½ of whole chicken/duck, sliced into serving pieces (6 pieces chicken)
50ml light soy sauce (about 3 ¼ tbsp)
250 ml hot water
3 teaspoon brown sugar
1 tablespoon dark soy sauce
5 cloves garlic, peeled and crushed
3 stalks spring onions, chopped
1/2 tsp sesame oil
1 tablespoon cornstarch mixed with 2 tbsp water.
INSTRUCTIONS:
In a bowl, add light soy sauce, dark soy sauce, hot water, sugar and stir until sugar is dissolved. Set aside
Preheat a pot with 2 tablespoons of oil. Sauté garlic, spring onions, sesame oil and stir fry until fragrant.
Add in the chicken and the soy sauce mixture, cook over high heat and bring it to a boil. Cover the pot and just let it simmer for 3 minutes. Turn off the heat.
Let the chicken stand with the lid covered for 15 minutes.
Turn over the chicken and let both sides coated with sauce. Adjust the taste of the sauce to suit your preference. Cook again over high heat for 2~3minutes until boiling with lid cover .
Turn off the heat and let the chicken sit inside the pot for another 10-15minutes.
Check the chicken if it’s done, and let it simmer one more time until cooked through over low heat.
Transfer the chicken pieces and arrange on a serving platter.
For the remaining sauce, turn on the heat again to low and add in the cornstarch mixture. Let the sauce thicken for a few seconds. Once done, pour the sauce on top of the arranged chicken.
