See Yo Gai (Red Cooked Chicken) Recipe
Are you looking for a lip smacking See Yo Gai recipe? The first taste of this delightful See Yo Gai from the Chinese cuisine is enough to addict you to it for life! Just try this See Yo Gai recipe, and you will never want to go for another recipe again.
Ingredients
1 kg. or 1 1/4 kgs. chicken
1 1/2 cups dark soya sauce
1/2 cup cooking wine or sherry
1/2 tbsp. sesame oil
2 cloves garlic
1 1/2 tbsps. sugar
1 tsp. five spice powder
1 tbsp. fresh grated ginger
2 cups water
Directions
Take a pan into which the chicken will just fit, so that the water and soya mixture cover as much of the chicken as possible.
Put the chicken into the pan, breast down.
Add all the ingredients with water except sesame oil.
Bring slowly to the boil, then reduce heat, cover and simmer gently for 20 minutes, using tongs, turn chicken over.
Cover again and simmer for 15 minutes, basting the breast with the liquid every 5 minutes.
Remove from heat, leave it covered until cool.
Take out the chicken from the sauce, place on a serving dish, brush with sesame oil.
Traditionally the chicken is cut into two lengthways using a very sharp cleaver, each half is cut into 3.5 cm.(1 1/2 ) strips.
If you find this difficult, simply carve the chicken into joints.
Serve with soya sauce or sweet or sour sauce.
Note: Extra salt may be added according to the taste. As soya sauce contains salt, extra salt is not included in the recipe.
VARIATION:
Red Cooked Duck-
Replace the chicken with a 2 kg. duck.
Follow the same recipe given for red cooked chicken.
Remaining soya liquid can be served as sauce.
Add 1-2 tablespoons cornflour mixed with 2 tablespoons water to the sauce and bring to the boil and cook until thickened.
Serve with duck pieces.
Note: Red cooking is a traditional method and the term is used to refer to cooking in dark soya sauce.
The remaining liquid after cooking is called "Masta Sauce". It can be frozen or refrigerated for future use.
It should be used to cook only meat or poultry.
Use it once a week, can be repeated.
VEGETARIAN VERSION:
Use 3 cups gluten. Wash and drain well.
Cut into 3.5 cms. (1 1/2 ") strips and fry until golden before using.
Follow the recipe from stage 3.
Put the chicken into the pan, breast down.
Add all the ingredients with water except sesame oil.
Bring slowly to the boil, then reduce heat, cover and simmer gently for 20 minutes, using tongs, turn chicken over.
Cover again and simmer for 15 minutes, basting the breast with the liquid every 5 minutes.
Remove from heat, leave it covered until cool.
Take out the chicken from the sauce, place on a serving dish, brush with sesame oil.
Traditionally the chicken is cut into two lengthways using a very sharp cleaver, each half is cut into 3.5 cm.(1 1/2 ) strips.
If you find this difficult, simply carve the chicken into joints.
Serve with soya sauce or sweet or sour sauce.
Note: Extra salt may be added according to the taste. As soya sauce contains salt, extra salt is not included in the recipe.
VARIATION:
Red Cooked Duck-
Replace the chicken with a 2 kg. duck.
Follow the same recipe given for red cooked chicken.
Remaining soya liquid can be served as sauce.
Add 1-2 tablespoons cornflour mixed with 2 tablespoons water to the sauce and bring to the boil and cook until thickened.
Serve with duck pieces.
Note: Red cooking is a traditional method and the term is used to refer to cooking in dark soya sauce.
The remaining liquid after cooking is called "Masta Sauce". It can be frozen or refrigerated for future use.
It should be used to cook only meat or poultry.
Use it once a week, can be repeated.
VEGETARIAN VERSION:
Use 3 cups gluten. Wash and drain well.
Cut into 3.5 cms. (1 1/2 ") strips and fry until golden before using.
Follow the recipe from stage 3.
