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Step 1: Season chicken and make sauce. Pat the chicken thighs dry with paper towels. This will help to prevent oil splatter when frying and help the chicken to brown more evenly. Season lightly with salt and pepper. In a small bowl, mix together soy sauce, oyster sauce, honey, sesame oil, and five spice powder.
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Add the rock sugar, bay leaf and star anise and stir for another 30 seconds. Add the water, Shao Xing wine, dark soy sauce and light soy sauce and mix until all ingredients are well incorporated. Close the lid and bring the marinade to a boil. Remove the lid, then place the leg quarters into the marinade, skin side down.
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Directions. Take the chicken out of the refrigerator 30 minutes prior to cooking so it comes to room temperature for even cooking. Meanwhile, combine the neutral oil and ginger in a cold wok or 6.
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Add the sauce. Add the Shaoxing rice wine and bring to a simmer for 30 seconds. Then add the soy sauce, dark soy sauce, water, sugar, and salt. Bring to a simmer then reduce to low heat and cook for 5 minutes. Cook the chicken. Place the chicken into the pot. Cover and bring to a boil over medium-high heat.
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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.
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To make the soy sauce mix, combine dark soy sauce, light soy sauce, sugar, water, and other seasonings such as star anise, cinnamon, and ginger in a pot. Bring the mixture to a boil, then reduce the heat and let it simmer for a few minutes. Add the chicken to the pot and make sure it is fully submerged in the sauce.
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6. Allow the liquid to come to a bubbling simmer and turn the heat to low. Place lid on the pot and let simmer for 35 minutes. Flip the chicken at around 15 minutes to ensure that both sides are simmered in the sauce. 7. Add in the green parts of the scallion and you're ready to serve. 8.
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Add the soy sauces, sugar, pepper, star anise, cinnamon, cloves and 2 cups of water (or enough water to almost cover the chicken pieces). Bring to a simmer, turn the heat down to medium and cook, turning the chicken pieces over every now and again, for 30 minutes (uncovered). Add the eggs to the claypot, along with the tofu.
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Add oil, scallions, ginger, star anise, and bay leaves to a wok/pot. Fry over low heat until fragrant and the scallions and ginger browns a little. Pour in light soy sauce, dark soy sauce, Shaoxing rice wine, sugar and water. Turn the heat to high. Bring the liquid to a boil.
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Remove the chicken from the pot, drain well. Slice into smaller pieces then serve with ginger scallion sauce. For the scallion ginger sauce: In a large heat proof bowl combine ginger, spring onions, sea salt and sesame oil. Set it aside. In a pan heat oil until its near its smoking point, pour into the bowl with the rest, stir then let it cool.
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Add around 1 cup of chicken stock or water. Bring it to a boiling. Place the chicken in and keep spreading the sauce on the chicken with the help of a scoop. After adding the chicken, the temperature of the liquid will drop quickly. Use medium to slow fire and keep the liquid almost simmering but not strongly boiling.
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In a deep medium-sized pot, heat up 1 TBsp of oil over medium heat. Then add in the garlic, shallots, ginger, cinnamon stick, star anise and bay leaves and fry until aromatic. Next, add in the 1 litre of water, 1.5 cups of dark soy sauce, spring onion and rock sugar, and bring to a boil over high heat.
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Rinse the chicken wings over running water. Drain well, pat dry and cut the chicken wings into 2 parts, drumette and the wingette with tip. Then using a skewer or a fork, prick some holes on the chicken wings. When done, transfer into a large bowl and add in all the seasonings. Mix well.
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Instructions. In a small bowl, combine sauce ingredients and mix until honey is dissolved. In a large pan on medium high heat (level 7 on the dial), add vegetable oil. Once oil is hot, add in chicken thighs skin side down and allow them to sear on each side for 2 minutes. Pour in the sauce (don't panic if it bubbles).
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Bring the braising liquid to a boil. Put the chicken into the pot and add sufficient water until it covers the chicken. Adjust the heat until the liquid is barely boiling. Let the chicken poach in the liquid for twenty minutes. After twenty minutes, switch off the stove and cover the pot with a lid.
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Carefully pour the cooled marinade mixture into the bag with all the ingredients. Seal the bag and squeeze out as much as air possible. Massage the bag a few times to evenly distribute the marinade. Place the bag in a large deep bowl so it "pushes" the marinade to fully cover the chicken.