Mum’s Golden Chicken

Ingredients

• 1 tbsp Maggi seasoning sauce (Asian flavor enhancer)
• 1 tbsp Light soy sauce
• 1 tbsp Dark soy sauce (Adds color and depth)
• 1 tbsp Oyster sauce
• 0.25 tsp Salt
• to taste Ground black pepper
• 2 tbsp Water
• 2 Shallots (roughly chopped)
• 3 Garlic cloves (minced)
• 2 slices Ginger (thin slices (about 5 g))
• 2 tbsp Vegetable oil
• 500 g Chicken breast or thigh (cut into bite‑size pieces)

Instructions

1. Prepare the sauce

   In a mixing bowl combine 1 tbsp Maggi seasoning sauce, 1 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tbsp oyster sauce, ¼ tsp salt, a pinch of ground black pepper and 2 tbsp water. Whisk until smooth.

   Time: PT2M

2. Chop aromatics

   Roughly chop the shallots, mince the garlic cloves and slice the ginger into thin pieces.

   Time: PT5M

3. Brown the chicken

   Heat the skillet over high heat, add 2 tbsp oil, then add the chicken pieces. Brown each side for about 2 minutes (≈4 minutes total) until lightly colored.

   Time: PT4M

   Temperature: high

4. Add aromatics and sauce

   Reduce heat to medium, add the chopped shallots, minced garlic and ginger slices. Pour the prepared sauce over the chicken and stir to coat evenly.

   Time: PT2M

   Temperature: medium

5. First simmer (covered)

   Turn the heat to low, cover the skillet with a lid and let the mixture cook for 5 minutes.

   Time: PT5M

   Temperature: low

6. Second simmer (uncovered)

   Remove the lid and continue to simmer uncovered for another 5 minutes, stirring occasionally so the sauce thickens slightly.

   Time: PT5M

   Temperature: low

7. Final simmer

   Keep the heat low and simmer for a final 5 minutes until the sauce is glossy and the chicken is cooked through (internal temperature 165°F).

   Time: PT5M

   Temperature: low

8. Serve

   Transfer the golden chicken to a serving plate and serve hot alongside fragrant steamed rice.

   Time: PT1M

Nutrition Facts

Calories

325

Protein

30 g

Carbohydrates

8 g

Fat

12 g

Fiber

1 g

Ingredient Substitutions

• Instead of Maggi seasoning sauce: soy sauce with a pinch of MSG
• Instead of Light soy sauce: regular soy sauce
• Instead of Dark soy sauce: regular soy sauce mixed with a dash of molasses
• Instead of Oyster sauce: vegetarian mushroom sauce
• Instead of Salt: sea salt
• Instead of Ground black pepper: white pepper
• Instead of Shallots: small yellow onion
• Instead of Garlic cloves: garlic paste
• Instead of Ginger: ground ginger (½ tsp)
• Instead of Vegetable oil: canola oil, peanut oil
• Instead of Chicken breast or thigh: boneless skinless chicken thighs

Equipment Needed

• Mixing bowl
• Measuring spoons
• Knife
• Cutting board
• Large skillet or wok
• Lid for skillet
• Wooden spoon or spatula
• Serving plate

Critical Steps — Do Not Skip

• Prepare the sauce
• Brown the chicken
• First simmer (covered)
• Second simmer (uncovered)
• Final simmer

Chef Tips from the Video

• Use a very hot pan for the initial sear to lock in juices
• Dark soy sauce gives the characteristic golden color; don’t substitute with light soy alone
• A splash of Shaoxing wine (optional) adds depth without altering the flavor profile

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Freeze in a freezer‑safe bag for up to 1 month. Thaw overnight before reheating.

Room temperature: Do not keep at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the sauce mixture a day ahead and store it in the refrigerator
• Chicken can be cut and kept in a sealed bag for up to 24 hours before cooking