Dark Soy Sauce Chicken

My mom makes the best dark soy sauce chicken in the world. No matter how hard i tried, i cannot even come closer to my mom's soy chicken. This recipe passed down from my mom to me and my sisters. At first, i got problem with the soy sauce the brand i bought not dark enough to me give me the signature dark caramel colour. Use a best quality dark soy for the best result. The stirring is another important step in making the dish as, the soy sauce tend to burn easily on heat. Cooking on medium flame, helps the chicken to absorb the maximum flavor from the soy sauce. After few trials finally, i merged out as a winner and even got a credit from my mom.

The soy sauce add flavors and colour to the chicken dish. As all of you know, i'm addicted to my chillies thus, i'm being generous with my chillies here. For those who wish for less fire in their chicken you may opt out the bird eye chillies in the dish and just go along with dry chillies. If dry chillies are too much for you guys, just remember to discard the seeds and you are on the safe side. I like the fresh taste of ginger in this recipe which balances out the sweetness of the soy sauce. Tender, succulent,finger licking dark soy sauce chicken best serve with hot white rice.

Ingredients

1 kg chicken,cut into pieces
3 tbsp thick soy sauce
2 tbsp light soy sauce
2 onion,finely chopped
1 cm ginger,cut into strips
5 cloves garlic,chopped
3 dry chillies,cut into two
3 bird eye chillies, chopped
2 tbsp oil
1/2 tsp ground black pepper
Salt to taste
1 tbsp turmeric powder
2 tbsp all purpose flour
1 tbsp salt

Methods

In a big bowl, add chicken,turmeric powder,flour and 1 tbsp salt. Fill the bowl with water and wash the chicken with the turmeric-flour mixture. Discard the water and fill with fresh water. Give a good rinse. This process helps to remove odour from the chicken.

Over a medium flame, heat oil in a large wok/pot. Saute onion and ginger till the onion turns translucent. Add garlic,dry chillies and chopped bird eye chillies. Saute for 1 minute.

Add the chicken pieces and stir well to combine. Add the thick and light soy sauce and stir well until the all the chicken pieces well coated with the sauces. Add the grounded black pepper and stir.

Reduce flame to medium-low, cover with lid. Cook the chicken for 15-20 minutes, stirring occasionally. Once the chicken tender its done. Remove from heat.

Serve with hot white rice.


Notes

• Use best quality dark soy sauce

• Always watch out the flame. Too much heat tend to burn the soy sauce 

• Adjust the amount of chillies according to your heat tolerance.