Dark soy sauce chicken

Dark soy sauce chicken

On lazy days or days when I just have no idea what to cook, I dig out various cuts of chicken and prepare them with just soy sauce and some garlic. My favourites have always been to use the following cuts either mixed in or separately: chicken feet (YUM!), drumnets or wings. Nil doesn’t really fancy the feet so I do those mostly for lunch plus that part is pretty cheap. I often get about 20 or so feet for around SGD2 or less. The outcome is still very yummy!

In fact, you can use just about any cut of meat or type with this dish. Some people make it with pork belly; others with pork ears (YUM as well!) and so forth. I love it with huge amounts of garlic but discovered of lately that the key in the sauce is the quality of the soy sauce used. I tried to cook this dish with a soy sauce that had less salt (and indirectly less flavour) and found it wanting in so many ways.

For the taste, it should be sweet yet tinged with meat flavours; savoury would be the key word we’re looking for. The sauce is fab on its own or with some soft white rice and even noodles or pasta! Now, if you’ll excuse me, I’m going to go lick my fingers and try not to get any sauce while I’m working on some exposed acne treatment systems.

Dark soy sauce chicken

Ingredients

Some chicken pieces
Dark soy sauce
Light soy sauce
Garlic
Water
Sugar

Method

  1. Fill the wok with about 250ml of water or more, depending on the amount of chicken you’re using – just ensure that you cover at least 3/4 of the pile of meat.
  2. Once the water boils, added in some cloves of garlic – how much depends on your tastebuds. Remember to wash them as you’d be using unpeeled garlic.
  3. Allow the water to boil with the garlic for a few minutes before adding in your meat. Turn down the heat to simmer and cover.
  4. Once the meat is cooked, add in a dash of light and dark soya sauce plus sugar. Don’t forget to taste the sauce – it should be savoury, not too salty or sweet.
  5. Remove the wok, turn up the heat slightly so that it’s still simmering but not boiling and stir occasionally to get an even dark colour on the meat. Leave to cook until the sauce is reduced to a few tablespoons or more (how much, again, depends on you).
  6. When ready, dish and serve warm with some rice/noodles/pasta or other dishes.

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1 Comment

  1. Oooh! I have the same recipe too for pork. 😀 Used to cooked it a lot during my student days in KDU. But I like it peppery hot, so will add lots of pepper into it.

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