Braised Soy Sauce Chicken

Ingredients:

300ml light soy sauce 

70ml dark thick soy sauce

100ml rose wine

500ml water

10 garlic

5 spring onion

2 sliced ginger

3 star anise

1 medium chicken

*I use fenghe light soy sauce with a sweet base, if normal light soy suace may need to add in sugar.

Method:

1. Boil all ingredients except chicken for 10mins (medium fire).
2. Add in chicken.
3. Monitor and once the water going to bubble, turn to lowest heat (uncovered).
4. Time for 10mins and turn off the heat.
5. Let the chicken to soak in 40-45mins, turn the chicken every 15mins interval (covered).
6. Use a small knife to slit thru the thigh, if no blood mean is done.
7. Bring out the chicken to rest, cut when is cool.

* The sauce can be kept inside for further use.

* The tau kwa must be soak different pot of sauce as it will gives out sour taste.

* The timing may be varies with different size of chicken and pot.