Baked Chicken in Soya Sauce

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  1. Chicken x 1 (around 1250 g)
  2. Shallot x 2 (peeled and halved)
  3. Spring onion x 2-3 sprigs (washed and halved)
  4. Cooking wine x 3 tbsps

Marinating Chicken


  • 1. Dark soya sauce x 1 tbsp
  • 2. Brown sugar x 1 tbsp
  • 3. Salt x 1 tsp


  • 4. White pepper powder x 1 tsp
  • 5. Spicy bake mix for chicken x 1 tsp
  • 6. Salt x ½ tsp
  1. Mix the marinating ingredients 1-3 and 4-6 in two separate bowls. Set aside
  2. Wash the chicken clean, pat dry by paper towel. Rub the mixture of 4-6 evenly into the cavity. Then put in the chopped shallots and spring onions. Sealed the cavity by a toothpick
  3. Then rub evenly the mixture of 1-3 over the skin. Put the chicken in a cling wrap and chill overnight
  4. Take out the chicken from the refrigerator about 2 hours before baking. Rinse the chicken by the cooking wine thoroughly. Then put the chicken onto a steam rack and let dry for an hour
  5. Preheat the oven at 180C
  6. Pat the chicken dry before putting the chicken into the oven, bake for 30-40 minutes, depending on the size of the chicken. Turn the chicken once after 20 – 30 minutes until the whole chicken turns brownish. Use a bamboo stick to pin through the meaty part of the drumstick. If no blood coming out when taking out the bamboo stick, then the chicken is ready to serve
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This post is also available in: Chinese (Traditional)