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This was created at the request of my son after he tasted some Chicken in Soy Sauce at a buffet on our recent Bali trip. He loved it so much he ate 3 plates and then begged me to make it for him when we got home. Of course I made it, but did a low carb version instead!
This Chicken in Tamari Soy Sauce creates a thin sauce which you can use like a soup and add konjac noodles to, which I like to do often, or you can add some xanthan gum to thicken it up and make it more like a regular Chinese style sauce. You can also make it in a slow cooker or pressure cooker, I have been favouring the pressure cooker setting on my multicooker (Instant Pot) more and more, because it does the same as the slow cooker, just in less time!
I like to make this Chicken in Tamari Soy Sauce with broccolini and mushrooms, but you can add whatever veg you prefer and change it up! I use tamari soy sauce for this which is my preferred choice, but if you are strict with soy, you can of course sub coconut aminos, just note the carb count!
When taking the chicken apart for the Chicken in Tamari Soy Sauce you can pull it apart or cut into small bite sized pieces, or leave it on or off the bone. The one we had in Bali was cut into bite sized pieces on the bone. But my chicken was so tender it was falling apart so I just took it off the bone altogether. I added some Sukrin Gold which is a brown sugar equivalent sweetener to get it as close as possible to the one we had, but you can omit it altogether if you prefer to forgo the sweeteners.
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Chicken in Tamari Soy Sauce
Ingredients
- 1 whole chicken
- 1/2 cup tamari soy sauce can sub with coconut aminos
- 4 garlic cubes or 4 tsp minced garlic
- 4 ginger cubes or 4 tsp minced ginger
- 4 shallots, cut into large pieces
- 4 tbsp Sukrin Gold
- 2 star anise
- 1 cinnamon quill
- 1/2 cup dry sherry
- 2 cups chicken bone broth
- 2 bunches broccolini, cut into halves
- 200 g mushrooms, sliced
- 3 tsp xanthan gum optional, for thickening sauce
Instructions
- Wash your chicken thoroughly and pat dry with paper towels. Combine all ingredients except chicken and veg in a pot over high heat. Stir until Sukrin Gold is dissolved, bring to the boil and add chicken. Add water until chicken is just covered. Bring to the boil again and reduce to a simmer.
- Cover and cook for 1 hour 15 minutes and add your vegetables in the last 15 minutes of cooking. If you’re using a multicooker (Instant Pot) you can use the sauté function to start your dish off, add your vegetables in with the chicken and then pressure cook for 30 minutes. Or you can slow cook on high for 6 hours.
- Once it’s finished cooking, remove the chicken and cut or pull apart into smaller pieces either on or off the bone. If adding xanthan gum, add in tiny sprinkles bit by bit while whisking continuously until desired consistency is reached. Add back chicken. Serve as is on its own or if you prefer a side, over Cauliflower Rice or with konjac noodles.
Notes
Nutrition
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