I’ll assume you have access to a decent Chinese grocer because some of these ingredients are a little odd and can only be bought at an Asian grocery store. :}

I’m also giving you the recipes “as is”, so you’ll have to modify to suit the actual chicken parts (and whatever amount thereof) you’re using.

Soy sauce chicken:
- 1 chicken, whole (about 3.5 pounds)
- 1 bottle of “thin” soy sauce
- 1/2 bottle of “thick” soy sauce (it’s sweeter than the “thin” type)
- 1 lb of “ice” sugar
- 1/2 bowl of water, optional

Clean and dry chicken and rub with salt. Let stand for a while with salt, then rinse salt off.

Heat the soy sauces, sugar and water in a large pot (big enough to fit a whole chicken in) on med heat, being careful not to let the mixture boil.

When steam begins to rise from the liquid, put chicken in, back side down.

Flip the chicken over after the liquid beings to steam again. Keep flipping the chicken over several times, letting the liquid come back to a “boil” each time.

Turn off the heat and let the chicken soak for a 1/2 hour…or until a poke test shows the chicken is done.

Cut up chicken into bite-sized chunks.

Soy sauce mixture can be refrigerated and re-used several times.

——
“White” chicken

You basically boil a chicken in a pot of salted water (enough water to submerge the chicken) similar to the method above: chicken in backside down, then flip over when water reboils. Turn off the heat and let the chicken sit in the water for 1 to 1.5 hours.

Take out the chicken when the poke test shows it’s cooked thoroughly. Pat it dry and rub cooked oil (Chinese people cook up peanut oil that they use for condiment type purposes) all over it. Cut up chicken into bite-sized chunks.

Ginger sauce for dipping the chicken in:
-grated ginger
-chopped green onions
-veg oil
-salt
-sugar

Place the grated ginger and chopped green onions in a small bowl. Heat the wok and wait for smoke to rise. Pour oil into wok and wait until the oil is heated. Pour the oil over the ginger and green onions. Add some salt and sugar to taste, and stir it all in.

——
This last recipe is from a Lee Kum Kee cooking booklet; it’s very similar to the “lo-suy” chicken I was telling you about.

Marinated Chicken
- 2 lb chicken pieces
- 6 oz Lee Kum Kee Marinade Sauce (they called it Spice Sauce in the recipe, but the photo of the bottle shows that it says “Marinade Sauce” on the label)
- 6 oz water
- 1 T sesame oil
- 2 T sugar

Boil Marinade Sauce, water, sugar and sesame oil.
Put chicken pieces in Marinade Sauce.
Reduce heat to medium and cook for 30 minutes until the pieces are done.

The drunken chicken is cooked with rice wine…and I don’t like it so I don’t have the recipe, but if I remember, I can ask my mom for you.

If you’re interested in any of those, I can get the recipe (or an approximation) for you.

If I ever create a 5 wing chicken, I’ll be busy with the Nobel committee (or the gastronomic equivalent) for a while.

It’s so nice to know someone else who avoids chain restaurants!