Soya Sauce Chicken Stew Recipe à la Semi

The Soya Sauce Chicken I made recently was a hit! Valerie and Ryan loved it so I made it again several days later at Valerie’s home and this time, Vanessa and Sam also got to eat it.

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Soya Sauce Chicken Stew à la Semi

Soya Sauce Chicken Stew Recipe à la Semi. What’s in it?
Ingredients:
Whole Chicken (about 1kg+-, cut into small pieces).
Chicken Liver and Hearts, optional.

Ginger, 1-2 inches, sliced or julienne.
Garlic, 10 cloves.
Shallots, 5 pieces.

Taukee (Bean Skin), optional. Scald with hot water and when the skin turns limp and opaque discard water and cut taukee into one or two inch(es) lengths.

Dried Shitake Mushrooms, 10 pieces or more to your desire. Remove the stems and discard. Wash mushroom caps and boil in hot water until soft. Let the mushroom cool down and squeeze dry the mushrooms. Strain and keep the mushroom water aside for later use.

Mushroom Water and more water to top up until the chicken and mushrooms are almost fully immersed.

Marinade Seaonings:
1 tbs Cornflour.
3 tbs Dark Soy.
1 tbs Light Soy.
1.5 tbs Oyster Sauce.
1-2 tbs Sugar.
White Pepper Powder, to taste.
2 tsp Sesame Oil.

Method:
1. Wash and drain chicken pieces and mushrooms with kitchen towels and marinate them with the seasonings for half an hour or overnight in fridge.

2. Heat oil in a stockpot and brown the ginger, garlic and shallots.

3. When the spices are golden, add chicken and mushrooms into the pot to cook on medium high heat till the chicken skin is lightly seared to seal in the juices.

4. Once chicken is seared on all sides, turn up heat and pour in the mushroom water and add more water to make sure chicken and mushrooms are fully immersed.

5. Let the water come to a fast boil and skim off any broth scum. Lower heat to a gentle simmer and stew for 10 minutes. Add prepared bean skin and continue to stew (cover the pot but leave a small gap between lid and pot to allow steam to escape) until the mushrooms are fork tender and chicken is cooked.

6. In a separate pot, boil chicken liver until half or three quarter cooked. Throw away the water and rinse the liver under gentle tap water to remove scum.

7. Adjust the final seasoning in the chicken stew and gently put in the chicken liver into the gravy, fully submerged. Remove pot from heat after 3-5 minutes. Cover the pot and allow the residual heat to fully cook the liver. The gravy should be slightly thick like runny custard texture. You may further add a few drops of sesame oil to perfume the dish after the heat is turned off.

8. Serve hot with steamed Jasmine rice. Enjoy!

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Ginger, Garlic, Reconstituted Shitake Mushrooms.

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One Whole Fresh Chicken cut into serving size pieces.

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Searing the marinated chicken pieces.

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The second time I cooked this dish, I had to adjust to Valerie’s preference for darker looking version.

I cooked this stew a second time within a few days as my children loved it. It was slightly darker this time round as Valerie said she found the previous one a bit on the light side so I added more dark soy. Like I said, Asian cooking allows one to build up on the final seasonings as well as the secondary ingredients. By that, I mean the recipe taught to me by my Nan had no taukee but my mom-in-law used it so I combined the two grand ladies’ recipes. I also add the organ meats as my children liked it, too!

You may add whatever you deem appropriate for this stew i.e hard boiled eggs. Vanessa even suggested taupok (fried bean puffs) to my “horror”. She asked, “Why not? You added taukee!” There’s no hard and fast rule when it comes to home-cooking because in the end, it is your loved ones who eats them. No point sticking to rules when they decide not to come home for dinner.

Happy cooking, eating and bonding! 🙂

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