicker and has a more intense flavor than regular soy sauce. It will give the chicken a deep, rich color.
- Cook the chicken slowly: Slow cooking the chicken will help to tenderize it and allow the flavors to meld together.
- Baste the chicken: Basting the chicken with the cooking liquid during the last 30 minutes of cooking will help to keep it moist and flavorful.
Conclusion:
This black-skinned chicken slow-cooked in dark soy sauce is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and flavorful, with a crispy skin and a rich, savory sauce and the addition of shiitake mushrooms just blends perfectly and makes it a more fulfilling dish. Serve it with rice or noodles and a side of vegetables for a complete meal that the entire family will enjoy.
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