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chineseutama· 4 servings

Ayam Hong Shao

Braised Chicken in Soy Sauce

Ayam Hong Shao
Photo: Rocky Masum This work was made by Masum-al-Hasan Rocky and released under the license(s) stated below. Please feel free to use it for any purpose as long as you credit Masum-al-Hasan Rocky as author and follow the terms of the chosen license. If you use this work outside of the Wikimedia projects, I would very much like to get a note from you. Thanks!, CC BY-SA 4.0 · wikimedia-commons

Ingredients

  • 1 kg chicken thighs, bone-in, cut into pieces
  • 3 tbsp light soy sauce
  • 2 tbsp dark soy sauce
  • 1 tbsp Shaoxing wine
  • 3 slices ginger
  • 2 scallions, tied in knots
  • 2 star anise
  • 1 cinnamon stick
  • 3 cloves garlic, smashed
  • 1 tsp sugar
  • 300 ml water
  • 2 tbsp vegetable oil
  • 1 tsp sesame oil
  • 1 scallion, chopped for garnish

Instructions

  1. 1Blanch chicken in boiling water for 2 minutes, drain and rinse.
  2. 2Heat oil in wok, add ginger, garlic, scallion knots, star anise, cinnamon; fry until fragrant.
  3. 3Add chicken pieces, stir-fry until lightly browned.
  4. 4Add light soy sauce, dark soy sauce, Shaoxing wine, sugar; stir to coat.
  5. 5Pour in water, bring to boil, then simmer covered 30 minutes until tender.
  6. 6Uncover, reduce sauce until thickened and glossy.
  7. 7Drizzle sesame oil, garnish with chopped scallion, serve hot.

Source: llm-generated