Cantonese Style Soy Sauce Chicken (酱油鸡）

Posted by Vivian in Chicken, Chinese

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Sometime back I attempted this same dish (the recipe came from some source that I cannot recall by now) which turned out to be an utter failure and got tossed out of the window... I mean the recipe not the chicken!

I guess that I wasn't passionate enough and didn't continue in my pursuit for the right recipe until recently when I got lucky and managed to find the one without much fuss.

To round up the meal, I paired the chicken off with Hong Kong style egg noodles and Choy Sum, drizzled with the sauce leftover from stewing the chicken and made it "See Yao Gai Min" （酱油鸡面）

The following recipe is adapted from Rasa Malaysia.

Ingredients:

• 10 chicken drumsticks
• 2-inch ginger (skin peeled and lightly pounded)
• 4 cloves garlic (lightly pounded)
• 2 stalks scallions (cut into 2-inch lengths)
• 2 star anise
• 1 cinnamon stick (about 2-inch length)
• 200 ml of light soy sauce
• 150 ml of dark soy sauce
• 1 tablespoon Shaoxing wine
• 3 dashes white pepper powder
• 4 tablespoons of white sugar
• 4 cups water

Preparation:

• Add all ingredients (except the chicken) into pot and bring to boil over high heat for 15 minutes. 
• Add the chicken into the pot and boil over high heat for another 10 minutes. 
• Lower the heat and allow to simmer for about 30 minutes.
• If possible, leave chicken in the soy sauce mixture for at least an hour to soak in the flavor.