Taiwanese Chicken Soy Sauce- Ga Kho Nuoc Tuong Kieu Dai Loan

Vietnamese food

This recipe will yield extra sauce and it could be stored in fridge or freezer.  Then reuse it.
2 chicken leg quarters,
1/2 cup soy sauce, I have Maggi Seasoning soy sauce but any regular soy sauce is ok.
1.5 tablespoons dark soy sauce
1 cup water
1 green onion, cut into 1 inch sections
1 small of ginger (thumb size) slightly smashed
1 bay leave
2 anise stars
1 tablespoon Sake
1/2 cinnamon stick (2 inch long)
2 tablespoons sugar
2 garlic cloves coarsely chopped
1 small shallot or 1/2 small yellow onion, coarsely chopped
1 pinch of liquorice root.

  1. Use a pot that can hold chicken snuggling together in one layer.  Add everything except chicken in the pot.  Bring it to a boil then simmer for 15 minutes.  Use a knife tip, cut a few cut along the bones on the skinless side for the liquid easy to infiltrate during cooking.  Add chicken, bring it back to a boil;then reduce heat to simmer for 15-30 minutes.  Turn occasionally if chicken does not submerged in liquid.
  2.  Remove chicken from the liquid. Take 3 Tablespoons of cooking liquid and cook it down in a small saucepan.  When it thickened about 1 tablespoon left, remove from heat, mix it with 1 teaspoon sesame oil and brush the mixture on chicken skin, serve it with cooked rice and any veggie of your choice.  Be careful when serve it to young kids, remove the meat from the bone, do not chop the bones.  Remove  spices from the sauce and store it in fridge or freezer for later use. 

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