You may have encountered this dish in Nonya or Penang restaurants. This recipe uses only a few ingredients and is great for the dinner table.
The whole L-shape thigh meat is suited for braising. The size and cut of meat ensures that the meat will not dry out in the braising process. For thigh meat, I prefer to use the broiler chicken rather than the “kampung” variety. I should add here that generally, chicken cut into small pieces should be stir-fried or steamed. Those in large “KFC” pieces should be braised.
Gula Melaka and Fish Sauce is a superb sweet-savory combination for many dishes. Add lime for the sours or acidity. You can also use the combination of kecap manis and soy sauce.
Here is the recipe:
6 pieces of L-shaped chicken drumstick/thigh meat
3 tbsp of light soy sauce
3 tbsp of gula melaka (palm sugar)
1 tbsp of dark sauce
10 cloves of garlic, lightly bruised
1 cinnamon stick
2 pieces of star anise
2 cups of water
1 tbsp of oil
1 tbsp of corn starch
Coriander leaves for garnishing and lime for for finishing at the table
- In a wok, heat up the oil in gentle flame.
- Add the cloves of garlic and stir.
- Add the cinnamon sitck and star anise.
- After 1 minute, add the Gula Melaka and let it melt and caramelise.
- Add in the chicken and stir.
- Add the dark soy sauce and light soy sauce.
- After 5 minutes, add the water. The amount of water is guided by the need to cover the chicken so that it can be braised properly.
- Let it simmer for 40 minutes.
Towards the end, taste the sauce to get to the right sweet-savory balance that you prefer. The skin should not be tearing as that will be a sign of overcooking.
Add the flurry of corn starch to thicken this sauce. The sauce should be thick and sticky.
It will be delicious and comforting. Enjoy.
|Braising in the wok.|