Hongkong Soy Sauce Chicken

Ingredients

• 2 stalks of Sliced spring onion
• 1 Star anise
• 1 Bayleaves
• 1/2 Cinnamon stick
• 1 tsp Dark brown sugar
• 1 tsp Mushroom powder
• 1 cup Water
• White sesame seeds
• 3 Chicken leg quarter
• 1/2 Onion (sliced)
• 5 Garlic (crushed)
• 5 cloves Shallot (crushed)
• Ginger (slices)
• 2 stalks of sliced spring onions
• 1 tbsp Light soy sauce
• 2 tbsp Dark soy sauce
• 2 tbsp Sweet soy sauce
• 1 tbsp Oyster sauce
• 1/2 tsp Rice vinegar
• 1 1/2 tbsp Sesame oil
• 1/2 cup Water
• 5 Cayenne pepper
• 2 cloves Garlic
• 1 tomato
• 3 tbsp Chili sauce
• 1 segment of Ginger
• 2 tsp White Sugar
• 1 tbsp Lime juice
• 1 tsp Mushroom Powder
• A pinch of Salt
• Spring onion
• Cucumber

Instructions

1. 1

   Chop up the garlic and shallots, then set them aside.

2. 2

   Prepare a medium-sized container, toss in quartered chicken thighs, and then add the ingredients for marinating the chicken.

3. 3

   Mix until all chicken surfaces are coated with the seasoning. Let it marinate in the fridge overnight.

4. 4

   For the ginger chili sauce: get a blender and throw in all the sauce ingredients, blend until smooth, then transfer to a small bowl. Taste it, if it feels like it's lacking, add more seasoning.

5. 5

   Next day, take it out of the fridge and let it sit for a bit.

6. 6

   Heat up a medium-sized pan, pour in some oil, then add sliced green onions, marinated chicken, star anise, bay leaves, cinnamon stick, dark brown sugar, mushroom powder, white pepper powder, and water.

7. 7

   Cover the pan and cook for about 20-25 minutes until the liquid reduces a bit. Don't forget to flip the chicken regularly for even cooking.

8. 8

   Slice the chicken into several pieces, then serve with a bit of the sauce and dipping chili sauce.