Tau Eu Kay [Braised Chicken with Soy Sauce]

Always thought that chicken cooked this way isn't that flavoursome but this one happens to be simple yet tasty.  My hubby says some Malay stalls cooked this using sweet soy sauce [kicap manis].

 

 

This recipe is from Philip Yoong's book 'Nyonya Delights' which used 2 chicken whole leg [with bones and skin].    

Ingredients
original recipe from Nyonya Deli with slight modifications

[serves 5-6]

4 chicken thighs - deboned and skin remove, cut bite size pieces

1 red chilli - cut diamond shape

1 green chilli - cut [I used green capsicum - cut wedges] - optional

2 onions - quartered

1/2 tbsp oil

150 ml water

Marinade 

4 tbsp light soy sauce

1 tbsp dark soy sauce

3 tbsp sugar

1/2 tsp pepper

1 tsp sesame oil

1 tbsp cornstarch

1. Marinade chicken with marinade for at least 2 hours.
2. Heat oil, saute half of the onions [I like the onions to be crunchy, so I add the remaining later] for a few seconds.  Add in the marinated chicken.  Fry until chicken is firm and quite dry. 
3. Add in remaining onions and chillies.  Stir fry to mix.
4. Add in the water, bring to boil to cook chicken and until gravy is reduced to a thick consistency.  Best to cook this dish over high heat if you prefer the onions to be crunchy.
5. Dish out to serve with rice, sliced cucumbers and sambal belacan.
   
   

    
    
    
   
   
   Notes: Visit this site for its' Nutritional Facts [here]

   
   

   I'm linking this post to Cook Your Books Event #6
    hosted by Joyce of  Kitchen Flavours