Clockwise from top : Stewed Chicken in Dark Soya Sauce,
the gravy and Stewed Beancurd in Dark Soya Sauce
This recipe is EASY. You should try it, if you have not. It is different from Tau Yu Bak (Stewed Pork in dark soya sauce) in taste but can be similar to Stewed Duck in Dark Soya Sauce save for some difference in spices used.
I used to cook this dish quite often during my university days in England and my British housemates loved it when eaten with steaming hot rice! If you make an extra effort and fry the rice ala Egg Fried Rice, you will have a truly satisfying meal. The beancurd is a complimentary item which I add to the dish. You can also add hard boiled eggs (shell removed, of course) into the dish during the simmering stage.
This is my recipe for Stewed Chicken in Dark Soya Sauce
Ingredients
Method
Add sugar into a wok / saucepan which has been heated up. Let the sugar caramelise (turn liquid and brown).
Once sugar fully caramelised, add chicken legs and let it "sear" for 1 minute on each side. Add water to cover the chicken by 1 to 2 cm. Add the rest of the ingredients and seasoning. Once water begins to boil, reduce to medium low heat, cover lid and let it simmer for 30 minutes to an hour.
To serve, separate gravy from the rest of the ingredients. Chop the chicken to desired size, cut beancurd into quarters and half the eggs.
Technorati Tags : Chicken , Recipe , Food
I used to cook this dish quite often during my university days in England and my British housemates loved it when eaten with steaming hot rice! If you make an extra effort and fry the rice ala Egg Fried Rice, you will have a truly satisfying meal. The beancurd is a complimentary item which I add to the dish. You can also add hard boiled eggs (shell removed, of course) into the dish during the simmering stage.
This is my recipe for Stewed Chicken in Dark Soya Sauce
Ingredients
- 2 chicken legs (whole)
- 3 tablespoons sugar
- 2 whole bulbs garlic (remove skin)
- Approximately 15 - 20 white peppercorns
- Warm water
- 1 piece star-anise (optional)
- 2 pieces hard-type beancurd (optional)
- 2 large hard-boiled eggs (optional)
- 2 to 3 tablespoons dark soya sauce
- 1/2 teaspoon of salt
Method
Add sugar into a wok / saucepan which has been heated up. Let the sugar caramelise (turn liquid and brown).
Once sugar fully caramelised, add chicken legs and let it "sear" for 1 minute on each side. Add water to cover the chicken by 1 to 2 cm. Add the rest of the ingredients and seasoning. Once water begins to boil, reduce to medium low heat, cover lid and let it simmer for 30 minutes to an hour.
To serve, separate gravy from the rest of the ingredients. Chop the chicken to desired size, cut beancurd into quarters and half the eggs.
Technorati Tags : Chicken , Recipe , Food
i find your interesting, its like in the middle, normally this recipe i will use the same thing, but pour in half a cup of soya sauce, let all simmer till cooked.
ReplyDeletethen if its the dark soya sauce method, i will add some ginger clices, but not simmer la, stir fry them in a wok, chicken in smalllr pieces also ...
You can even stew a whole chicken if got enough place in your wok / sauce pan. Time and ingredients would be increased as well. I don't add ginger slices into this recipe because the taste would be completely different liao.
ReplyDeleteI made a similar chicken dish with ginger, garlic, chicken marinate and sugar. The addition of the hard beancurd and hard boiled egg is a very good idea. Will try your recipe.
ReplyDeletehmm my mom always make this too. some chinese cooking wine will lend a fragrant aroma to this dish!
ReplyDeletesuanne : Happy trying!
ReplyDeletebabe_kl : Never tried adding cooking wine...I think it may alter the taste, won't it?