Poppa Wan's simple soy-glazed chicken from Gok Cooks Chinese: Over 80 Fabulously Simple Dishes from Gok's Family Recipe Book by Gok Wan

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Spicy cucumber and spring onion salad

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Ro_ on November 04, 2020

    I didn't have massively high hopes for this very simple recipe, but it really exceeded my expectations! We both really enjoyed the sticky glaze on the on-the-bone chicken, which was full of flavour. I even scraped up some of the leftover glaze and sediment from the wok to serve over the rice, which was very tasty. Just be careful when reducing the glaze: the instructions say to boil on a high heat for 5m with a lid on the wok, but I caught mine JUST at the point of starting to burn after about 3 minutes, so did the rest of the reduction on a lower heat with the lid off. I guess this may depend on your wok.

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