Hong Kong Chicken with light and dark Soy Sauce
Cooking Instructions
- 1
Debone Chicken thighs and cut into the thickest part but not al the way through the meat
- 2
Heat Oil in large skillet or wok over medium-high heat. Place Chicken, skin-side down in the hot Oil and fry till skin turns golden brown, remove from skillet. Don't over cook, this is only to colour the skin. Fry Chicken in batches and set aside.
- 3
Increase heat and get Oil hot then add Ginger and fry for half a minute, add the red Onion and fry for half a minute. Add the Star Anise and fry for a few seconds and add the Spring Onion and cook for a few seconds.
- 4
Add the Rice Vinegar and 75 ml hot Water and cook for half a minute. Add light Soy Sauce and cook for half a minute. Add boiling Water and cook for half a minute.
- 5
Add Sugar, and cook till dissolved then add dark Soy Sauce, Cinnamon, Nectarine Peel and Five Spice and bring to a boil.
- 6
Turn the heat to low and cook for 2-3 minutes, return Chicken to the skillet place with skin-side up and simmer for 15 minutes with the lid on. Flip the Chicken, return the lid and cook for another 15 minutes.
- 7
When the chicken is fully cooked, remove from heat and set aside. Strain the sauce and return the liquid to the skillet.
- 8
Increase heat and bring the soy sauce to a boil. Mix cornstarch with water and add to the skillet. Cook till sauce thickens.
- 9
Serve with steamed rice and sauce poured over the Chicken thighs.
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