Soya Sauce Chicken

(scroll down for multicooker portions)


4 pieces chicken drumstick

½ teaspoon sesame oil
½ tsp of vegetable oil

3 cloves of garlic sliced
5-6 thin slices of a large knob of ginger
½ star anise
small cinnamon piece

1½ tablespoons dark Soya Sauce
½ cup of light soya sauce
1 teaspoons salt [too salty.... leave out next time]
1/3 cup of sugar  [too sweet... use 1/6 cup]
1/8 cup of whiskey or Chinese cooking wine.

few sprigs of spring onion

1½ to 2 cups of water

optional:

½ teaspoon coarsely ground black pepper.
1 clove

1. Bring all ingredients together and bring to the boil (add 1 cup water only first) for a few mins
2. Add chicken drumsticks, and another half cup water, and bring to the boil.
3. Then turn down the fire till it barely bubbles (leave the lid off) - and leave it bubbling for the next 25 mins.  Turn the drumsticks over regularly so that are evenly cooked.
4. Put the lid on for 5 mins whilst it bubbles, then turn the fire off and leave the lid on, and the chicken to continue cooking in the residual heat

MULTICOOKER RECIPE:

0.25 tsp sesame oil

0.25 tsp of vegetable oil

2 cloves of garlic sliced
3 thin slices of a large knob of ginger

0.25 star anise
very small cinnamon piece

0.75 tbsp dark Soya Sauce
0.25 cup of light soya sauce
0.25 tsp salt?
1 tbsp sugar
1/16 cup sake

few sprigs of spring onion

0.75 to 1  cups of water