Braised Chicken in Soya Sauce

Name: Braised Chicken in Soya Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 3 serving(s)
Ingredients: 1 large chicken leg, cut into 5 pieces with bones; 1 teaspoon dark soya sauce; 1 teaspoon sugar; 1 teaspoon cornflour; 1 large sweet onion, skin removed and cut into wedges; 3 fresh shiitake mushrooms, cut into halves (can also use black chinese mushrooms, canned or dried); 2 tablespoons sliced ginger; 2 cloves garlic, skin removed and crushed; 1 piece cinnamon; 2 cloves; 1 star anise; 5 peppercorns; 1/4 teaspoon salt; 1/2 teaspoon dark soya sauce; 300 ml water or 300 ml chicken stock; 1 tablespoon cooking oil; 1 stalk coriander leaves, chopped

Submitted by Kim Ong

"This is a very common home-cooked dish for Chinese families. Quite a few types of spices are used in this dish. The aroma created is fantastic. Try it!"

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Ready In:: 1hr
Ingredients:: 17
Serves:: 3

ingredients

1 large chicken leg, cut into 5 pieces with bones
1 teaspoon dark soya sauce
1 teaspoon sugar
1 teaspoon cornflour
1 large sweet onion, skin removed and cut into wedges
3 fresh shiitake mushrooms, cut into halves (can also use black chinese mushrooms, canned or dried)
2 tablespoons sliced ginger
2 cloves garlic, skin removed and crushed
1 piece cinnamon
2 cloves
1 star anise
5 peppercorns
¹⁄₄ teaspoon salt
¹⁄₂ teaspoon dark soya sauce
300 ml water or 300 ml chicken stock
1 tablespoon cooking oil
1 stalk coriander leaves, chopped

directions

Marinate the chicken pieces with ingredient no. (2) to (4) for 30 minutes.
Heat the oil in a saucepan and fry the onion and garlic till fragrant.
Add the chicken pieces and fry lightly.
Put in the ingredient numbers (5) to (16) and simmer till the chicken is cooked and the sauce thickens.
Add a little more water if necessary as this dish should be quite wet.
Put in the corriander leaves and stir for a minute.
Ready for serving.
Note 1: Do not overcook the meat so as to have a good texture.
Note 2: If you find that the gravy is too oily, place the cooked dish into the fridge. When the dish is cold, the fats will coagulate as a white layer on top. Remove the layer of fats with a spoon. Reheat the dish and it will be ready for serving.

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Reviews

This was very nice. I tripled the recipe (by using half of a rather large chicken) and did not cut the pieces as small as called for. It would have been better to add the spices after about 10 minutes cooking, to allow for the extra cooking time needed, as they started to get a little harsh tasting. I also omitted the salt and used extra soy sauce instead, and used dry shiitake as I didn't have fresh. They stood up well to the longer cooking time. This was much simpler to make than the long list of ingredients would suggest. Thanks, Kim, for a yummy 'comfort food' dinner.

Jenny Sanders