Rose Wine Soy Sauce Chicken

Ingredients
1 kg Kampong chicken (washed and set aside) or Sakura Chicken
50 ml Rose wine
30 ml Chinese wine
1/2 tsp dried  osmanthus (optional)
2 tbsp corn flour (mixed with 3 tbsp water)

Soup Base
1.5 – 2 litre  water
2 ‘Maggi’ chicken cubes
Salt to taste
4 pieces small rock sugar
1 t1/2 tbsp light soy sauce
2 tbsp dark soy sauce
4 pcs dried scallop
3 star anise
1 cinnamon stick
3 stalks spring onions
4 garlics
1 inch fresh galangal- bruised
5 slices ginger – bruised

Method
1) Combine soup base and bring to a boil. Lower heat and continue boiling for 40 mins.
2) Add in osmanthus, chinese wine and Rose wine. Add in the Kampong chicken and simmer for 20 – 30 mins or till chicken is well cooked. Take out and drain. Thicken the gravy with corn starch.
3) Cut into pieces and put on a serving plate. Ladle some gravy over chicken and serve.

*** Add in the fried chicken feet to braise first

Introduction

Greetings, everyone!

I have a passion for cooking, particularly in the Malay and Chinese styles. I will be using this blog as a means to keep records of the various dishes that I whip up for my family on a daily basis, and on occasion, recipes will be included with the posts that I publish. As indicated in the tagline of my blog, this blog is dedicated to my late father, who was the person who first inspired me to enter the world of culinary arts.

When using any photographs or recipes that you see on this site, please ensure credit is given where it is due. Other than that, I hope that you enjoy your stay on my blog!

-Jessie