Directions
- 1Add the chicken and dark soy sauce to a bowl and mix thoroughly.
- 2In a large saucepan, add the rock sugar and 30ml water and heat on high.
- 3Dissolve the sugar and stir until caramelised.
- 4Add the chicken to the caramel along with chicken stock, light soy sauce, ginger, garlic, star anise, dried chilli, 5 spice powder and the leftover dark soy sauce from the marinade.
- 5Bring to a boil and cover, once boiling reduce to low heat and simmer for 40 minutes.
- 6In a small saucepan or rice cooker, add the coconut milk to the rice. Bring to a boil with a lid on, once boiling reduce the heat to low and cook for 18 minutes.
- 7Remove the chicken to an oven tray.
- 8Add 75ml of the cooking liquid to a bowl along with honey. Stir to dissolve.
- 9Baste the chicken and place into an oven with the broiler on max.
- 10Baste every 2-3 minutes, cook until dark, golden and sticky, around 10 minutes.
- 11Let rest for 5 minutes then shred using a fork.
- 12Reduce the cooking liquid on high heat by a third. Add the cornstarch slurry to thicken into a gravy.
- 13Add the ingredients for the herb oil to a bowl and scorch with hot oil.
- 14Add the chicken and a ladle of gravy.
- 15Mix to combine and place onto a plate of hot coconut rice.
Ingredients
- 4 chicken legs
- 400 ml chicken broth or water
- 150 ml Amoy’s dark soy sauce
- 100 ml Amoy’s light soy sauce
- 50 g rock sugar
- 50 g ginger, sliced
- 4 garlic cloves
- 1 spring onion
- 2 dried chillies
- 1 star anise
- 1 tbsp 5 spice powder
- 1 tangerine peel
- 2 tbsp honey
- 2 tbsp cornstarch
- 2 tbsp water
- 250 g jasmine rice
- 400 ml coconut milk
- 75 ml water
- 1 chilli, minced
- 25 g ginger, minced
- 1 spring onion, minced
- 50 g coriander, minced
- 1 tbsp sesame seeds
- 2 tbsp vegetable oil
Equipment
bowlrice cookerlarge saucepanovenoven traysmall saucepanfork
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