Mandarin: Jiang You
Cantonese: Chi You
Soy Sauce (醬油) - must have ingredient for Asian cooking! Soy Sauce is considered almost as old as soy paste - a type of fermented paste obtained from soybeans.
Soy sauce is a condiment made primarily with four ingredients: soybeans, wheat, salt, and water. There are many different kinds of soy sauces, but the three most common are light, dark and thick soy sauce. These are what most China and Taiwanese people use in the kitchen.
As a rule, light soy sauce i s used for seafood, white meats, vegetables and soups, while darker sauce is ideal for red meats, stews, barbecues and dip, choose the regular variety, or use a blend of three parts light sauce with two parts dark. This proportion also applies to marinades.
Why not try out this quick recipe below. :)
Honey Soy Sauce Chicken
Serves Two
Ingredients - 4 chicken thighs, trim of the overhang skins and fat. - 1 tbsp oil - 1/2 tsp chopped ginger
- 2 garlic cloves, minced - 3 tbsp honey - 2 tbsp light soy sauce + 1 tbsp dark soy sauce - salt and pepper
- Sesame seeds and spring onion for garnish (optional)
Method
Preheat the oven to 180C.
In a mixing bowl combine all the ingredients, then add the chicken. Marinade for at least 1 hour or overnight.
Place the chicken thighs on a baking tray, cover with foil and bake for 20 minutes. Remove the foil and brush the chicken with a bit honey, bake for another 10 minutes.
This also good for stir-fry. You just need to slice the chicken to bite size.
Garnish with toasted sesame seeds, serve with rice and vegetable. Enjoy!