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Chicken in Soy Sauce (Pollo al Sillao) — Quick and Easy
A quick Peruvian-Chinese classic: chicken marinated in soy sauce, oyster sauce, ginger, and five-spice, then seared and braised in stock. Finished with sesame oil, green onion, and sesame seeds over rice.
Ingredients
Aromatics
- 3 stalks Green onion (cebolla china) (white and green parts separated)
Braising
- 300 ml Chicken stock
Finishing
- 1 tsp Sesame oil (added off heat at end)
- 1 tbsp Sesame seeds (toasted)
Main
- 1 kg Chicken pieces (bone-in) (drained after marinating)
Marinade
- 4 tbsp Soy sauce (sillao)
- 2 tbsp Oyster sauce
- 0.5 tsp Five-spice powder
- 1 thumb piece Fresh ginger (kion) (grated and squeezed for juice)
Vegetables
- 2 medium Bell peppers (strips)
Steps
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1Mix marinade: sillao + oyster sauce + five-spice + ginger juice. Marinate chicken 15 min, drain on rack.Tip: Drain well to prevent burning during sear.~20 min
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2Sear chicken in oil until golden all sides. Remove. Sauté white scallion, ginger, garlic. Deglaze with marinade + stock.~12 min
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3Return chicken, cover, braise 25 min on low. Add peppers and onion wedges at 20 min. Finish with sesame oil, green onion, sesame seeds.Tip: Add sesame oil off heat to preserve aroma.~25 min
Nutrition (per serving)
420
Calories
38g
Protein
12g
Carbs
24g
Fat
2g
Fiber
Cultural Context
Pollo al sillao is a cornerstone of chifa cooking, the Peruvian fusion cuisine from Chinese immigration in the 19th century. 'Sillao' (from Cantonese 'si yau') is a pantry staple in virtually every Peruvian home. The dish bridges everyday home cooking with Lima's thriving chifa restaurant culture.
Giacomo Bocchio
Pollo al sillao una receta rica, fácil y rápida ¦ GIACOMO BOCCHIO
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