Clockwise from top : Stewed Chicken in Dark Soya Sauce,
the gravy and Stewed Beancurd in Dark Soya Sauce

This recipe is EASY. You should try it, if you have not. It is different from Tau Yu Bak (Stewed Pork in dark soya sauce) in taste but can be similar to Stewed Duck in Dark Soya Sauce save for some difference in spices used.

I used to cook this dish quite often during my university days in England and my British housemates loved it when eaten with steaming hot rice! If you make an extra effort and fry the rice ala Egg Fried Rice, you will have a truly satisfying meal. The beancurd is a complimentary item which I add to the dish. You can also add hard boiled eggs (shell removed, of course) into the dish during the simmering stage.

This is my recipe for Stewed Chicken in Dark Soya Sauce

Ingredients

• 2 chicken legs (whole)
• 3 tablespoons sugar
• 2 whole bulbs garlic (remove skin)
• Approximately 15 – 20 white peppercorns
• Warm water
• 1 piece star-anise (optional)
• 2 pieces hard-type beancurd (optional)
• 2 large hard-boiled eggs (optional)

Seasoning

• 2 to 3 tablespoons dark soya sauce
• 1/2 teaspoon of salt

Method

Add sugar into a wok / saucepan which has been heated up. Let the sugar caramelise (turn liquid and brown).

Once sugar fully caramelised, add chicken legs and let it “sear” for 1 minute on each side. Add water to cover the chicken by 1 to 2 cm. Add the rest of the ingredients and seasoning. Once water begins to boil, reduce to medium low heat, cover lid and let it simmer for 30 minutes to an hour.

To serve, separate gravy from the rest of the ingredients. Chop the chicken to desired size, cut beancurd into quarters and half the eggs.