Recipe by WaterMelon
This recipe is an adaptation from a basic soy sauce chicken recipe from the internet and consultation with my grandma. I can eat this everyday! You can use skinless, boneless chicken parts, but the taste won't be the same.
Top Review by Maven in the Making
I love how EASY this recipe is! It doesn't require a lot of watching and goes together so fast! Thank you. (Apologies to the creator of the dish: I didn't have the five spice powder or the star anise. Just left it out and it was still very good. I didn't have the scallions either but garnished the top with some chopped cilantro I happened to have - along with the sesame seeds - and got lots of compliments.) Yumm!
- 1 whole chicken, cut into parts
- 1⁄3-1⁄2 cup soy sauce (use low sodium if you like)
- 1⁄2 cup water
- 3 tablespoons brown sugar
- 1 tablespoon oyster sauce
- 1⁄4 cup rice wine or 1⁄4 cup dry sherry
- 1 tablespoon fresh ginger, crushed
- 1⁄2 teaspoon five-spice powder
- 1 -2 piece star anise
- 2 cloves garlic
- chopped birds eye chile (optional)
- 1 stalk scallion, chopped
- sesame seeds
Directions See How It's Made
- Mix all ingredients, except chicken, scallions, sesame seeds in a large pot over medium heat.
- Add chicken, then let simmer 30-40 minutes, turning chicken pieces occasionally.
- Remove chicken pieces from sauce and set aside in a serving platter.
- Skim fat from the sauce, thicken it with cornstarch mixture (1 tsp cornstarch dissolved in 1 TB water) and pour the sauce over chicken.
- Sprinkle scallions and sesame seeds and serve with rice.