Signature Cantonese Soy Sauce Chicken

A classic cantonese dish loved by many, The dish features chicken braised in a soy sauce (豉油) flavoured broth with ginger(姜), scallions (蔥), bay leaves (月桂葉) and star anise (八角) which provides a strong aromatic taste and an appetising colour on the skin.

姜 (Jiāng): A flowering plant whose rhizome, ginger root or ginger, is widely used as a spice and a folk medicine. 

蔥 (cōng):Scallions are long, with a white stem end that does not bulge out. They can be used raw or cooked, and while some cooks discard the darker green tops, the whole thing can be eaten, and is often used in Asian cooking.

月桂葉 (yuèguì yè): Fresh or dried bay leaves are used in cooking for their distinctive flavour and fragrance. The leaves should be removed from the cooked food before eating.

八角 (Bājiǎo): Its star-shaped pericarps harvested just before ripening are a spice that closely resembles anise in flavour.

豉油(chǐ yóu): Soy sauce

雞(jī): Chicken.