Details
Soy sauce chicken (see yau gai) is one of the great Cantonese roast-shop dishes, and this all-in-one marinade and braising sauce from Lee Kum Kee makes it a weeknight job. Soy sauce is balanced with sugar and a warm note of ginger into a glossy, sweet-savoury liquid: simmer three parts marinade with two parts water, add chicken thighs or drumsticks, turn occasionally and cook until done for tender, mahogany-coloured chicken. It works just as well with duck, pork belly, eggs and tofu, and makes a quick soy dipping sauce. No preservatives added. Refrigerate after opening.
