Braised Soya Sauce Chicken

Posted by spots (Singapore, Singapore) on 8 August 2005 in Food & Cuisine and Portfolio.

Now this is one of my all-time favourite comfort food. The key to this dish is the braising sauce, which, after having used it umpteenth times, I can safely & confidently say is both idiot-proof and yummilicious. If you're familiar with Asian-style braised meats, the sort that is braised over the stove lovingly for hours, then this recipe will please you. And, the great thing is that you can also apply this braising sauce to other recipes - my Husband's favourite dish, braised pork belly (lor bak) is made with this sauce, and from braised pork belly, you can derive kong bak pau (which is essentially pieces of lor bak served in between steamed buns, with spring onions & a dipping sauce). I have also adapted this braising sauce to make Chicken with ginger & spring onion , the recipe of which is here.

Braised soya sauce chicken

3 chicken thighs, with bone

10 garlic, skins removed

3 tbs light soya sauce

3 tbs dark soya sauce

3 tbs Chinese glutinous rice wine (hua tiao jiu)

4 ts sugar

1.5 cup chicken stock

1. With chopper, chop the chicken thighs into smaller pieces. Each thigh should give you 3-4 pieces.

2. Combine the light & dark soya sauces, the rice wine and 2 ts of sugar. Set aside.

3. Heat a pot or pan low fire for 1 min. Sprinkle garlic and remaining 2 ts of sugar on and allow sugar to melt, another 1 min. Still on low fire, add the chicken pieces, skin side down, onto the sugar, to brown. *

4. After another min, flip the chicken pieces over and then, lovingly, spoon in the combined mixture of soya sauce, rice wine & sugar. Watch everything sizzle slightly, and settle down. Then, add in the chicken stock. The liquid should just cover the chicken pieces. (If not, add more chicken stock). Then, turn down to even lower fire, close lid and braise for at least 1 hour, but preferably, 1.5-2 hours. Once in a while, open the lid and using a spoon, bathe the chicken pieces in the sauce. When done, serve immediately with steamed rice and oyster veggies. **

* Notice how I did not add oil at all. This is only possible if the fire is very low, so make sure it is very low!

** One amazing side-product of this dish is the GARLIC. After braising in the sauce for so long, the garlic becomes this amazing melty substance which is simply wonderful. If you like garlic, feel free to add more!

Forgot to mention that you can add all sorts of other ingredients to braised chicken or pork belly dishes, e.g., onions, chinese mushrooms, boiled eggs and firm beancurd (tau-kwa). Cheers!