Chicken in Soy Milk

Pearly chicken pieces, incredibly tender, coated in a smooth and velvety sauce. Soy milk brings a sweetness that contrasts with the subtle heat of ginger and the depth of soy sauce.

• Prep time: 15 min
• Cook time: 20 min
• Difficulty: Easy
• Calories: 319
• Protein: 35 g
• Carbs: 9 g
• Fat: 15 g

Ingredients

• 600 g White chicken ( diced )
• 1 piece Yellow onion ( finely sliced )
• 2 piece Garlic ( minced )
• 1 tsp Ginger ground
• 1 tbsp Corn starch
• 3 tbsp soy sauce
• 1 tbsp rice wine
• 2 tbsp Peanut oil
• 2 piece Scallion or chives optional ( sliced for garnish )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 250 ml Soy milk (plain, unsweetened)

Instructions

1. Chicken preparation

   Cut the chicken into regular 3 cm cubes. In a bowl, mix them with cornstarch, one tablespoon of soy sauce, and rice wine. The meat should be well coated in a thin, sticky film.

2. Searing aromatics

   Heat the peanut oil in a wok or skillet. Toss in the sliced onion, minced garlic, and ginger. Let them brown slightly until the aromas fill the room.

3. Cooking and reduction

   Add the chicken. When the pieces are seared but still supple, pour in the soy milk and the remaining soy sauce. Lower the heat. Simmer gently until the sauce generously coats the back of a spoon.

Chef's tips

• Never let the soy milk boil vigorously, as it might curdle.
• The secret to tenderness lies in the cornstarch, which protects the meat fibers.

Storage

Keep for 48h in the fridge in an airtight container. Reheat gently in a saucepan with a splash of water.