Wong’s Kitchen: Soya Sauce Chicken (A recipe passed down from my mother’s side of the family.)
To celebrate Chinese New Year, I thought I’d make a meaningful contribution here and share a family secret. Who knew this scrumptious dish was so easy to make! Give it a try and let me know how it goes. Note: Save the extra sauce or mix it with rice. It’s ultra tasty that way. (Photo: coming soon)
Disclaimer: Onus is placed on the individuals cooking this dish to ensure all aspects of food safety before serving. I am not responsible for any illness that may occur if you follow the recipe (as written below) and become diagnosed with food poisoning.
- 4 chicken legs (cut slits into them)
- 4 hard boiled eggs
- Dark soya sauce (must say “Lao cao” – this isn’t as salty as normal soya sauce)
- Star Anise (herbs – looks like stars)
- 5-6 cloves of garlic
- brown sugar pieces (Asian)
- Rub some salt on each of the chicken legs.
- On high heat, put oil on large pan and brown the chicken legs on each side. Add the garlic once it looks like each leg is light brown and partially cooked
- Pour in dark soya sauce on the chicken until it soaks in it, then add the star anise and hardboiled eggs. Then turn to medium heat and let it simmer for 5 mins. Put a lid on top.
- Turn the chicken legs over and add in the brown sugar pieces. Cover the lid again for about 5 mins.
- Let it simmer until the chicken legs are well-cooked.
Let me know how it tastes or if you have questions. I have yet to try it myself, but now the family secret is out! And look, cooking really isn’t that hard, is it?! (Not THAT time consuming too. Fun fact: those who plan out their meals for the week usually eat healthier. So… plan your meals ahead of time and create your grocery lists.)