I remember fondly how delicious the soy sauce chicken that Mom cooked for our breakfast. She cooked them with my humble rice cooker since I have no stoves.
Materials & methods:
Wash 500g of chicken drumsticks, blanch in boiling water (I prefer to blanch until I can deskin the chicken drumsticks)
Mix the followings:
- 2-3 slices of ginger
- 4-5 cloves of garlic
- 2 star anises
- 2 cloves
- 1 tsp cinnamon powder
- 1 tsp ground pepper
- 1 tsp salt
- 1 tbsp sugar
- 2 tbsp sweet soy sauce
- 1 tbsp light soy sauce
- optional: dry chilli peppers + spring onion + bay leaves + cooking wine + sesame oil
- optional: dried honey dates
- optional: use 豉油 instead of 酱油
Add water to cover the chicken and cook for at least 30 minutes or longer. Remember to flip the drumsticks to ensure thorough cooking.
I normally cook 1x for 2 dishes, so I will keep the cooked drumsticks for future meals before I add ingredients to be consume on the same day: carrots, potatoes, black fungus.
Serve with steamed rice (I recommend sweet potato rice or pumpkin rice or okra rice).
20160130 I cooked soy sauce beef shank (Dad’s fav dish) using the same recipe, but a longer duration of at least 100 minutes.