Soy Sauce Chicken

Soy Sauce Chicken

http://www.smokywok.com/2011/12/hong-kong-style-soy-sauce-chicken.html?m=1

Pretty good.  I would make it again

from the above website (but I modified it).

Ingredients:

10 chicken drumsticks, rinsed and patted dry, lightly rubbed with 1 teaspoon of salt and 1 
4 cloves garlic, smashed
8 slices of fresh ginger (old)
6 stalks green onions/ scallions
1 star anise (more if you like)
1 dried orange peel

For braising liquid:

3/4 cup light soy sauce (I used Yuen Chun's) + more, to taste
1/4 cup dark soy sauce + more, to taste
3 cups water

2 tablespoons (about 35g) worth of brown sugar, or to taste

Dash of white pepper (optional)

Method:

Firstly, heat up your claypot or braising pot until hot.  Add about 3 tablespoons of cooking oil.  Turn heat to low.  Add the ginger, garlic and green onions.  Stir-fry until aromatic.

Add the light and dark soy sauce.  Add the water.  Bring to a boil.  Add the rock sugar, star anise and dried orange peel.  Do a taste test and add more soy or rock sugar if desired. You can also add a dash of pepper if you wish. Turn heat to low and keep liquid at a gentle simmer.  Place the chicken drumsticks into the liquid. After 10 minutes, turn the drumsticks to make sure they get cooked evenly. Cook for another 15-20 minutes.  The chicken drumsticks should be fully cooked by now.  Remove from braising liquid and either chop to serve or serve whole.

You can use chicken wings for this recipe as well but remember to adjust the cooking times accordingly.