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flaminJ
19-04-2005, 08:44 AM
This is a recipe from my grandmother long time ago... I still like it very very much... very popular with kids

2 whole chicken drumsticks
3 tablespoons dark soya sauce
3 tablespoons light soya sauce
4 tablespoons sugar
pepper powder to taste

1. mix everything in a bowl and let stand for 2 hours
2. heat up wok with oil and pour contents into the wok
3. add 1/2 cup of water and switch to low flame
4. let the chicken cook in the wok until the sauce is reduced by half. Put on a cover for the wok
5. dish out and serve after the stock has been reduced by half. It should have gravy consistency

***you might want to cut the chicken into smaller pieces before cooking it so that the flavor of the soya sauce will marinate the meat.

Try it out and let me know

rachel_fplee
20-04-2005, 12:51 PM
This is a recipe from my grandmother long time ago... I still like it very very much... very popular with kids

2 whole chicken drumsticks
3 tablespoons dark soya sauce
3 tablespoons light soya sauce
4 tablespoons sugar
pepper powder to taste

1. mix everything in a bowl and let stand for 2 hours
2. heat up wok with oil and pour contents into the wok
3. add 1/2 cup of water and switch to low flame
4. let the chicken cook in the wok until the sauce is reduced by half. Put on a cover for the wok
5. dish out and serve after the stock has been reduced by half. It should have gravy consistency

***you might want to cut the chicken into smaller pieces before cooking it so that the flavor of the soya sauce will marinate the meat.

Try it out and let me know

You can also add in corn starch if you prefer the gravy to be thicker and seasoning for added flavor.

What I have also tried is to add in mushrooms (sliced) and spring onions for garnishing... :D

ginaphan
20-04-2005, 06:37 PM
Thanks for this recipe. Will certainly try it. Each time I attempt this simple dish, it turns out too salty. My mum uses rock sugar. Not sure what difference it makes to the taste.

RolyPoly
20-04-2005, 11:13 PM
Yah, most of the chefs in Chinese restaurant use rock sugar.
Don't know why too. :confused:

flaminJ
21-04-2005, 12:46 PM
People use rock sugar so that the sweetness is toned down and does not taste sugary sweet like. Corn starch is good but if you really like the flavour of the soya in the chicken, then reduce the gravy in the wok... This way, you'll get the full flavor of the chicken in the gravy and the full flavour of the soya in the chicken :)

rachel_fplee
24-04-2005, 08:43 PM
People use rock sugar so that the sweetness is toned down and does not taste sugary sweet like. Corn starch is good but if you really like the flavour of the soya in the chicken, then reduce the gravy in the wok... This way, you'll get the full flavor of the chicken in the gravy and the full flavour of the soya in the chicken :)


Again, it's really personal preference... :)

Yeap, I normally opt for rock sugar too when it comes to making dessert...one good example, rock sugar is used for birds' nest... :D

fRaNkY
09-06-2005, 11:52 AM
For a small portion, add 1 pc of small kayu manis and 3 bunga cengkih. Smash a bulb of garlic.

This is Johor recipe :P