This is an old-time favourite and I'm quite sure that most Chinese households must have served this dish at one time or another. Whenever I cook this, I will always store any excess stock in the freezer to cook pork belly with it and will normally toss in some hard-boiled eggs and fried bean curd as well.
Recipe for Soya Sauce Chicken
- 1 kg free range chicken (either whole or cut into half)
- 100 ml light soya sauce
- 1/4 tsp dark soya sauce
- 1 litre water
- 10 cloves garlic
- 3 to 4 star anise
- 50 gm rock sugar or to taste
- 1 Tbsp oil
- Vegetables as desired
- Heat up some oil in a wok, shallow fry the garlic and star anise till fragrant.
- Add in water, sauces, rock sugar and let it boil, then add in the chicken. Bathe the chicken in the stock for a while, lover heat, turn the chicken over, cover the wok and simmer till chicken is cooked through and tender.
- Remove the chicken and let it cool before cutting up into serving slices.
- Ladle gravy over the chicken, garnish with blanched vegetables.
- Serve hot with rice.
I'm submitting this post to Muhibbah Malaysian Monday hosted by
Suresh of 3 Hungry Tummies