Friday, June 8, 2007
Recipe: Soy chicken
1 kampung chicken, chopped
2-3 cm ginger (sliced or smashed with side of chopper)
2 T oil + 1 t sesame oil
2 T light soy sauce
1 t dark soy sauce
1 t sugar (I used rock sugar)
1/2 cup chicken stock or water
(1) Heat oil, add ginger and chicken, fry over high heat until chicken changed color(slightly caramelised is good).
(2) Add the light soy and stock, when boiling- cover and lower heat to simmer. Cook for about 10 minutes.
(3) Add sugar and dark soy. Cook until chicken soften(some kampung bird can be tough to cook). If too watery, turn fire to high and cook uncovered till gravy thickens.
(4) Serve with a simple stir-fried leafy veg, corn soup and rice.
Note: chicken stock--saved when boiling chicken- freeze in ice cubes tray, once frozen keep in plastic bag--3 cubes ~1/2 cup.