See Yao Gai - 豉 油 鸡
chicken stewed in soy sauce

6 chicken thighs (with bone)
3 spring onions
5 cm jahe
3 star anise
2 salam leaf
250 ml light soy sauce
2 tbsp dark soy sauce
2 tbsp Shaoxing rice wine
2 tbsp palm sugar
500 ml of water
1/2 tbsp cornstarch + 1 tbsp water
1/2 tbsp oil

Halve the spring onion and cut the jahe into thin strips. In a pan, heat the oil along with the spring onion, the jahe, the star anise and the salam and fry over low heat until the spring onion and the jahe begin to turn brown.
Then add the two soy sauces, rice wine, palm sugar and water and bring to the boil.
Score the skin of the chicken and add it, skin underneath, to the pan. The chicken should be almost submerged (add some water if necessary. When the liquid comes to a boil again, simmer over low heat and covered for 35 minutes, then turn the chicken over and simmer for another 10 minutes.
Then remove the chicken from the pan and remove the bone and cut the chicken into pieces. Reserve 125 ml stock and bring it back to the boil. just before it starts to boil add the cornstarch solution and stir until the sauce thickens. Spoon the sauce over the chicken and serve.

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