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Chicken Braised in Soy Recipe

Chicken Braised in Soy Recipe

Chicken Braised in Soy Recipe

The ingredients and seasonings are typically Chinese, but the final treatment of this dish shows an innovative approach, baking the chicken in individual potato moulds which makes a lovely presentation. The chicken can be cooked in advance and the dish completed by preparing the potatoes and baking the assembled dish in the oven just before serving.

Ingredients :

  • 1 whole chicken (about 1 kg/ 2 lbs), cut into small pieces
  • Oil for deep-frying
  • 12 dried black Chinese mushrooms, soaked in warm water to soften, stems discarded, caps quartered
  • 10 button mushrooms, halved
  • 1 tablespoon butter
  • 3 large potatoes, peeled and thinly sliced lengthwise


  • 1 egg, lightly beaten
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1/2 tablespoon black soy sauce
  • 1/2 teaspoon pepper


  • 1 tablespoon oil
  • 5 cloves garlic, minced
  • 3 star anise pods
  • 1 cinnamon stick
  • 6 cm (21/2 in) fresh ginger, peeled and sliced
  • 4 tablespoons rice wine
  • 2 tablespoons soy sauce
  • 1 tablespoon black soy sauce
  • 1 tablespoon oyster sauce
  • 2 teaspoons sugar
  • 1 teaspoon sesame oil
  • 1/2 teaspoon five spice powder
  • 2 teaspoons cornstarch mixed with 2 tablespoons water

Method :

  1. Combine the Marinade ingredients in a bowl. Rub the Marinade into the chicken and set aside to marinate for 10 minutes. Then pat the chicken dry and deep-fry in very hot oil until half cooked, about 3 minutes.
  2. To prepare the Sauce, heat the oil in a wok or pot over high heat and stir-fry the garlic, star anise and cinnamon for 1 minute Add the deep-fried chicken, both types of mushrooms and ginger and stir-fry for 3 minutes. Then add the remaining Sauce ingredients, except the cornstarch, and simmer for 2 minutes. Add the cornstarch mixture and stir to thicken the Sauce, about 5 minutes. Remove from the heat and set aside to cool.
  3. Preheat the oven to 200˚C (400˚F) in a saucepan, heat the butter with 1 teaspoon oil and saute the thinly sliced potatoes until half cooked.
  4. Line 4 to 6 ovenproof bowls with the half-cooked potatoes, ensuring that they overlap. Fill the bowls with the chicken mixture and cover with the remaining potato slices. Bake in the oven for 5 to 7 minutes until the potatoes are golden brown.
  5. To serve, unmould the potatoes from the bowls and flip the parcel over onto a serving plate. Serve hot.

Serves 4-6
Preparation time 55 mins
Cooking time : 25 mins


Source :
the food of Singapore
Simple Street Food Recipes from the Lion City
by David Wong & Djoko Wibisono
photos by Luca Invernizzi Tettoni
introduction by Lee Geok Boi


See also Singapore Cooking “Stuffed Yam Croquettes Recipe – Wu Kok”