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Braised Chicken/Black Sauced Chicken(rec n pic)

 
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Gina
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Joined: 20 Jul 2004
Posts: 5174
Location: Singapore

PostPosted: Thu Feb 05, 2009 5:51 pm    Post subject: Braised Chicken/Black Sauced Chicken(rec n pic) Reply with quote

The chicken is served with noodles, the black sauce has been diluted with warm water and added to the noodles to be tossed.




Ingredients
1 large chicken(1.5 kg)


This is my Master Sauce


Master Sauce:
100 ml Dark Soya sauce
50 ml Light soya sauce
50 ml Sweet Sauce(or you can use Dark Brown Sugar)
1200 ml water

spice mix
2 pcs cinnamon sticks
5 pcs Star Aniseeds
1 tsp cloves

Method

1. In a wok, add water and seasonings to boil.
2. When it is boiling, add spices.
3. Cook over low heat for about 15 mins till its fragant.
4. Slowly slide in the chicken.
5. Cook on each side for 10 mins on medium heat.
6. Turn the chicken over after 10 mins..scoop the gravy and pour over the chicken.
7. cook the chicken for 20 mins. Turn off the fire.
8. Leave the chicken in the wok to soak for another 10 mins.
9. Remove chicken and leave it on a large plate to cool off completely.
10. Chop chicken into smaller pieces and serve with rice or noodles.

Important Notes
You can add hard boiled eggs to soak/coat with the sauce too.
Uneaten sauce should NOT be thrown away. You can keep the sauce in the freezer for several years.
You can eat this with noodles(regular 3 minute noodles)..and use the sauce to braise the noodles with Black sauce chicken on the side, fresh green vegetables too.

If you cook a large duck, add more water to it. About 2 litres of water and at least 2x the amount of sauce mix from the recipe above. Reason being, ducks are huge and you need lots of it to cover the whole duck.

And ducks cook longer too. The excess water will evaporate over time

You can also add pork, bean curd to cook in this Master Sauce. Like good vintage wine, it ages over time and the taste and flavour becomes more robust.
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Gina

The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1


Last edited by Gina on Tue Jun 09, 2015 10:54 am; edited 6 times in total
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henny
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Joined: 19 Aug 2007
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PostPosted: Sat Feb 07, 2009 2:21 pm    Post subject: Reply with quote

Hi Gina

May I know what kind of sweet sauce do you use?

yummy
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lazymine
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Joined: 10 Jan 2009
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PostPosted: Sat Feb 07, 2009 2:38 pm    Post subject: Reply with quote

Gina beside chicken , can I add tofu and mushroom inside it? Really we do not need to use garlic or shallot?
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Gina
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Joined: 20 Jul 2004
Posts: 5174
Location: Singapore

PostPosted: Sat Feb 07, 2009 3:55 pm    Post subject: Reply with quote

hi henny

the sweet sauce is the sauce we use to dip soon kueh with. Its black in colour, often sold in a plastic bottle. I got mine from NTUC.

lazymine

yes, you can use the same sauce for tofu, tau pok, eggs, mushrooms. The most common use is chicken, eggs, ducks and pork.

Each time you thaw the sauce from the freezer, just add a new batch of spices mix to cook with it. No need to add garlic or ginger or onion. Or it will kill the flavour of the sauce.
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Gina

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henny
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PostPosted: Sat Feb 07, 2009 4:11 pm    Post subject: Reply with quote

Thanks, Gina!

I'm gonna to try this soon. Yummy... yummy
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Gina
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Joined: 20 Jul 2004
Posts: 5174
Location: Singapore

PostPosted: Sat Feb 07, 2009 4:41 pm    Post subject: Reply with quote

henny

the first time you cook this, the sauce is not so tasty. Don't be discouraged, this sauce only become as tasty as hawker's style when you cook it with meat for at least 5 times.

This sauce is also called the Master Sauce which many Chinese chef guard it like Gold or treasure. Its never sold or given away. Its something very special to each Chef.
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Gina

The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1
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celyw
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Joined: 06 Feb 2009
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PostPosted: Tue Feb 17, 2009 10:34 am    Post subject: Reply with quote

Hi Gina,

is it alright to keep the sauce for that long? I mean sometimes I keep the things for few weeks in freezer I also will dispose of.... Razz
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Gina
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Joined: 20 Jul 2004
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Location: Singapore

PostPosted: Tue Feb 17, 2009 12:49 pm    Post subject: Reply with quote

yes. I have kept in an air tight container then into the freezer. As long as its not open or exposed to absorb raw food 'air'..that's fine.

After all, I don't keep the sauce frozen and unused for years. Its re-cycled to cook every 2 to 3 months.
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Gina

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xan
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Joined: 26 Mar 2008
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PostPosted: Tue Feb 17, 2009 9:11 pm    Post subject: Reply with quote

waaa... master sauce. sounds like wine... the longer u mature it, the better the tasting.

tks gina - will try this out soon.
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Vennila
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Joined: 23 May 2007
Posts: 16
Location: Netherlands

PostPosted: Wed Feb 18, 2009 7:57 am    Post subject: Reply with quote

You are really heaven sent Gina. I was searching for chicken congee recipe and my mind brought me back to 1976 when I visited a schoolmate for chinese new year. Her mom made this dish, it was dark in colour, kicap sauce I thought, had meat and hard boiled eggs. We ate with plain porridge in a chinese bowl. That was the first time I learned how to use the chopsticks.
But, what is it called. So, I decided to log in to this forum and guess what, I see your recipe here with the picture. Looking at the ingredients maybe it is what I was thinking of.
I should try it out one of these days. What I remember back then was that it was one delicious dish that I thoroughly enjoyed.
Thanks for sharing,
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wink
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Joined: 20 Jul 2004
Posts: 183
Location: Simei, Singapore

PostPosted: Thu Feb 26, 2009 8:45 pm    Post subject: Reply with quote

Gina, so whenever stew dishes with your 10 year old sauce makes it extra precious!! Cannot throw any sauce away...
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splim74
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Joined: 22 Aug 2005
Posts: 65
Location: Singapore

PostPosted: Tue Nov 17, 2009 5:26 pm    Post subject: Reply with quote

Hi Gina,

Thanks for sharing this recipe. I made this and my kids and hubby love it.

Will be making this often.
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hippomama
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Joined: 20 Mar 2006
Posts: 22

PostPosted: Tue Apr 24, 2012 5:16 pm    Post subject: Reply with quote

Hi Gina,
Can I check with you, if I want to reuse the sauce, I just thaw the sauce, add a new batch of spices and add my meat in?
I can keep adding water to top up so it covers my meat right?
Many thanks!
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