Verdict: Win

I was a little disappointed by this recipe, but it was still tasty. Most of the problem was that I didn't have all of the proper ingredients, so I made several substitutions. Next time I am definitely getting the right ingredients (like dark soy sauce! the color wasn't right without it). Additionally, the chicken was a little pink inside, so next time I am also going to boil the chicken on high for a little longer. I actually made this dish a day in advance because I wanted to chicken to soak in the sauce over night for better flavor, and it also made the next day much easier for me. Unfortnately, I didn't get to try the ginger and scallion dip, but I would like to next time.

Soy Sauce Chicken from Rasa Malaysia
Yield: Serves 4

3 chicken leg quarters (about 2 lbs)
2-inch ginger (skin peeled and lightly pounded)
4 cloves garlic (lightly pounded)
2 stalks scallions (cut into 2-inch lengths)
2 star anise
1 cinnamon stick (about 2-inch length)
1 dried honey dates (optional)
1 cup soy sauce
1/2 cup dark soy sauce
1 tablespoon Chinese rose wine (preferred) or Shaoxing wine
3 dashes white pepper powder
4 oz. rock sugar
4 cups water

For ginger and scallion dip:
1 oz. ginger (skin peeled, pounded, and finely chopped)
1 scallion (cut into thin rounds)
1/2 heap teaspoon chicken bouillon powder
1/2 heap teaspoon salt
2 tablespoons oil

To prepare the ginger and scallion dip, place the ginger, scallions, salt, and chicken bouillon powder into a small bowl. Heat up 2 tablespoons of oil in a wok until it starts to smoke. Pour the oil into the small bowl and blend well. Set aside.

Add all ingredients (except the chicken) into a deep pot and bring it to boil on high heat for 15 minutes. Add the chicken quarters into the pot and boil over high heat for about 10 minutes. Lower the heat to simmer for about 30 minutes. Turn off heat and let the chicken steeped in the soy sauce mixture for a few hours to soak in the flavor. Dish out the chicken quarters, chop into pieces and serve immediately with the dipping sauce. (Soy sauce chicken is usually served cold or at room temperature.)


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