Another of my New Year 2014 resolution accomplished. I promised to try the lovely recipes shared generously by many food bloggers. This one is from The Fuss Free Chef. Esther has posted this recipe which I have bookmarked to try. Recently, I did it but with some adjustments. I used chicken drumsticks and firm beancurd as I wasn't in the mood for too much meat for a weekend meal.
Verdict - Chicken meat is sweet and tasty. The flesh isn't dry or overcooked eventhough it is simmered for 40 minutes. Sauce is flavourful spread over rice. My hubby gave a Thumbs Up for it and I am very happy seeing him enjoying this easy and simple to prepare meal. It's a keeper then as I can make use of the remaining sauce to braise other ingredients like eggs, pork rolls, chicken wings or whole chicken and maybe tofu puffs. Just top up with the braising ingredients again, I believe the sauce will get tastier each time.
[serves 3]
3 chicken Maryland [about 800 gm] - I used 3 drumsticks [about 600 gm]
3 pieces firm beancurd
2 tsp each of oil and sesame oil
Dry Ingredients
5 cloves garlic - keep whole with skin
2 inch piece of ginger - lightly smashed
2 star anise
1 piece cinnamon stick [1.5 inch]
10 peppercorns
1 large piece dried orange peel
1 piece liqourice stick [ganchao]
2 stalks spring onions - cut 2-3 inches in length
Liquid Ingredients
100 - 120 ml light soy sauce [good quality]
1-2 tsp dark soy sauce
500 ml water
60 gm rock sugar
- Rinse chicken and leave skin on.
- Using a heavy based steel pot or non stick pot [I used a claypot, next time I'll use a bigger pot so that the chicken and beancurd can be fully immersed in the liquid without adding more water], heat the oils and gently fry the aromatics until fragrant.
- Pour in the liquid seasonings and bring to a boil. Turn down the fire and let the sauce simmer gently for about 10 minutes - Important Step.
- Add chicken and beancurd - make sure the sauce completely covers the chicken [if insufficient, add more water and adjust the taste]. The sauce should be quite salty with a tinge of sweetness and fruity after taste. Let it simmer as gently as possible for about 40 minutes.
- Test if chicken is done, remove and let it rest for about 15 minutes [I left the chicken and beancurd in the liquid until serving time].
- Serve chicken as whole piece or sliced with rice and cucumber and tomato slices and more shredded spring onions.
Aren't this Yummy-licious?
Thanks to Esther for sharing this simple, easy Si Yau Kai recipe.
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