酱油鸡 Hong Kong Soy Sauce Chicken ( Perfected Recipe )
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Popular in Chinese deli. Lot of Asian bought this cooking and have the chef, chopped those on the spot. Bring home order. Now you can make this at your own …
thank you so much for the recipe
The only thing I don't have in our pantry are dried tangerine peels. Do we have a replacement for that or do I just cook without it?
How much sugar?
I'm learning to cook chinese and used this recipe, absolutely delicious! You mention saving the stock to use again and again, can you link other recipes I can make using the stock? Pork, noodle soups, eggs etc?
Hi, would it taste better if using specialty chicken than a regular chicken? Or it doesn't make any difference?
Looks so good and easy DIY.
I can cook it now but still no good cutting at the end my chicken broken all over!
Thank you 🙏
As a Chinese guy living in the Midwest with no authentic Chinese restaurants around me, this video is a god send.
How many times can you use the sauce safely?
Thank you, for providing the ingredients at the end and the video. 👍🏼👍🏼👍🏼👍🏼👍🏼
Nice and easy
Hi if no brown sugar can use rock sugar? If yes, roughly how much?
Delicious recipes and one of my favorite cooking shows!
Hello Chef! If I do not have chicken bouillon, what should I use to replace it? Also do you have the recipe for the ginger scallion oil that they normally serve it in HK?
How many times can we reuse the pot?
This is the best recipe ive ever seen. Its so authentic better than restaurants. Tried it and keep on doing over and over. So thankful i found your video. Hope you continue to share more recipes!
Can you use the soy mixture for soy noodles?
Hilo how many times can you re use the broth.? Also can i use whole chicken , maybe chop in half before put in pot? With the braised pork , how long do you boil for ? Is same technique 15minutes simmer, then flip another 15min , then turn off? I like recipe will try .
mmmmmmm im mexican. i love this food.. mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm
Thank you for this recipe. It was my first time cooking soy sauce chicken. It’s as though we ate at hong kong 😊 Excellent recipe!
I made this tonight and it is soooooooo good!Thanks for sharing!!
just like adobo but takes away the liquid
I can not get my chicken as dark as yours in the video.
Merci
How many time can u freeze it and unfreeze it?
wao Happy Wok is the God of Cookery, the Real Deal!
What if I’ll use whole chicken? I’ll just boil it like the one in the video? Or are there additional steps needed if I’ll be using whole chickens?
Tried it but not sure why mine didn’t have that dark color
Thanks for the video Happy Wok, cheers! 🍻
Great recipe ! However I feel confused concerning the quantity of waterI should use : 4 cups as stated in the list or 1 pint = 2 cups like you've shown in the video ? Thx
I’ve tried it but I didn’t get the skin as brown as you, do you have any tips?
Anyway it tasted SO GOOD 😍
Thank you, making this tomorrow for food prep for the week.
Is the chef mad or something? He’s like throwing the saucers. 😂
What to replace tangerine peels? I don’t have it
Who needs to hear this? I have tried it and this recipe is the best. Thanks for the clear instruction too.
Wow, this is so much easier than the way I learned it, using a whole chicken and ladling the soy sauce over the chicken for hours…. Looks delicious! I will have to try it!
Hello chef, do you have social media where we can tag you when we share pictures of your recipe? So you can see if your students are doing good job 😁
It looks delicious will definitely try it out . Thx for sharing. Is my favourite. Delicious with hot steamy rice or noodles 👍
Heyyy how did you get the chicken skin to brown so evenly? Any tips? Thanks!