Recipe for Rizky: Hot Stewed Chicken in Sweet Soy Sauce

I cooked this chicken often as it is my favorite dish since I was very little. The hotter it gets, the better I love it! I remember cooking this dish one night at a dear friend's place, Suzie, during my final nights in Edmonton. At that time a lot of people got together there and a few people, especially Rizky, asked for the recipe. And now... a few months later (sorry! shame on me!), here's the recipe...

Hot Stewed Chicken in Sweet Soy Sauce

One whole chicken (cut-up) or about 10 pieces of chicken thigh
One large onion, sliced thinly
5 garlic cloves, sliced thinly
1 teaspoon salt
1/2 tablespoon ground white pepper
10 small thai chillies, each roughly cut into 2
1/2 cup sweet soy sauce
1/8 cup light soy sauce
1/8 cup sugar

1/2 cup cooking oil

Here's how...

On medium heat (about level 5 on 10-scale heat level), heat the oil for about 2 minutes and put in the onion. Stir-fry the onion until the colour turns pale then put in the garlic. Stir-fry for another 30 seconds. Lower the heat slightly (about one level or one number lower) Get the chicken and put them in the pan, stir-fry for about one minute. Sprinkle the salt and pepper and put in the chillies. Stir-fry again until the salt, pepper and chillies are evenly distributed. Then arrange the chicken evenly in the pan. Make sure all pieces got exposed to the oil.

Cover the pan for about 20 minutes. Half-way through, turn the chicken and make sure the cooked surface turns slightly brown. Pour both soy sauces and the sugar, stir-fry for 2 minutes and cover again for another 15 minutes. Turn the chicken again half-way through.

Taste the sauce and add more sugar and salt if necessary. Turn off heat, turn the chicken for another minute to coat with the sauce. Serve.


Notes:

- this recipe does not use water. The purpose of covering the pan on lower heat is to keep the moisture in the meat and to let the meat release its juices.