Eileen's Celebration Soy Sauce Chicken
This delightful rendition of a classic Chinese birthday dish is both festive and heartwarming! Adapted from Eileen Yin-Fei Lo's cherished memories of her grandmother Ah Paw's birthday celebrations, it offers a healthier twist by using chicken breasts instead of a whole bird. The flavorful broth infused with aromatic spices creates a savory, tender chicken that will impress guests and create memorable moments. Pair it with stir-fried string beans for a colorful and delicious meal perfect for a celebration. Enjoy the essence of tradition and festivity in each bite!
N/A
Servings
133
Calories
8
Ingredients
Ingredients
Chicken breasts
2 (skin and bones left intact (approximately 2 pounds total))
Chicken stock
4 cups
Cinnamon sticks
3 (3 inches long each)
Star anise
4 (whole pieces)
Fresh ginger
2 inches (lightly smashed)
Sugar cane or brown sugar
3 inches or 3 tablespoons
Mushroom soy sauce
1/4 cup
Shaoxing wine or sherry wine
1/4 cup
Instructions
1
In a large pot, combine the chicken stock, cinnamon sticks, star anise, smashed ginger, and sugar. Bring the mixture to a boil over high heat, stirring occasionally to dissolve the sugar.
2
Once boiling, drizzle in the mushroom soy sauce, stir, and bring back to a boil. Reduce the heat to a simmer and let it cook uncovered for 20 minutes to allow the flavors to meld.
3
Return the heat to high and add the shaoxing wine, stirring to combine. Carefully lower the chicken breasts, meat side down, into the pot, ensuring they are submerged in the flavorful broth. Bring the mixture back to a boil.
4
Once boiling, cover the pot and reduce the heat to low to simmer for 12 minutes. After this time, carefully turn the chicken breasts over and continue to simmer for another 12 minutes.
5
Turn off the heat, leaving the cover on, and allow the chicken to rest in the liquid for an additional hour. This step ensures the chicken absorbs even more flavor and remains juicy.
6
After resting, carefully remove the chicken from the pot. Discard the skin and bones, and slice the chicken into 1.5-inch pieces. Serve elegantly on a platter, drizzled with some of the sauce from the pot, and pair it with stir-fried string beans for a complete meal.
Nutrition Information
6.7g
Fat
3.3g
Carbs
13.3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Eileen's Celebration Soy Sauce Chicken?
It is a festive rendition of a classic Chinese birthday dish, adapted from Eileen Yin-Fei Lo's family traditions, featuring tender chicken breast in a flavorful spiced broth.
Who inspired this recipe?
The recipe is adapted from the memories of Eileen Yin-Fei Lo and her grandmother, Ah Paw's, birthday celebrations.
How is this version of soy sauce chicken healthier?
It uses chicken breasts instead of a whole bird to provide a leaner, healthier alternative to the traditional preparation.
What type of chicken cut is required for this recipe?
You will need two chicken breasts with the skin and bones left intact, weighing approximately 2 pounds total.
What liquid base is used for the poaching broth?
The recipe uses 4 cups of chicken stock as the primary liquid base.
Which aromatic spices are included in the broth?
The broth is infused with 3 cinnamon sticks, 4 whole star anise pieces, and 2 inches of lightly smashed fresh ginger.
What kind of sugar should I use?
You can use either 3 inches of sugar cane or 3 tablespoons of brown sugar.
What specific type of soy sauce is recommended?
The recipe specifically calls for 1/4 cup of mushroom soy sauce for a deeper flavor.
Are there any alcohol substitutes for Shaoxing wine?
Yes, if you do not have Shaoxing wine, you can use an equal amount of sherry wine.
How long should the broth simmer before adding the chicken?
After bringing the stock and aromatics to a boil and adding the soy sauce, the broth should simmer uncovered for 20 minutes.
How do I prepare the chicken for the pot?
The chicken breasts should be lowered into the pot meat side down, ensuring they are fully submerged in the broth.
What is the cooking time for the chicken breasts?
The chicken is simmered for 12 minutes on one side, turned over, and simmered for another 12 minutes on the other side.
Why does the chicken need to rest in the liquid after cooking?
Resting the chicken in the liquid for one hour with the cover on ensures it absorbs more flavor and remains juicy.
What should I do with the skin and bones before serving?
After the chicken has rested and been removed from the pot, you should discard the skin and bones.
How should the chicken be sliced for presentation?
The chicken should be sliced into 1.5-inch pieces and served elegantly on a platter.
What side dish pairs well with this recipe?
It is recommended to pair the chicken with stir-fried string beans for a colorful and complete meal.
How many calories are in a serving of this dish?
Each serving contains approximately 133 calories.
What is the protein content per serving?
Each serving provides 13.3g of protein.
How much fat is in this recipe?
A serving of this chicken contains 6.7g of fat.
What is the carbohydrate count for this recipe?
There are 3.3g of carbohydrates per serving.
How many ingredients are required in total?
There are 8 main ingredients used in this recipe.
Is the chicken simmered on high or low heat?
Once the broth returns to a boil with the chicken inside, the heat should be reduced to low for simmering.
Do I leave the pot uncovered while the chicken rests?
No, you should leave the cover on while the chicken rests in the liquid for an hour.
Should the sauce from the pot be used for serving?
Yes, you should drizzle some of the flavorful sauce from the pot over the sliced chicken before serving.
What cultural occasion is this dish traditionally associated with?
This dish is traditionally served during Chinese birthday celebrations.
Is this dish considered comfort food?
Yes, it is tagged as both a comfort food and a party dish due to its heartwarming flavors.
How large should the ginger pieces be?
The recipe calls for 2 inches of fresh ginger that has been lightly smashed.
Can I use ground cinnamon instead of sticks?
The recipe specifically recommends 3 cinnamon sticks, each about 3 inches long, to properly infuse the broth.
What category does this recipe fall under?
It is categorized as Asian cuisine, specifically a traditional Chinese celebration dish.
Is the chicken skin eaten in this recipe?
No, the skin is kept on during cooking to add flavor but is discarded before the chicken is sliced and served.