Peruvian Chicken in Sillao Sauce is a traditional dish that combines the flavors of local cuisine with Asian ingredients introduced to Peru by Chinese immigrants. In this dish, the chicken is coated in an irresistible sillao sauce, a type of light soy sauce that differs from the Japanese version by being milder. Sillao is the typical soy sauce found in most supermarkets.

Unlike Japanese soy sauce, which is often dark and thick, Peruvian sillao adds a delicate, rich touch to this recipe, creating a perfect harmony of flavors. Best of all, preparing this delicious Chicken in Sillao Sauce is surprisingly simple and requires easy-to-find ingredients. In addition to Peruvian sillao, add “kion,” the traditional term for fresh ginger root, to enhance the dish’s flavor.

In case you’re curious, what is “sillao”?

The word “sillao” has Chinese origins and refers to light soy sauce, also known in English as “light soy sauce.” This sauce is notable for its lighter color and milder flavor compared to the more intense dark soy sauce. Chinese influence on Peruvian cuisine; which began with Chinese immigration in the 19th century, introduced Asian ingredients and flavors, including soy sauce.

In Peru and other Latin American countries, “sillao” is widely used to describe light soy sauce. Although there’s no specific date for when it first entered Spanish culinary language related to Peruvian cooking; this Chinese influence has been a part of Peru for over a century, with “sillao” becoming firmly established in Peruvian culinary terms over the years.

How to Make Chicken in Sillao Sauce?

Prepare the chicken easily and effectively by marinating it in sillao sauce, garlic, and grated kion (ginger). Sear the chicken in a skillet, then cook it in a mixture of chicken broth thickened with starch to create a perfectly rich sauce.

Essential Ingredients

• Chicken: Skinless chicken thighs or breasts, depending on your preference for tenderness.
• Sillao (Light Soy Sauce): Traditional to Peruvian Chinese cuisine. It’s lighter than Japanese soy sauce, adding a delicate depth to the dish.
• Kion (Ginger): Adds warmth and a hint of spice, bringing the flavor closer to its Chinese roots.
• Vegetables: Green onions, red bell pepper, and optional carrots or Napa cabbage for added texture and color.
• Broth and Cornstarch: This thickens the sauce to coat the chicken perfectly.

Vegetables for Chicken in Sillao Sauce

Regarding vegetables, this recipe allows room for creativity. Chopped scallions in long pieces are a must, with their fresh, crisp taste, but you can also add red bell pepper strips for extra color and flavor. Some versions even include onions, carrot sticks, or napa cabbage. This flexibility lets you use what you have on hand in the fridge and create different versions of the recipe.

Let’s Get Cooking

Here I would break down the steps clearly for a beginner to follow with confidence.

• Marinate the Chicken: Combine the soy sauce, garlic, and ginger, then add the chicken pieces, ensuring they’re well coated. Let this sit for at least 15 minutes.
• Sear the Chicken: In a large skillet over medium heat, add a touch of oil and sear the marinated chicken until golden brown. Remove and set aside.
• Cook the Vegetables: In the same skillet, add chopped green onions, red bell pepper, and any other veggies you choose.
• Make the Sauce: Add chicken broth and a bit of cornstarch to the skillet, stirring until the sauce thickens slightly.
• Combine Everything: Return the chicken to the pan, letting it cook in the sauce for 5-10 minutes until fully coated and tender.
• Serve and Garnish: Serve hot, garnished with additional green onions if desired.

How to serve Chicken in Sillao Sauce like a True Peruvian

The most common sides for Chicken in Sillao in Peru are:

• White rice: White rice is a staple side for many Peruvian dishes, and Chicken in Sillao is no exception. The rice helps balance the bold flavor of the sillao sauce.
• Steamed potatoes: Steamed potatoes are another popular accompaniment for Chicken in Sillao. They offer a light and crisp texture that contrasts beautifully with the rich, creamy sauce.
• Ají amarillo paste: Ají amarillo paste is an essential condiment in Peruvian cuisine, adding a slightly spicy and savory touch to the dish.