Soy Sauce Chicken

Ingredients (A)

  • 1.2 kg chicken thighs
  • Windmill potato starch solution
  • ½ tbsp white vinegar

Ingredients (B)

  • ¼ slice tangerine peel
  • 1 clove
  • 1 star anise
  • 3 slices old ginger
  • 50 gm shallots

Ingredients (C)

  • 200 gm Angel Light Soy Sauce
  • 1 tsp Angel Thick Soy Sauce
  • 1 tsp sesame oil
  • Add pepper to taste
  • 120 gm cane sugar
  • 2 cups water


  1. Pour white vinegar into 1 ½ litres of boiling water.
  2. Quick-dip the chicken thighs into the vinegar water, then drain away water.
  3. Place ingredients (B) and (C) in a wok and bring to a boil.
  4. Add the chicken thighs into the prepared sauce in the wok and stir evenly.
  5. Cover the lid and simmer chicken on low heat until cooked.
  6. Add Windmill potato starch solution and stir till sauce is thick and nice. Slice chicken into smaller pieces. Serve with cooked rice.
Chicken dipped in vinegar water cooks well & looks more appetizing!