Braised Chicken With Spices
Some Star Anise, Cloves and Chopped Garlic
Good morning, dear friends 😀
For those days that you really don’t know what to cook for dinner, or you just want to cook a simple dish without all the fuss, this is the recipe to follow. I learned this dish many years ago from my mother-in-law’s amah (maid) and the ingredients used are really simple. Yet the dish is so fragrant and delicious when eaten with steaming hot white rice. I would say this is a Malaysian Chinese flavour.
4 large chicken legs, cleaned and pat dry with paper kitchen towels
5 star anise, 5 cloves
6 cloves garlic, chopped finely
3 tbsps oil
1 cup water
3 tbsps soy sauce
2 tbsp black or thick soy sauce
1 tbsp oyster sauce
2 tbsps sugar
1/2 tsp salt
1 tbsp cornstarch
1) Marinate the chicken legs for at least 2 – 3 hours. If you don’t have the time to wait, then massage the marinade into the chicken for about 5 minutes.
2) In a wok, heat up the oil. Put in the spices and chopped garlic and fry until the garlic is golden in colour.
3) Put in the chicken legs together with the marinade and keep stirring for about 5 minutes when the sauce is aromatic.
4) Pour in the cup of water, bring sauce to a boil and then lower the heat to small. Cover wok with a lid and simmer the chicken for 20 minutes, stirring occasionally to prevent burning.
5) Turn off the fire and leave chicken to finish cooking in the covered wok…about 15 minutes.
6) Cut into serving pieces and pour the sauce over the chicken. Garnish with chopped green onions if you like.
Bon Appetit! 😀