overgrown ones sold in supermarkets – they will make whatever dish you’re cooking taste better. Most Hongkongers just go to the siu mei (roast meat) shop if they want soy sauce chicken ...

When I was growing up, my brothers and I call these “Mom’s chicken wings” because ... fry them until cooked, then dip them in the soy sauce mixture, so they are completely coated.

Salt is not included in this recipe, you can add it halfway through cooking, tasting the pieces (alternatively, you can add ...

Place the pan onto a medium heat and cook until the chicken is cooked through and the honey and soy coating has thickened to a glossy glaze. Meanwhile, add the rice, 300ml/10½fl oz water and salt ...

Flip the chicken half way through the cooking time for a more even golden brown chicken skin. Feel free to reach for a ...

Meanwhile, whisk together the honey, rice wine vinegar, soy sauce and the remaining toasted sesame oil in a small bowl. Add the chicken to the pan and cook for a further 5 minutes, until browned ...

Set seared chicken legs aside, skin-side up, on a plate. As soon as the chicken is done searing, add soy sauce, vinegar, water, brown sugar, garlic, mandarin peel, star anise, peppercorns and bay ...

This week’s recipe is “chicken heart pickled in soy sauce,” which flashed into her mind while cooking at Sai. She says it is a treasured recipe born just a year or so ago. The white fat on ...