Watching an Asian chef cut vegetables with a cleaver is really satisfying. The way they smash things up using it on its side is incredible. Great skill to have.
This soya sauce chicken recipe looks so easy to follow, even for someone who isn't very confident in the kitchen. I appreciate how clear and concise your instructions were. Thank you for making cooking less intimidating. Hope would like to be stay tuned for upcoming recipes....👍🙏
My Malaysian family have similar dish to this that they simply call "Black Chicken". But they use the very thick, kutchup soy sauce and some dried chillies. It's a delicious dish.
Gorgeous!!! I gotta say it's nice to see how much of a difference putting the sugary caramelizing ingredients in first before the light soy and wine does- I've always been inclined to chuck them in together!
@@alexpereira6528 Good question. From my experience you definitely CAN cut down the sugar a bit and get away with it, and although it's fantastic for getting some caramelization, it's really otherwise a matter of taste (some people prefer saltier, so less sugar is fine). Another alternative is to swap sugar for organic honey (I do this a lot)
Looks great! The recipe shows 2L for chicken broth… meaning 2 liters? Cooking for a family of 6, like I do, can be time consuming even when the meal Is fairly simple. But this looks ideal… everything in the wok and no stopping between the various ingredients.
After adding a cup of dark soy sauce, a cup shoaxling wine, a cup of light soy sauce, if I had put in the amount of chicken stock you said in your recipe ,I would have had the biggest overflow of my giant cast iron pan . Are you sure the proportions are correct? Just used a 1/4 cup of stock and it still came up to upper lip of the pan. Although I am waiting for the result in the final 10 minutes of cooking as we speak. Smells great. Thanks Jeremy 👍
I think you have the measurements mixed up. In the recipe the soy sauces are 4 tablespoon of light and 6 tablespoon of dark soy sauce and 100ml of Shaoxing wine. How big is your pan? Jeremy's wok looks like a fairly big size - you want to have a pan/wok that is deep and big enough to fit all the ingredients easily.
@@MTMF.london Nice to see that they have changed the original posting of the recipe on the website. Mine said 350 mils of both dark and light soya sauce and 300 mils of wine. Big change. Kind of surprised there was no comment from 'Jeremy' mentioning the change to the website. May try it again with the correct quantities as the original batch was way too salty.
@@brians3337 Yikes! Those are some quantities. Yeah, he definitely should drop a comment saying the measurements were wrong and now have been corrected. I think the problem is a lot of chefs try to post their recipes in a mix of imperial and matric measurements and then get it wrong converting the numbers.
Thank you so much, it's great to hear that you enjoy watching the videos and find them helpful. It's always a pleasure to share our passion for cooking. Happy cooking and stay tuned for more delicious recipes!
Would this recipe be improved if you used palm sugar or maybe brown sugar rather than cheap white sugar? We as a family prefer to use white cane sugar for cooking rather than the cheaper white beet sugar as we find the sweetness less of a strong? more pleasent less refined natural sweet flavour, compared to the beet sugar which is a smack you in the chops clawing sweetness which seems artificial/enhanced sweet flavour if that makes sense. Thank you for the video, take care, God bless one and all.
This recipe is awesome. I’m writing you from oahu, Hawaii and the way we do shoyu chicken isn’t that far off from your recipe. Yes we say shoyu sauce instead of soy sauce….I’ve made this dish a few times and it is great thank you for sharing.
Not sure u gonna answer, but i occasionally try to do glazed chicken but i fail and fail. I use soy sugar etc, but my chicken isnt coated properly no matter how hard i try. I wonder what is the main ingredient that is responsible for this savory coating?
My thought exactly. That "sear" did nothing but steam the chicken also. Pan was too crowded to get a proper sear. Even if he had, everything was almost fully submerged. Things cannot stay crispy when they are boiled.
He fried the chicken to get a mallard reaction going and cook the chicken. He removed the skin, so this shouldn't be crispy. There's many dishes where you're not going for a hard sear on meat.
impossible to find a non salt loaded shoaxing rice wine in my experience. The real stuff isnt even in asian markets in the US. Its all cooking wine versions loaded with salt
Folks like me cant have a dish with 10tbsp of soy: 1 tbsp =870 or so mg of salt. This dish has many days worth of salt. I am sure I would enjoy it however.
Not sure where you get your calculations from. Google says there are approximately 15mg to a tablespoon - so, it amounts to 150 mg maximum. Anyway, soy sauce is not made entirely of salt - the major ingredient are soybeans and then water, wheat and food colouring. Salt is usually listed last and it normally means it is the smallest amount in any mixture of ingredients.
Is not dark soy primarily just soy sauce with caramelized sugar? Dark soy that you buy off the shelf in the market is also heavily laden with preservatives and other nasty ingredients you don't want. So why not just skip it and use regular soy with sugar in the amount you want according to your sweet tooth? I'll bet you wouldn't taste the difference if you didn't use dark soy.
There is nothing wrong with preservatives - most food that are tinned or bottled need preservatives to last once you open them. Dark soy sauce is for colouring - caramel is usually the ingredient. Light soy sauce is more for taste and it won't give you the rich colour. You can always find organic soy sauce but you may have to pay through the nose.
ANOTHER REASON WHY UW ANMNA USE A CHINESE VEGGIE KNIFE OVER A WESTERN WEGGIE KNIFE. CHINESE VEGGIE KNIFEDESIGNED TO SMASH HERBS LIKE GARLIC&GINGER WITH OUT HURTING YOURSELF. NEED VERY LIL SKILL , TIME TRAINING TO USE ONE SAFELY. LOL
that was WAY too much star anise. and you dont have to gesture and annunciate so emphatically like gordon ramsey. youre not gordon ramsey and you dont want to be. he's annoying and pompous
Hmmmm! Seeing that this looks tasty, but VERY unhealthy, is there an alternate way to achieve this result that isn't so.........so takeout oriented? What do you say, Jeremy?
I think Jeremy has lost the plot. This has to be a joke? 200g of sugar and 1 litre of soy/shaoxing for 8 chicken thighs! I'm guessing our aim is to make us broke & diabetic
@@drt4789 he reduced the sauce and served it with rice. No future cooking intended. It's not healthy or necessary to use that amount regardless of the chicken portion size.
You did not read the recipe correctly or are miscalculating the measurements. It says 100 ml of Shaoxing wine which is a tenth of a litre. Also, 6 tablespoons of sugar is equal to 75g.
@@MTMF.london yes he has since changed the recipe instructions and the video. Probably because how insane it was. I read them correctly as did everyone else!
Chef - when you slam the Ginger with your cleaver - pieces and juice form the Ginger went flying all over your black chef coat and all over the kitchen - this is not an appropriate method to concentrate the flavors within the pieces of Ginger - "kinda sloppy in your technique" 😞 I did like the recipe.
Watching an Asian chef cut vegetables with a cleaver is really satisfying. The way they smash things up using it on its side is incredible. Great skill to have.
This soya sauce chicken recipe looks so easy to follow, even for someone who isn't very confident in the kitchen.
I appreciate how clear and concise your instructions were.
Thank you for making cooking less intimidating.
Hope would like to be stay tuned for upcoming recipes....👍🙏
I worked in a restaurant a few years ago in London and we did something similar to this with pork belly. Absolutely yummy.
Can never go wrong with soy sauce chicken! SO delicious!! Will definitely be trying this recipe out!
Dry Sherry is actually a great substitute for Shaoxing wine I found.
My Malaysian family have similar dish to this that they simply call "Black Chicken".
But they use the very thick, kutchup soy sauce and some dried chillies.
It's a delicious dish.
Wow sounds amazing!
Can you share the recipe… amount of ketchup, soy sauce, and sugar? Thanks!
@@chadcooper7348 commenting just to be notified if that recipe ever gets posted too lol
@@chadcooper7348 They are very protective of their recipes. But I will see what I can do.
@@ashleyl3699 🤣😂🤣😂🤣😂🤣😂🤣😂🤣😂🤣
Jeremy is a great teacher
Thank you for this yummy dish., My neighbor taught me how to make it along with pancit
I love any dish that is quick like this one! Thanks for showing us this one.
Thanks Tom!
Gorgeous!!! I gotta say it's nice to see how much of a difference putting the sugary caramelizing ingredients in first before the light soy and wine does- I've always been inclined to chuck them in together!
This is good for a special night but the amount of sugar bothers me. I wonder if it's essential to have?
@@alexpereira6528 Good question. From my experience you definitely CAN cut down the sugar a bit and get away with it, and although it's fantastic for getting some caramelization, it's really otherwise a matter of taste (some people prefer saltier, so less sugar is fine). Another alternative is to swap sugar for organic honey (I do this a lot)
Looks great! The recipe shows 2L for chicken broth… meaning 2 liters?
Cooking for a family of 6, like I do, can be time consuming even when the meal
Is fairly simple. But this looks ideal… everything in the wok and no stopping between the various ingredients.
I was wondering about the “2L” also. Maybe it means two ladles?
The recipe says 1-1.5L of chicken broth. It means liter and Shaoxing wine is also in liters (100 ml meaning milliliters).
I agree with Shanemanden 100 per cent... FAR too much sugar the way Jeremy does it. Regards,
Chef Andy
Amazing...well done video. Looks easy and going to make tonight. Thanks
a quality cooking channel really. looks so delicious.
Thanks!
Brilliant as always thanks. I am wondering why veg & meat always ends up ‘broiling’ rather than frying? 🤔
you're such a great teacher!
Thanks!
looks very similar to Filipino chicken adobo. might adapt some of these things into my adobo recipe too for a lil twist
After adding a cup of dark soy sauce, a cup shoaxling wine, a cup of light soy sauce, if I had put in the amount of chicken stock you said in your recipe ,I would have had the biggest overflow of my giant cast iron pan . Are you sure the proportions are correct? Just used a 1/4 cup of stock and it still came up to upper lip of the pan. Although I am waiting for the result in the final 10 minutes of cooking as we speak. Smells great. Thanks Jeremy 👍
I think you have the measurements mixed up. In the recipe the soy sauces are 4 tablespoon of light and 6 tablespoon of dark soy sauce and 100ml of Shaoxing wine. How big is your pan? Jeremy's wok looks like a fairly big size - you want to have a pan/wok that is deep and big enough to fit all the ingredients easily.
@@MTMF.london Nice to see that they have changed the original posting of the recipe on the website. Mine said 350 mils of both dark and light soya sauce and 300 mils of wine. Big change. Kind of surprised there was no comment from 'Jeremy' mentioning the change to the website. May try it again with the correct quantities as the original batch was way too salty.
@@brians3337 Yikes! Those are some quantities. Yeah, he definitely should drop a comment saying the measurements were wrong and now have been corrected. I think the problem is a lot of chefs try to post their recipes in a mix of imperial and matric measurements and then get it wrong converting the numbers.
Thank you!
Looks very delish
Its Teriyaki ! yay! I knew there was a chinese version of this dish. Very similar
Looks really good. I've made soy sauce chicken wings before
Great presenter 👍🏼
I always really enjoy watching your videos. You present very well, and are clear with describing what is happening. Thank you!!
Thank you so much, it's great to hear that you enjoy watching the videos and find them helpful. It's always a pleasure to share our passion for cooking. Happy cooking and stay tuned for more delicious recipes!
@@SchoolofWok Uncle Rodger would approve
was wondering what to do with my chicken thighs and seeing as I have all the ingredients already, Sunday lunch will be Chinese now.
Would this recipe be improved if you used palm sugar or maybe brown sugar rather than cheap white sugar?
We as a family prefer to use white cane sugar for cooking rather than the cheaper white beet sugar as we find the sweetness less of a strong? more pleasent less refined natural sweet flavour, compared to the beet sugar which is a smack you in the chops clawing sweetness which seems artificial/enhanced sweet flavour if that makes sense.
Thank you for the video, take care, God bless one and all.
Seared Soy Basted Roast is great as well..
Very well done
Ah yes, this recipe have so many variations. You can make it saucy, dry, sweet, spicy.
Awesome
I love this guy man his expressions are dope 😂
Without watching this, it reminds me of Chicken Adobo.
Kind of like a twist of chicken adobo in the Philippines
You are right! They are very similar.
I not expert cooking but way evey chefs dont show the time by time ned to dow this and is perfect
This recipe is awesome. I’m writing you from oahu, Hawaii and the way we do shoyu chicken isn’t that far off from your recipe. Yes we say shoyu sauce instead of soy sauce….I’ve made this dish a few times and it is great thank you for sharing.
. thanks again!! :)
geiles rezept, ich liebe es.
New subscriber!
Nice !
Love it! 😀
Cheers!
The chicken seems very tender even when you fried it, is there a pre treatment?
Chef
Well I know what I'm making for dinner now!
Great! Let us know how it goes.
Jeremy’s fingers are always satisfying
Is there a reason theres no time taken to marinate?
My method Soy Sauce Chicken Meat: Cut chicken bite size. Meat Marinate Seasoning: Light Soy Sauce, Oyster Sauce, Maggi Soy Sauce (Few Dash), More Sugar, Fried garlic oil, Ginger Mince, shaoxing wine. Minimum Marinate Meat (30 mins-1 Hour) Pan Siered Marinated Meat with Fragrant Oil Till Cook. Add Green Onion Slices & Ginger Slices awhile, pour in marinated sauce, cook awhile and serve the cook soy sauce chicken meat.
Jamie Oliver will nick this recipe 😮
Nice❤
Not sure u gonna answer, but i occasionally try to do glazed chicken but i fail and fail. I use soy sugar etc, but my chicken isnt coated properly no matter how hard i try. I wonder what is the main ingredient that is responsible for this savory coating?
More likely that your wok / pan isn’t hot enough or you’re not using enough sugar
I would agree with James
I’m guessing this would work with other meats such as pork or beef…?
Essentially Hong shao rou but with chicken
I would replace both dark soy sauce and sugar with sweet soy sauce, if you want it less sweet and sugary
Don’t like sweet food at all - otherwise it looks good. Pity
That wouldn’t work as it’s already caramelised and reduced surely. It would further reduce and become too sticky and salty
Use indonesian sweet soy sauce or kecap manis.
There’s so many things you can do I marinade the meat in the sauce , cook the add water . And simmer .. oyster sauce etc
Are you a five star chef😂😂😂
Adobo's Best
Just dont like this much sugar.... What could be appropriate substitute (may be maple syrup)
How about replacing the large amount of sugar with a can or two of Coca-Cola?
You want a heavy "Maillard reaction" browning of proteins.
So you have boiled chicken.
My thought exactly. That "sear" did nothing but steam the chicken also. Pan was too crowded to get a proper sear. Even if he had, everything was almost fully submerged. Things cannot stay crispy when they are boiled.
He fried the chicken to get a mallard reaction going and cook the chicken. He removed the skin, so this shouldn't be crispy. There's many dishes where you're not going for a hard sear on meat.
Could you omit the dark sauce and sugar for ketchup manis?
It might be a bit overpowering, if you have light soy and ketchup manis, that would be better
impossible to find a non salt loaded shoaxing rice wine in my experience. The real stuff isnt even in asian markets in the US. Its all cooking wine versions loaded with salt
He reminds me of Gordon Ramsey so much 😅
he copied his whole flow
Do you think it would work with Tamari? Then it would be a properly FODMAP free dish
Could give it a try!
Folks like me cant have a dish with 10tbsp of soy: 1 tbsp =870 or so mg of salt. This dish has many days worth of salt. I am sure I would enjoy it however.
What's wrong with salt?
Not sure where you get your calculations from. Google says there are approximately 15mg to a tablespoon - so, it amounts to 150 mg maximum. Anyway, soy sauce is not made entirely of salt - the major ingredient are soybeans and then water, wheat and food colouring. Salt is usually listed last and it normally means it is the smallest amount in any mixture of ingredients.
1l of stock seems so mutch. I got soup instead of sauce first time i made this
Why does he sound like heston blumenthal?
Tasted amazing but I'm surprised Jeremy wasn't the size of a house eating this twice a week! Lots of sugar
Wtf I can get a wok like his?
Looks wonderful. Such a shame it's yet another recipe for an enormous amount of people
In my house, that would feed no more than 2 persons 😁
Is not dark soy primarily just soy sauce with caramelized sugar? Dark soy that you buy off the shelf in the market is also heavily laden with preservatives and other nasty ingredients you don't want. So why not just skip it and use regular soy with sugar in the amount you want according to your sweet tooth? I'll bet you wouldn't taste the difference if you didn't use dark soy.
There is nothing wrong with preservatives - most food that are tinned or bottled need preservatives to last once you open them. Dark soy sauce is for colouring - caramel is usually the ingredient. Light soy sauce is more for taste and it won't give you the rich colour. You can always find organic soy sauce but you may have to pay through the nose.
Daym, those sodium
ANOTHER REASON WHY UW ANMNA USE A CHINESE VEGGIE KNIFE OVER A WESTERN WEGGIE KNIFE. CHINESE VEGGIE KNIFEDESIGNED TO SMASH HERBS LIKE GARLIC&GINGER WITH OUT HURTING YOURSELF. NEED VERY LIL SKILL , TIME TRAINING TO USE ONE SAFELY. LOL
Basically ADOBO 😂
Nice, 😁 but I would prefer to see what you're doing while you talk, point the camera more often on the stove than YOU looking at it ;) 🙄 would help
yikes, that's a lot of sugar. So sugar and soy - could you have not used Teriyaki sauce then?
that was WAY too much star anise. and you dont have to gesture and annunciate so emphatically like gordon ramsey. youre not gordon ramsey and you dont want to be. he's annoying and pompous
Hmmmm! Seeing that this looks tasty, but VERY unhealthy, is there an alternate way to achieve this result that isn't so.........so takeout oriented? What do you say, Jeremy?
That's a lot of sugar
I think Jeremy has lost the plot. This has to be a joke? 200g of sugar and 1 litre of soy/shaoxing for 8 chicken thighs! I'm guessing our aim is to make us broke & diabetic
I believe the sauce will be reused in future cooking. The huge amount is necessary if you’re cooking a whole chicken.
@@drt4789 he reduced the sauce and served it with rice. No future cooking intended. It's not healthy or necessary to use that amount regardless of the chicken portion size.
You did not read the recipe correctly or are miscalculating the measurements. It says 100 ml of Shaoxing wine which is a tenth of a litre. Also, 6 tablespoons of sugar is equal to 75g.
@@MTMF.london yes he has since changed the recipe instructions and the video. Probably because how insane it was. I read them correctly as did everyone else!
@@stuartscott2043 OK, mate. no worries.
Far too dark spoils the look
F the look as long as it tastes good
Too salty with the chicken stock. Use water instead
Nah way to much sugar
use less, season to your taste.
thats what i do
asian gordon ramsay
Chef - when you slam the Ginger with your cleaver - pieces and juice form the Ginger went flying all over your black chef coat and all over the kitchen - this is not an appropriate method to concentrate the flavors within the pieces of Ginger - "kinda sloppy in your technique" 😞 I did like the recipe.