The sweet, spicy, and citrusy dish is a quintessential take-out order, and you can also make baked orange chicken or even ...

Most Hongkongers just go to the siu mei (roast meat) shop if they want soy sauce chicken, but it’s also easy to make. The fresh local chickens I buy are the perfect size: 1.2kg. If you like ...

Add the onions and garlic and cook until softened, stirring occasionally. Stir in the plums, ginger, chicken, soy sauce, sugar and 100ml/3½fl oz water. Cover with a lid and bring to the boil.

Set a wide, heavy pot over medium-high heat and add 2 tablespoons canola oil. Add chicken legs, skin-side down, and sear until skin is golden brown, about 5 minutes. If necessary, sear in batches ...