Today I had no idea what to cook actually - I'm sure you all know this feeling! I just couldn't think of anything. One thing is for sure though: I always have chicken at home.
I always have soy sauce and chinese wine at home as well, so I decided to make a Soy Sauce Chicken! My foreign husband insists that adding Tao Kee (Beancurd skin) and hard boiled eggs to this dish would be perfect! Well, I didn't include it but will do so next round!
Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.328444387362161.1073741841.233664896840111/646055962267667/?type=3&theater
Please take note that the dosage for the gravy below may give you surplus gravy if you are 3 pax or less. This type of gravy you can actually freeze and use again for other dishes, but if you do - make sure to taste the gravy as you may have to top up the seasoning.
1 whole chicken (1.2kg)
1.5 tbsp oil
30g ginger, slices
3 stalks of scallion, cut into three pieces
200ml chinese wine (shaoxing wine)
2 star anise
200ml Lee Kum Kee light soy sauce200ml Lee Kum Kee dark soy sauce
8 cups of water
1.5 tsp salt
1. Using a stock pot - add oil in and saute the ginger until fragrant. Then add the scallions in and cook for another minute.
2. Add the star anise, pour the shaoxing wine in and simmer to allow the alcohol to cook off.
3. Add the light and dark soy sauce, sugar, salt and water in. Bring to a boil.
4. Place the chicken in with breast side up. The chicken should be entirely submerged.
5. Cook in medium heat for 30-35 minutes or until chicken is cooked, with lid covered. Remove from stove, let the chicken sit in for another 15 minutes.
Serve sauce with white rice.
You may also make this recipe using big chicken thigh but reduce the cooking time accordingly.