 Healthy Boy's version of Thin Soy Sauce (also known as light or white soya sauce or si-ew kao in Thai), this type of soy sauce is perfectly balanced, and saltier in taste than Thai dark soy sauce. You'll see it called for in recipes for stir fries, marinades, and dipping sauces. It is ideal as a vegetarian substitute for fish sauce. Thai soy sauces are more akin to Chinese soy sauces, then Japanese-type soy sauces. Thai-style soy sauce is stronger and less sweet then Japanese soy. Light soys are often used in chicken and seafood dishes, as it does not darken the dish like dark soy, making it a good general purpose sauce. Healthy Boy brand is produced by Yan Wal Yun Company, which was established in 1947 as a family business. Today it is one of the largest sauce companies in Thailand. Refrigerate up to one year once opened for freshest taste. See Thai recipes using Thin Soy Sauce: Thai Braised Beef Soup, Vegetarian Spring Rolls, Chicken in Coconut Milk Soup and Chinese Chicken Salad (below).
Chinese Chicken Salad - 1/4 cup white sugar
- 1/4 cup vinegar
- 1/4 cup salad oil
- 1/2 tsp brown sugar
- 2 1/2 tsp Thin Soy Sauce, Healthy Boy brand
- 2 lb chicken breasts or thighs,cooked and shredded
- Salad oil for frying
- 1 head of lettuce, shredded
- 1 cup green onions (scallions), sliced
- 1/2 cup slivered almonds, toasted
- Combine sugar, vinegar, the 1/4 cup oil, thin soy sauce, and brown sugar; mix well.
- Pour over chicken, marinate for at least 20 minutes or longer.
- Heat oil to 375 F. Place one won ton wrapper in basket ladle, fit another ladle on top wrapper to hold in place.
- Deep fry in hot oil until golden brown; drain. Repeat until all wrappers are made into mini baskets.
- Place baskets on a platter lined with lettuce.
- Fill each basket with lettuce, chicken, green onion and almonds. Serve immediately.
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