Braised Chicken in Soy Sauce

6 Oct

It has been raining in the mornings lately and I’m yearning for a good bowl of Teochew porridge with Braised Chicken in Soy Sauce and Fried Eggs with Preserved Turnip. Add youtiao to this combo and you would have the most authentic Chinese meal ever 😉

I always like to venture into the unknown during my cooking fiesta over the weekend. Imagine how delighted I was when I chanced upon the recipe of Tau Yew Bak. All I needed to do was to substitute the meat and add whatever that I could find in the fridge and VOILA! A bowl of good wholesome dish that can be whipped up within an hour 🙂

Ingredients

  • 450 gm chicken (cut into small pieces)
  • 4 cups water
  • 1 pulp garlic (lightly pounded with the back of a cleaver)
  • 1 tablespoon white pepper corn (smashed and cracked)
  • 1 star anise
  • 1 stick of cinnamon
  • 1 teaspoon of Chinese 5 spice powder
  • 5 hard-boiled eggs
  • 200 gm fried tofu pieces (cut into two)
  • 10 pieces Chinese mushrooms
  • 4 tablespoons soya sauce
  • 3 tablespoons sweet soy sauce
  • 1 – 2 tablespoons dark soya sauce
  • Salt to taste

Directions

Heat up a pot or preferably a big clay pot with 4 cups of water. Bring it to boil and then add in the garlic, chicken, cracked pepper, star anise and cinnamon. Bring the chicken to boil before adding the hard-boiled eggs, fried tofu pieces, Chinese mushrooms, soya sauce, sweet soy sauce, dark soya sauce and Chinese 5 spice powder.

Lower the heat to medium and braise the chicken for 30 minutes or so until the chicken is cooked through and become tender. Add salt to taste. Continue to simmer on the lowest heat for another 15 – 20 minutes. Dish out and serve hot with either steamed white rice or blanched kway teow.

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