This is an old favourite of our household. For today however, I added some vinegar for deeper flavour as means of experimenting and it turned out pretty good. If not, you can just eschew the vinegar and it will be your regular soy sauce chicken. I might have to add that this is more the Malaysian Chinese style of soy sauce chicken as we use thick caramel sauce as well. The chicken is also pan fried instead of boiled in soy sauce à la the HK version.
This post is part of my Yuen Chun Recipes.