Slow-Cooked Soy Chicken Recipe

Name: Slow-Cooked Soy Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 -10 boneless skinless chicken thighs; 1 tablespoon cornflour; 3 spring onions, sliced; 4 cm piece fresh ginger, peeled and finely chopped; 2 tablespoons peanut oil; 3 tablespoons rice cooking wine; 2 tablespoons light soy sauce; 1 tablespoon dark soy sauce; 1 tablespoon hoisin sauce; 100 ml liquid chicken stock; 2 zucchini, washed, sliced and salted

Servings: persons

8 -10 boneless skinless chicken thighs
1 tablespoon cornflour
3 spring onions, sliced
4 cm piece fresh ginger, peeled and finely chopped
2 tablespoons peanut oil
3 tablespoons rice cooking wine
2 tablespoons light soy sauce
1 tablespoon dark soy sauce
1 tablespoon hoisin sauce
100 ml liquid chicken stock
2 zucchini, washed, sliced and salted

1
Heat the oven to 180gC.
2
Wash the chicken pieces, pat dry with paper towels and cut into 4cm chunks, discarding any fat in the process.
3
Mix the cornflour with enough cold water to make a thin paste and toss the chicken pieces through it.
4
Heat the oil in a casserole or heavy-bottomed pot and cook the chicken with the white part of the chopped spring onions and the ginger, stirring continually, until the chicken is lightly browned.
5
Add the three sauces and stock and stir to incorporate all the browned bits stuck to the bottom.
6
Cover and place in the oven.
7
Cook for 30 minutes, pat the zucchini dry, add to the casserole and stir through, then cook for a further 10 minutes, or until the chicken is very tender.
8
It is unlikely to need seasoning, but check before serving on plain boiled rice, garnished with the chopped spring onion tops.

608

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 -10 boneless skinless chicken thighs, 1 tablespoon cornflour, 3 spring onions, sliced, 4 cm piece fresh ginger, peeled and finely chopped, and more.

Yes, Slow-Cooked Soy Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Slow-Cooked Soy Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions