See yao gai, poulet mijoté à la sauce soja

See Yao Gai - 豉 油 鸡chicken stewed in soy sauceIngredients:6 chicken thighs (with bone)3 spring onions5 cm jahe3 star anise2 salam leaf250 ml light soy sauce2 tbsp dark soy sauce2 tbsp Shaoxing rice wine2 tbsp palm sugar500 ml of water1/2 tbsp cornstarch + 1 tbsp water1/2 tbsp oilPreparation:Halve the spring onion and cut the jahe into thin strips. In a pan, heat the oil along with the spring onion, the jahe, the star anise and the salam and fry over low heat until the spring onion and the jahe begin to turn brown.Then add the two soy sauces, rice wine, palm sugar and water and bring to the boil.Score the skin of the chicken and add it, skin underneath, to the pan. The chicken should be almost submerged (add some water if necessary. When the liquid comes to a boil again, simmer over low heat and covered for 35 minutes, then turn the chicken over and simmer for another 10 minutes.Then remove the chicken from the pan and remove the bone and cut the chicken into pieces. Reserve 125 ml stock and bring it back to the boil. just before it starts to boil add the cornstarch solution and stir until the sauce thickens. Spoon the sauce over the chicken and serve.