Marinated Chicken, Soy Sauce Chicken (豉油雞) Chicken with soy sauce in Yi Xi Restaurant. 益新食館豉油雞 (Photo credit: Wikipedia)

By Juvy S. Iliwiliw


It can be said that my family is a family of cooks. Our elder sister trained at the prestigious Culinary Academy; father once managed a number of restaurants; and grandmother, well, “she was always in the kitchen”. This asadong manok is one of the dishes my grandmother always cooks. It’s something that we always looked forward to.

This dish comes in different versions. While others have tomatoes and even tofu, this family recipe has cream and mushrooms that make it rich, smooth and savory.

You will need:


1 kilo whole chicken, cut into 8-10 pieces

150 grams red onions, chopped

4 tablespoons soy sauce

1 piece laurel leaf

3 tablespoons cooking oil

1 cup water

200 grams cream in can

200 grams canned button mushrooms, drained and sliced

1 cube chicken bouillon (optional)

1/2 teaspoon ground black pepper

Here’s how:


1. Marinate chicken in onions, soy sauce, and laurel leaf for 1 hour. When ready, place cooking oil in a thick pot and fry marinated pieces until golden brown but not fully cooked. Set aside.

2. Add water and leftover marinade to the pot and boil over low moderate fire. When chicken pieces are tender and cooked, add cream and mushrooms. Add a cube of chicken bouillon. Simmer for 10 minutes or until the sauce thickens slightly. Serve warm.