Soy Sauce Chicken
Ingredients:
4 chicken thighs
½ tbsp cooking oil
2 stalks scallions, cut in halves
½ thumb-sized ginger, sliced
2 pcs star anise
1 pcs bay leaves
240ml Double Camel Soy Sauce
1 tbsp Double Camel Thick Soy Sauce
40g rock sugar
480 ml water
½ tbsp cornstarch, mix with 1 tbsp water
Instructions:
Prepare the braising liquid
- Add oil, scallions, ginger, star anise, and bay leaves to a wok/pot. Fry over low heat until fragrant and the scallions and ginger browns a little.
- Pour in Double Camel Soy Sauce, Double Camel Thick Soy Sauce, sugar and water. Turn the heat to high. Bring the liquid to a boil.
Cook the chicken
- Slide in the chicken thighs, skin side down. Adjust the water if necessary. The liquid should cover most parts of the chicken.
- When the cooking liquid comes back to a boil, turn the heat down to a gentle simmer. Cover and leave to simmer for 35 mins. Flip over all the thighs then cook for a further 10 mins.
- Take out the chicken. When cool enough to handle, remove the bones then slice them into bite-sized pieces.
- Keep about 120ml (½ cup) of the broth in the wok/pot then heat up. Right before it starts to boil, add the cornstarch mixture. Remove from the heat once the sauce reaches the desired thickness. Pour it over the sliced chicken, or serve it in a bowl on the side for dipping.
