2 chicken legs (drums and thigh) chop into 8 pieces.
4 slices of ginger
About 2 tbsp dark thick soya sauce
1tbsp light soya sauce
3-4 small cubes of 冰糖
Water enough to almost cover chicken maybe 1 Chinese bowl becos the chicken will shrink then sauce will be enough, too much water will not taste as good.
Method
- Rub chickens with thick dark soya sauce (黑酱油）
- Heat 1tbsp oil +1 tsp sesame oil and fry ginger slices till brown and dry
- place chicken in skin down, brown skin, stir fry a bit
- add water and add dark soya sauce (I pour the hak si yow make 2 rounds in Claypot) I usually gauge by color of sauce, bring to boil.
- Add light soya sauce, taste then add sugar to ur liking & low fire boil till chicken cook.
If u cook big portion just agar agar color and taste. Water should just slightly below chicken so the chicken meat and bones are enough to flavour the sauce.
* taste before serving.
* the browning of ginger is impt so the sauce will hv ginger taste hubby and girl love the sauce!
* simple yet flavourful dish
