豉油鸡

豉油鸡 reminds mi of the famous dark soy sauce chicken rice somewhere near chinatown point. Come to think of it, the last time i had them was more than a year ago. Since I bought a fresh chicken tis morning, decided to cook a 豉油鸡 for mum since its mother's day. However, the chicken seems more like a chicken junior where mum keep making fun that i purchase a pigeon instead. haiz....

Ingredients;
1 fresh chicken
Some hard-boiled eggs
Thickening agent
Some corriander

Sauce;
120ml light soy sauce
100ml dark soy sauce
1 cinnamon stick
1 star anis
3 cloves
2 honey dates
5 clove garlic
1 bunch spring onion
2 slices gam chou (liquorice)
Few slices of ginger (bout 3")
Pinch of salt
Some rock sugar
100ml water

Method;
-Blanch chicken in hot water, drained and discard the water.
-Bring 1000ml water to boil, mix in all ingredients for sauce.
-Bring to full boil.
-Cook chicken for about 8 mins on each side.
-Simmer for another 15-20mins until sauce slightly thicken.
-Remove chicken when cooked, add in hard-boiled eggs and cook for another 10mins, off heat and let eggs soaked in sauce till ready to serve.
-When chicken cooled, chopped into serving size, cut eggs into 1/2.
-Bring sauce to boil, thicken with thickening agent, drizzle over chicken.
-Sprinkle corriander over & serve.
-Enjoy!

*Longer cooking time required if chicken is bigger in size.
*Proporations for the sauce ingredients depends on individual preferences.

These are the few main ingredients.