Chicken with Soy Sauce
Chicken with Soy Sauce uses chicken cuts, bone-in, and skin-on for this dish which is pan-fried in a shallow skillet. The chicken is flavored with a savory sauce of toyo (Filipino soy sauce), calamansi, and some oyster sauce. Serve with steamed rice for a scrumptious meal. This recipe was from The Quirino Kitchen cooked by Elizabeth Ann Quirino.
Servings: 2 people
Calories: 21kcal
Equipment
- 1 large mixing bowl - for marinating
- 1 Large Skillet: 12 inches in diameter
Ingredients
- 3 to 4 pounds chicken cuts, bone-in, skin-on, cut in serving sizes; about 5 to 6 pieces
- 1 cup toyo (soy sauce); Divided, use 1/2 cup for marinade, rest for cooking
- ½ cup calamansi juice (or lemon); Divided, use 1/4 cup for marinade, rest for cooking
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon ground black pepper
- 1/4 cup vegetable oil
- 4 cloves garlic, minced
- 2 stalks scallion whites, chopped
- 1 Tablespoon oyster sauce
- 1 teaspoon granulated sugar
- 2 stalks scallion greens, chopped; for garnish
For serving:
- steamed rice
Instructions
To marinate chicken:
- In a large bowl, combine the chicken with the marinade ingredients: 1/2 cup soy sauce, 1/4 cup calamansi juice, garlic and onion powders, ground black pepper.Cover and marinate the chicken in the refrigerator for at least 4 to 6 hours.
To cook Chicken with Soy Sauce:
- In a large skillet, over medium-high heat, pour the oil.When oil is hot enough, saute the garlic and scallion whites for 1 to 2 minutes till fragrant.Add the chicken pieces. Some of the marinade may have been absorbed by the meat while in the refrigerator, and that's okay.
- Pan fry the chicken in the skillet, uncovered, for around 40 to 45 minutes till completely cooked.Pour the oyster sauce, sugar, and the remaining 1/2 cup soy sauce, and 1/4 cup calamansi juice. Blend ingredients in the skillet for all flavors to blend.
- When chicken is cooked, garnish with chopped scallion greens. Serve warm with steamed rice.
Cook's comments:
- Oyster sauce is made from oysters, water, and salt. It is a salty condiment used in many Chinese recipes for meats, seafood and vegetables. The sauce is sold in bottled and available in Asian markets or online sources.Fresh calamansi is only in season from late summer to early autumn here in America. So, I substitute with frozen calamansi for recipes like this.
Nutrition
Serving: 100grams | Calories: 21kcal | Carbohydrates: 5g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 247mg | Potassium: 36mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 1IU | Vitamin C: 0.3mg | Calcium: 9mg | Iron: 0.2mg