Honey Garlic chicken with soy -Slow Cooking

Sweet, tangy and spicy..A runny sauce almost like a stew that best teams up with White rice is what connotes this absolutely simple recipe

Yet, with just a few ingredients, the resultant outcome of the taste is incredible. Almost hard to fathom that such simple ingredients can work like magic to create such a glorious find of a taste and texture.
A take off from Asian cuisine, this is one of the most staple dishes that comprises in a oriental kitchen probably.The soy sauce is almost like magic lending such and awesome taste to anything that you add it to.It has the capacity to uplift even a dish done not so perfectly.
The best part about oriental cooking is the fact that you can just keep adding herbs and spices to enhance the taste . Add lemon grass and kafir leaves into this and it takes a cultural twist of Thai cooking. Or add fish sauce ,and it gives out a predictable aroma. So you see you can keep adding things .Even just black pepper would give out perhaps an incredible taste. So its very difficult at times to stop adding things coz you want to arrive at one specific taste.
But today I was sure, I would make it very simple, the flavor of the sauces dominating and nothing else,with an undertone of a slight sweetness of the honey. And i must say that ,it is a glorious recipe,scoring high on taste, texture and visual appeal

Chicken cut pieces- 250 gms
Dark Soy sauce- 1/2 cup
Tomato Sauce- 1/2 cup
Water- 1/2 cup
Honey- 1/3rd cup(You can add 1/4th cup too)
Sesame seeds- for topping
Parsley- few
Oregano- few
Oyster sauce- optional-1/4th cup(I haven’t used in this version)


  • Take chicken in  bowl
  • Mix soy sauce, water, tomato ketchup,water, honey, parsley and oregano .Marinate and keep aside for an hour at least
  • In a deep pan/crockpot add the entire marinated chicken with the marinated liquid and let it boil on slow flame .
  • Cover and let it cook until the chicken is done.
  • To serve, take out the chicken pieces. Place on a plate and pour the sauce over it. If you want a thicker sauce, then you can let the sauce thicken after transferring the pieces of chicken onto a plate and then pour over it
  • Garnish with sesame seeds.
White rice is its perennial partner that compliments the dish with great elan . The visual appeal of the dark runny sauce is so striking that it is a winner even before you taste it. A little sweet, a little tangy, its a perfect balance between the two.And I cant think of anything else to compliment it except a bowl of either basil thai rice or plain rice or perhaps fried rice.The dish is the hero here, especially its sauce ,so you will need to have a plate of rice that’s little low on flavors perhaps. That’s my idea at least.And if you do not fancy the stew kind of version, you can even make a dried version of the same. I will post the same in one of my next post..That is equally awesome and can be even had as lipsmacking starters. But until then, enjoy the glorious blend of the the flavors of the sauces that come together to create one of the most simplest form of oriental cooking that which is almost extraordinary

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