• 4 small                                      Chicken breasts (skin on)
  • 4 tablespoons                           Chinese rice wine
  • 4 tablespoons                           Vegetable oil
  • 4 tablespoons                           Ginger (sliced very thin)
  • 4 small                                      Shallots (quartered)
  • 1/2 cup                                     Palm sugar
  • 2                                              Cinnamon stick
  • 6                                              Whole star anise pods
  • 8                                              Whole cloves
  • 6 tablespoons                           Yeo’s Dark Soya Sauce
  • 1 cup                                        Water
  • Salt to taste

Soy and Ginger Glazed Chicken

Serves: 4

Preparation time: 5mins

Cooking Time: 20mins


  1. Rub the chicken breasts with the rice wine vinegar and hold until required.
  2. Heat a small deep sided saucepan and add the oil, toss in the sliced ginger and shallots. Cook until lightly browned, and then add the palm sugar, cinnamon, star anise and cloves.
  3. When the sugar caramelizes, add the chicken breasts and brown on all sides. Add in the Yeo’s Dark Soya Sauce, salt and enough water to half cover the chicken.
  4. Simmer uncovered for 20 minutes, turning often. Add a little water if the sauce reduces too quickly.
  5. Remove the chicken when cooked and slice each breast into 4 pieces. Skim away all the fat from the surface of the sauce. Present the sliced chicken with steaming hot rice and a bowl of the strained sauce.