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Chinese Soya Sauce Stew (for pork, chicken)

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Joined: 26 Jul 2005
Posts: 1

PostPosted: Tue Jul 26, 2005 12:33 am    Post subject: Chinese Soya Sauce Stew (for pork, chicken) Reply with quote

Hi there, I'm from Singapore and this is my first posting here! Teasing Skin_Colorz_PDT_12

This dark soya sauce stew is one of the most popular foods in chinese and asian culture... its multipurpose and very tasty to go with rice or noodles or plain steamed chinese buns (pau or man tou or Liu Ye Pao).

There are so many types of the same stew in many forms and you can use this for any part of pork (trotters/legs/belly/innards etc) or any parts of chicken. You can also peel hard boiled eggs and then stew them for about two hours. Perfect! Skin_Colorz_PDT_02

Ingredients (From memory as I don't have measurement utensils here)

Meat (pork trotters/innards or chicken/chicken feet/hard boiled eggs -shelled) about 1.5kg

For the stew:

Star anise 4 pieces
cinnamon stick 2 pieces
cloves 2 small
Garlic 10 cloves (remove skin)
Old Ginger 1 small piece
Thick Dark soya sauce 1/2 to 1 cup (depending on thickness, add more if needed)
Oyster sauce 3 tablespoons (depending on taste)
White rice wine 4 tablespoons
Sugar about 2 teaspoons
Water about 1 cup, adjust taste accordingly

For Pig trotters/chicken feet: Wash and boil them in water for 10 minutes to remove the foamy gunk.

Prepare stew sauce:
1. Add all the stew ingredients together and bring to a boil.
2. Add in the meat of choice and bring to boil again. After 5 minutes, bring fire down to small, and let it stew for about 2-3 hours.

Note: for chicken, reduce cooking time to 1 hour to prevent meat from becoming tough. Whereas for pork trotters/innards, carry on stewing on low fire for above 3 hourse if needed, until soft. Remove from heat and serve with rice/buns.

You may keep the balance of the stew sauce in the fridge and the next time you need it, bring it out and bring it to boil, add your new ingredients in. You may use it until it finish and it will not turn bad. It gets better with time but sometimes it gets more salty. Add more water if needed.

How's this?
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