I'm making soy sauce chicken tomorrow and mine is always a little lackluster compared to great restaurant version. Any good recipes or tips?
Not sure what your recipe is.. I find that if the chicken marinates in the soy sauce mixture for a few hours before simmering, the flavor of the chicken is much better. I sort of wing the soy sauce mix by combing equal parts dark and light soy, some scallions, hand of ginger root smashed, handful of peeled garlic cloves, a cinnamon stick, some dry sherry or Chinese rice wine, couple of star anise, and some sugar. Boil the mix and cool before adding the chicken. Marinate 2-4 hours. Bring to a full boil, then simmer until the chicken is cooked. Allow the chicken to sit in the broth as it cools a bit. Better yet, let the chicken cool completely in the soy mixture. Remove and warm in the oven. You can freeze the soy sauce mixture and use it several times to make more soy sauce chicken. Flavor gets better with each cooking.
I use something similar to halfpint's tech. but called "looing". After the chicken simmered it's placed on a wire rack to cool and for the skin to get super dry.
Then it goes into hot oil---not to cook as it's already been cooked. The hot oil just to super crisp the skin of the soy brined chicken. So the skin is crispy. I add some orange slices and sugar to the 'brine/simmering mix' to really get the skin caramelized in the oil.
I also use Cornish game hens..and simmer in the 'looing sauce'..and have twine around the wings and hang them on Cabinet knobs about 2 hours to drip dry before frying the skin. Or use a hair dryer to speed that up--water and hot oil, not good.