I was trying to replicate the braised chicken that I like to eat from the food centre stall downstairs and it was, according to my hubby, 80% alike to the one sold by the stall. Personally, I felt that I could have put less dark soy sauce (coz the colour’s much darker than the stall’s). My hubby feels that I could have made it a little sweeter and was ‘grumbling’ about how I’m always so stingy with the amount of sugar I put in my cooking. Hehe…
Braised chicken
Ingredients:
- 3 chicken thighs (skin removed, chopped)
- 5 shallots – sliced thinly
- 3 cloves garlic – minced
- 3cm ginger – peeled and smashed
- 1/2 tablespoon dark soy sauce (I put 1 tablespoon but I think 1/2 is enough)
- sugar to taste (this is the part that my hubby said I could have done better)
- sesame oil
- cornflour
- water/stock
Seasoning (for the chicken):
- 2 tablespoons sesame oil
- 2 tablespoons hua diao jiu
- 1 tablespoon chicken marinade
- 2 teaspoons sugar
- a few dashes of ground black pepper
- 1 teaspoon cornflour
Method:
- Clean chicken thighs and remove visible fats.
- Marinate the thighs with the seasoning overnight preferably.
- Heat some sesame oil in a wok.
- Stir-fry the garlic, shallots and ginger in the wok.
- Add in the chopped chicken thighs and fry till chicken is almost cooked.
- Add water/stock to the wok, almost covering the chicken pieces.
- Bring the water/stock to a boil on high heat then turn to low heat and simmer for 20min.
- Add in the dark soy sauce and sugar to taste.
- Add in cornflour solution to thicken gravy slightly.
- Serve hot.