If my “stir fry everyday” dishes seem skewed towards pleasing the palates of young children, that’s because I picked up cooking for my two young girls. This recipe is adapted from Billy Law’s Dark Soy Pork Spare Ribs (老抽炒排骨). The dark soy gravy teamed with jasmine white rice is a hit with my kids, but they have not picked up the taste for spare ribs; fats, bones and all. That’s why I use skinless chicken breasts for this dish instead.
++Notes.001 // Original recipe uses 3 tablespoons of white sugar, I reduced it to 2.
++Notes.002 // Original recipe uses 3 tablespoons of water, I increased it to about 5-6, so that I can yield more gravy to go with rice.
RECIPE : DARK SOY CHICKEN
1 piece of large, skinless, boneless chicken breast, diced
2 Tablespoons cooking oil
1 Tablespoon dark soy thick caramel sauce
2 Tablespoons light soy sauce
2 Tablespoons white sugar
5-6 Tablespoons water
1 clove of garlic, sliced (optional)
1 stalk of spring onion, cut into 5 cm length (optional)
01. Mix the dark soy sauce, light soy sauce, sugar, water together in a small bowl, and give it a good stir to loosen up the thick caramel sauce in the mixture. Set aside.
02. In a heated wok, add oil.
03. Once the oil starts to smoke, add diced chicken meat, and stir fry quickly till meat is cooked and turns white and opaque.
04. Pour the sauce mixture in, keep stirring for about 2-3 minutes, ensuring every piece of meat gets covered by the dark sauce.
05. The sauce should start to thicken and caramelize. At this point, turn off the fire, add the optional sliced garlic and spring onion, give it another good stir, before transferring to a plate. Serve hot.