Hello and welcome back to another page of culinary art in Chaw Times! This will be my first entry about cooking here and I hope that this will be another grand experience for you there to try at home^^

Black Soy Sauce Chicken was a direct translation from the Malay word, Ayam Masak Kicap. This dish is a simple but delicious delicacy. I’ve added some chinese element inside the cooking to make it smells more pleasant>>>Ginger. At home, ginger was a main ingredient for any cooking that my mum made, almost every dish and how they smell and taste great! Ginger was mainly known as medicinal herbs from Ancient China times. The properties of ginger were so vast that it is regarded as one of the most useful rhizome *(I added this fact alone w/o any statistics, so don’t take it to the heart ok?)

One of the medicinal properties of ginger was that it can be used to ease sore throat, cold/common cold, flu, sometimes it also helps in the process of recovery from fever. You ought to listen to your grandma more often if you want to know more about the wonders of nature all around you^^ My grandmother is a very resourceful person beside being caring to me^^, thus she often shares about her knowledge in conventional, or in more proper way, the housewife advice (I forgot the proper term here, pls correct me)

Beside from the medicinal value that ginger was known for, it also can participate in the cooking. As we all know, ginger has the strong scent that smells like peppermint, no? hahaha….I don’t know for sure but it has a distinctive smell that separate it from other cooking ingredient. So, with it, your cooking will also have a distinctive smell that separate your dish from other ordinary dish^^ hahahaha….I’m not being rude here..forgive me if I crossed some sort of line here.

Allright, lets get down to business here.

Sticky Soy Sauce Chicken

Do you notice the *Sticky Version part? Yup, this is what make my version differ from others.

Ingredients:

1. Chicken or any sorts of meat that you can get – 500g
2. Black soy sauce – 2 cups
3. Ginger – 1/2 rhizome
4. Garlic – 4-5 cloves
5. Onion – 1 big onion
6. 1 1/2 cups of water
7. 1/2 tablespoon of cornflour
8. 2 eggs
9. 2 tablespoons of vegetable oil
10. Salt and sugar would be optional, but I didn’t use any of those this recipe

Instructions:

1. Defrost the chicken. Prepare the marination by mixing the soy sauce with some onion, garlic and ginger.
2. Marinate the chicken for at least 15 minutes. The longer the better, but minimun 15 minutes.
3. A pot is preferrable but using wok is fine too. Heat the pot with the oil under medium heat.
4. Add in the rest of the garlic and onion which were not included into the marination.
5. Let them cook for a while, then add in the marination along with the chicken.
6. Pour in the water.
7. Let it cook under medium fire until reaches the boiling temperature then switch to small fire.
8. If the gravy looks watery, add in the cornflour.
9. At the final stage of cooking, crack in 2 eggs and stir them for 5 minutes.
10. Now, it is done and ready to be served.

The final product is here^^

Comments: Well, I really can’t say much but I know that it taste GREAT and FULFILLING. Period.

Note:

Cornflour and eggs work in the same principle which is to make gravy looks firmer, so unless you want your chicken looks sticky like this one, don’t add both of them to your cooking^^

Adios!