Soy Sauce Chicken / See Yau Gai

Ingredients:

• 1 spring chicken/ 4-6 chicken legs.
• 1 cup of light soya sauce 
• 3 tbsp of dark soya sauce
• 4 cups of water
• 10 cloves of garlic, skin on
• 4 slices of ginger
•  8 dry rose buds/ 2 tbsps of rose wine 
• 1 tbsp of rock sugar
• 3 stalks of spring onion 

Method:

1. Combine ingredients, except chicken into a pot and bring it to a boil for 10mins. 
2. After sauce is ready, hold chicken by the neck and gently dip into sauce for several time. You can also use a ladle to scoop sauce and drizzle over chicken to get an even color. Then gently place chicken into pot. 
3. Once sauce reboils, lower heat and continue to cook at low fire for 20mins. Ensure chicken is fully submerged in sauce during cooking. Off heat after 20mins. 
4. Remove chicken and let it cool off a little before chopping into pieces for serving. Set aside. 
5. Scoop some sauce into small saucepan. Heat saucepan. Once sauce boils, thickened sauce with potato or corn starch water to form a thick gravy. Off heat and drizzle gravy over chopped chicken.
6. For the remaining sauce, I added taupok, tau gua and hard boiled eggs and braised them as additional sides. Enjoy the yummy chicken! 😋

Note: You can keep the remaining sauce in the fridge to use for the next day. Add more ingredients for another meal for the next day.