It’s been too long since the last recipe was posted on this blog, so here goes.
This soya sauce chicken dish was first made by Haze off a recipe she obtained online, it turned out pretty good but I thought there were something lacking, so after giving it a bit of thought I came up with this version that took a cue from the tau eu bak recipe.
cloves, star anise, cinnamon stick, ginger, garlic
The ingredients are pretty similar to the tau eu bak – your usual suspects of Chinese/Nyonya cooking. I use chicken wings as the meat, but you can substitute this with any part of chicken, and I have reasonable confidence that it’ll work well with duck too.
- 1-2 star anise
- 3-4 cloves
- 1 cinnamon stick
- half a bulb of garlic
- 2 slices of ginger (more if you’re cooking duck)
- half a cup of soya sauce
- 1 tablespoon of dark soya sauce
- sugar to taste (1-2 teaspoon)
- 1.5 cups of water
- 4 chicken wings
1 part soya sauce, 3 part water
The cooking instruction is about as simple as you can get:
- bring water and soya sauce to boil (1 part soya sauce, 3 part water)
- add chicken, star anise, garlic, cinnamon, ginger, and cloves
- let simmer for 30 minutes
- add sugar and dark soya sauce
- simmer for another 5 minutes or till sauce thickens
- serve while hot
simmer for 30 mins, add sugar and a dash of dark soya sauce
The difference between this and the “original” recipe was the addition of dark soya sauce, this thickens the sauce quite a bit and adds a bit of complexity that sugar can’t bring out.
This is a very easy dish to cook and best enjoy with steamed rice. Happy cooking!
soya sauce chicken wings, le slurps
For more recipes from yours truly, check out “KY Cooks” section.