Ingredients
1 chicken about 1.2-1.3 kg ,
10-13 g of 5 spice powder 五香粉
1 cup of Chinese wine 玫瑰露 （ if u can't find it, U can use 花雕酒 ）
2-3 tablespoons of brown sugar
2-3 tablespoons of honey ( U can use 麦芽糖 ) I use honey cos it smell better and I can't get the mai ya tang )
桂皮 about 1 finger size ，八角2-4 pieces ( depends u like it stronger not ) ，丁香 4-6 pieces
2 tablespoons of oyster sauce
salt to taste
Thick black soya sauce about 6-8 table spoons ( Many ppl like it black black but the original version is golden brown )
Method
1) Fry the spices in hot oil till the fragrance comes out a bit .
2) Add in the brown sugar, lower the fire , stir the sugar,add in the mai ya tang, stir , add water about 3 -5 bowls, depends how big ur pot. U have to cover the chicken with the gravy .
3) Till the gravy boil, add in the black soya sauce and the oyster sauce .
4) When it boils again, put in the chicken with the breast face top, let it boil about 5 mins with medium fire,turn it over to the other side. Let it boil for 5 mins with medium fire, off the fire. Let the chicken soak inside the gravy for 40 mins .
5 ) After 40 mins , on the fire back , till it's almost boil, off it . Take out the chicken, brush some sesame oil on it and let it cool . When it's cold, it's easier to cut , if u cut it when it's hot, it will break, and it will not look nice on visual That's all.
Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/824454054290339/?__mref=message_bubble
