It comes as no surprise that this one is always included in our family's menu list.It's the easiest that we could think of to cook either for lunch or dinner.It is quick and simple.The recipe has been passed down from my late mother but,up to these days,I've made a little bit of an alterations of my own version.My mother version was wet but my version is dry,which I found it to be more crispier and delicious.I let the oil comes out to fry the chicken to make it crispy.People who had a chance to eat my dark soya sauce chicken said that it is very,very tasty and juicy!The mushrooms is a choice.You can opt not to add in.Most of the time,it'll only be the chicken alone,or sometimes ginger were added,minus the mushrooms.
During the years with my late mother,she wouldn't even allowed us to cook dry foods.There must be at least some sauce or soup included,but somehow,sometimes,I forgot to pay good attention to the chicken that I was frying,that it becomes dried.So,it was from then on,that I discovered that the dried version is far more better than the wet version.
It proved me not wrong when one day,my husband(then my boyfriend),came over to our house to eat.As I was cooking this,I was also so absorbed in talking to him that I for the second time forgot to check on the chicken again and the noisy oil can be heard;plat!plat!plat!(it is how I described it,no better words)I quickly open up the kuali cover and keep on stirring and finally dishing it out.
When we sat down to eat,my husband(then my boyfriend)ask me why I cooked better chicken than his mother and sister.He was telling me that the way they cooked at home was the wet version,just as the way my mother had taught me to do.And he too agreed the dry one is more better.
As years gone by,I begun to cook for my own family and my children also loves it.Sometimes,I added long beans instead of mushrooms.And now,my husband is also good at cooking this.He cooked this during Chinese New Year this year.Believe me or not,his younger sister and brother told him that above all the dishes that they had tasted,this dark chicken dish is the best!She wanted to know how we cooked it.This time the credits goes to my husband who had learnt it from me.
Before we begin,let me tell you that there are no exact measurements to this.It all depends on how much chicken you used and how salty you want it to be,according to your own preference but I will give you roughly mine.
Ingredients:
500g chicken,cut to bite sizes
1 canned mushrooms
onions-small batches
garlics-small batches
4-5 dashes dark soya sauce
1 dash light soya sauce
1-2 dashes gourmet cooking wine
pepper to taste
oil-abt 3 tbsps
Method:
1.Heat up some oil in a wok or kuali.Fry the onions and garlics till fragrant
2.Put the chicken in and then the mushrooms.Stir for a while,then add in dark soya sauce,light soya sauce and the gourmet cooking wine.Add in a little bit of water,but not too much or else when the chicken is overcooked,the water is still not dry out.
3.Keep stirring every few minutes as to not get burned and the flavour has absorbed into the chicken.
4.After the sauce is nearly thickened,add in a few dashes of pepper.
5.When oil can be heard,keep stirring continously until the chicken turns crispy.
6.Dish it out onto a serving plate.Serve 5 people with rice.
Note:
Garlics and onions cooked in this way are also tasty.So it's better to leave the garlics and onions uncut.Take about 2 cloves garlics and 2 cloves onions.
