Favorite Family Recipe: Soya Sauce Chicken

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When fellow hubber Eliminate Cancer asks, “What is your favorite family recipe?, ” one dish pops into my mind right away, together with fond memories of my childhood days.

The long shadow weaves its long arms through the lacy boughs of rambutan trees. The ground, a patchwork of light and dark becomes the perfect ground for a game of roundus (quite the British equivalent of baseball). The sun has lost its tropical heat and the air is saturated with the scent of jasmine and the wafts of delicious foods being prepared. All these escape our senses, we were too involved in the game to notice or savor the moment. The moment before the sun dips over the thick of distant foliage. The moment when the sky glows with pink and purple and the rush of gold. We’re oblivious, running around the yard seems like the perfect way to end the day.

Nothing can tear us from the game. Nothing dare interfere—we’re feistily engaged—the neighborhood kids and I.

On evenings like these, the call to dinner is often ignored or dismissed with “Later, mom” or “When we’re done.”

But when my mom calls from the kitchen door, “Soya sauce chicken,” I need no further pestering. I dismiss myself voluntarily. My favorite food is waiting and I’m going to be the first at the table.

My mother makes the most delectable soya sauce chicken. The chicken glistens with the sweat of soya sauce, in a thick broth flavored with ginger, galangal, garlic and the sweet aroma of cinnamon and star anise. Pair with a fluffy bowl of rice and a sour, spicy tangy dip—I can eat a couple of bowls of rice. Something that makes my mother intensely happy since I was scrawny and my finicky eating habits didn’t help any. But with soya sauce chicken, I need no coaxing to eat.

Over the years, I’ve watched my mom made this dish. I helped her on numerous occasions to make it and now that I live many miles away from home, I think I can make it almost as good as my mother.

Caramelzing sugar with garlic, ginger, cinnamon and star anise.

Caramelizing the sugar gives this dish a distinctive flavor--skipping this step may not produce the same flavor.
Caramelizing the sugar gives this dish a distinctive flavor--skipping this step may not produce the same flavor. | Source

Here’s how you can make this yummy dish as well:

Ingredients

  • 6 to 7 cloves of garlic, sliced
  • 1 big thumb of ginger, sliced
  • 1 thumb of galangal, sliced (optional)
  • 1 piece of cinnamon bark
  • 1 piece of star anise
  • 3 pieces of chicken drumsticks
  • 3 pieces of chicken thighs
  • 5 to 6 hardboiled eggs
  • 3 tbs of sugar (white or brown)
  • ¼ cup dark soya sauce
  • ¼ cup of light soya sauce
  • Salt and pepper to taste (optional)

Simmering....smell the aroma.

Simmering brings all the flavors together and thickens the broth to coat chicken and eggs. Don't forget to stir it from time to time so it doesn't stick to the bottom of pan.
Simmering brings all the flavors together and thickens the broth to coat chicken and eggs. Don't forget to stir it from time to time so it doesn't stick to the bottom of pan. | Source

Method:


  • Add sugar to heated wok and caramelize it (allow it to melt and turn golden brown)
  • Add sliced garlic, ginger and galangal and sautee until well-coated
  • Add chicken drumsticks and thighs
  • Add dark soya sauce and light soya sauceand coat well.
  • Add eggs and about 1 cup of water
  • Bring to a boil, then lower heat and simmer for about 45 minutes to an hour until sauce thickens and the chicken pieces and eggs are well coated.

Dish it out, garnish with cilantro and green onion and serve with jasmine rice.

All done....

The meat falls off the bone, the eggs are infused with all the sweet aromatic spices and all that's left to do is to dig in.
The meat falls off the bone, the eggs are infused with all the sweet aromatic spices and all that's left to do is to dig in. | Source

How Soya sauce is made?

Why use soya sauce for cooking?

This dish is typical of red cooking, where meat is allowed to simmer in soya sauce-based liquid with other seasonings. The slow simmering process allows the meat to be infused with all the aromatic flavors of soya sauces and spices used. Usually chicken parts with bones are used as they tend to turn out moist and the meat will actually fall off the bones. Alternatively pork with some fats are used, mostly cuts from the belly.

This recipe calls for a sizeable amount of soya sauce (both light and dark) and you may be concerned about the sodium content. Since I grew up on soya sauce—soya sauce is often used to season food in lieu of salt, I almost feel a protective need to justify its use. It's true that soya sauce has high sodium content--one tablespoon of soya sauce contains about 1,000 milligrams of sodium (about half of the allowed servings of salt for the day). High salt intake has been linked to certain health risks such as high blood pressure and cardiovascular health. However, recent research sheds some positive light on the type of sodium found in soya sauce and it has to do with the fermenting process. The fermenting process used breaks down the proteins found in soya beans to smaller molecules called peptides. Some of the peptides are shown to inhibit angiotensin I-converting enzyme (ACE) from constricting the blood vessels. Less blood constricting activity means less effect on blood pressure. Although the research is promising ,it is by no means conclusive.

If you’re still worried about the sodium content, there is less sodium soya sauce. In addition, since soya sauce is flavorful, you may actually be using less to flavor food and as a result, less sodium is used.

But wait, there are actually more health benefits associated with this seasoning choice, something I was really excited to uncover since I had no idea that it can be that beneficial.

  • Rich source of vitamin, minerals and antioxidants

Fermented from soya beans, soya sauce is rich in vitamin, minerals and antioxidants (nutrient profile shown below). In terms of protein density, soya sauce ranks 9th among the world’s healthiest foods. Some studies have also indicated that the antioxidant density to be higher than red wine. The antioxidants found in soya sauce are credited with decreasing the formation of hydrogen peroxide, implicated with oxidative stress (the root cause of generating certain diseases and premature aging).

Nutrients in Soya Sauce in One Tablespoon (18 grams)

Nutrient
Amount
Ingredients Used in Making Soya Sauce Without Additives
Tryptophan
9.3%
Soya beans
Manganese
4.5%
Wheat
Protein
3.7%
Salt
Vitamin B3
3.5%
Water
Calories
0%
Enzymes

Types of soya sauce

Soya sauce is also known widely as shoyu and if you're concerned about gluten, opt for tamarin (soya sauce made without wheat). It is best to buy soya sauce that is traditionally made without artificial colors, flavors and additives. In my culture, we use two different types of soya sauce--light and dark. Difference? Dark soya sauce is darker in color and its deeper hue is due to the longer fermenting process. Molasses or caramel is often added in the preparation, resulting in a less salty, sweeter version. It is often used for added flavor and it gives food a richer color to boot. It's also a favorite ingredient in dipping sauces. According to some research, it has ten times more antioxidants than red wine.

  • Promote growth of friendly bacteria in large intestine.

Friendly bacteria is essential for promoting healthy gastrointestinal tract. Since bacteria is used to ferment soya sauce, it goes to reason that soya sauce contains healthy microorganisms (probiotics) which promote the growth of healthy bacteria in the digestive tract. An otherwise unhealthy digestive tract can cause heartburn, indigestion, constipation, diarrhea and irritable bowel syndrome.

  • Helps Heart health

According to Mayo clinic, niacin may decrease blood levels of cholesterol and lipoprotein, which in turn may reduce risks of atherosclerosis (or the hardening of arteries). Note: one tablespoon of soya sauce delivers 0.72 mg of niacin. In addition, niacin is generally responsible for the health of skin, nerves and the digestive system.

  • Regulates Mood

If you enjoy Chinese food, it may be due to the amount of tryptophan found in soya sauce. That may be a supposition but tryptophan is an amino acid involved in the production of serotonin. According to Cleveland clinic, serotonin is a chemical that promotes calmness, improves mood and relieve depression. It also states that high levels of serotonin control appetite and satisfy cravings—both useful in weight control.

All things considered, moderation is key to eating. Since I don’t eat soya sauce chicken every day, I think I can give myself permission to enjoy it while I’m at it. So, let’s bring out the chopsticks, some rice and enjoy the sweet, savory, flavorful and aromatic helping of soya sauce chicken.


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Comments 14 comments

Om Paramapoonya profile image

Om Paramapoonya 4 years ago

May I have one big bowl of your soya sauce chicken please? My mom also likes to make this dish for me when I visit her. Her recipe is pretty similar to yours. I'm getting hungry now. It was so much fun to watch you cook. Rated up and awesome! :)


teaches12345 profile image

teaches12345 4 years ago

The video makes me salivate and now, I am hungy for this dish. Your explanation of sodium concern is helpful. I can see this going well with a bowl of rice. Thanks fo sharing.


prasetio30 profile image

prasetio30 4 years ago from malang-indonesia

Wow.....I love your recipe above. It sound delicious. My mother has the same recipe, in Indonesia it called "telur bumbu petis". The same presentation, but different ingredient. Yummy.... Again, I must show this hub to my mother. Good job and rated up!

Prasetio


jojokaya profile image

jojokaya 4 years ago from USA

Delicious.. I love to make chicken in soy sauce but instead of regular soy sauce, I use sweet soy sauce (kecap manis).

Thanks for the recipe


anglnwu profile image

anglnwu 4 years ago Author

Om, thanks for your vote of confidence. As you can see, I've got lots of improve in terms of making a video.


anglnwu profile image

anglnwu 4 years ago Author

teaches12345, it goes very well with rice. Thanks for dropping by to comment.


anglnwu profile image

anglnwu 4 years ago Author

Prasetio, you're right--it's a very common dish in Asia. I believe chicken adobo is an adaptation of this dish too. Thanks for commenting.


anglnwu profile image

anglnwu 4 years ago Author

jojoka, yes you can use that too. Sweet soya sauce is good with noodles too. Thanks for your comments.


Lady_E profile image

Lady_E 4 years ago from London, UK

Ooooh... your mum is Awesome. Thanks for sharing this beautiful and healthy Recipe. Sometimes, I think when our mums teach us to cook special dishes - it's a gift because we cook it for our own kids and families and they love it too.

I have decided to get some Soya Sauce this weekend. It will make a change from Maggi Sauce. :)

Ps. Great video with good illustrations. Nice to hear your voice.

Cheers x


Simone Smith profile image

Simone Smith 4 years ago from San Francisco

This was so much fun to watch! I love how you got up close and personal with the steps- it really allowed me to see what the food should look like (the size of the garlic slices, etc.) and what temperature things should be cooking at.

Thanks for the great Video!


anglnwu profile image

anglnwu 4 years ago Author

Lady E, i think my mom is awesome too. I miss her so much. I hope she's looking down from Heaven and smiling every time I make this dish. She taught how to cook and how to love beautiful things. Thanks for sharing on fb--it means so much to me. Have a nice day!


anglnwu profile image

anglnwu 4 years ago Author

Simone, so good to see you here and it's even sweeter to get your nod of approval. Thanks for dropping by to comment.


Movie Master profile image

Movie Master 4 years ago from United Kingdom

If this was being served I'd come to the table straight away too! I loved your story and am really looking forward to trying your recipe.

The video is fantastic!

Voting up, best wishes Lesley


anglnwu profile image

anglnwu 4 years ago Author

Haha, Lesley, your comment made me smile. Thanks for your encouraging comments and good luck trying the dish. Take care and best wishes too!

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