Black Satin Chicken

Black Satin Chicken


3 people made this

An old favourite of mine, first cooked by a woman I knew who hosted many Asian university students in her home.

lynjoymac Victoria, Australia

Serves: 4 

  • 3 dried Chinese mushrooms
  • 1 cup hot water
  • 1 cup dark soy sauce
  • 1/2 cup soft brown sugar
  • 4 tablespoons Shaosing (Chinese) wine
  • 2 tablespoons light soy sauce
  • 2 teaspoons sesame oil
  • 1 teaspoon chinese five spice
  • 1.4 kg chicken (butterflied)
  • 4 cm ginger, peeled and grated
  • 3-4 cloves garlic peeled & flattened with back of knife

Preparation:10min  ›  Extra time:50min  ›  Ready in:1hour 

  1. Soak the mushrooms in the hot water; drain, reserving the liquid.
  2. Combine the soy sauces, garlic, ginger, wine, sesame oil, chinese five spice and reserved liquid in a pan and bring to the boil, stirring continuously.
  3. Place the butterflied chicken in pan & cover with the soy marinade and mushrooms, turning the chicken over so that it is evenly coated.
  4. Cover and simmer the chicken over a low heat, turning regularly, for 50 minutes or until the juices run clear when pierced with a skewer.
  5. Remove the chicken and allow to cool briefly.
  6. Add sugar to marinade & bring to boil until the sauce is thick and syrupy.
  7. Using a Chinese cleaver or large sharp knife, cut the chicken into serving size pieces.
  8. Strain sauce and pour over chicken portions on serving platter
  9. Delicious with sliced spring onions & steamed rice.
  10. Alternatively you could serve the sauce separately for dipping.

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Reviews (2)


This is a very easy recipe....The only change is I like to add as many dried mushrooms as I can to the one cup of hot water...I also add a bunch of green scallions and I just use boneless skinless thighs....I remove all the skin and bones and season heavily to make a nice rich stock to cook my rice in that I serve with this dish. - 25 Apr 2013


I made this again last night and my kids & I loved it , it's oh so easy & tasty! - 18 Nov 2009

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