Chicken pieces simmered on the stovetop in a sauce that reduces down to a sweet-salty glaze. An easy, at-home version of a Chinatown classic.
- 3 tablespoons vegetable oil
- 1 large clove garlic
- 1 shallot (or 1 scallion)
- 1 whole chicken, cut into pieces (I used 5 legs, drumsticks with thighs attached)
- 2 tablespoons rice wine (or dry white wine to substitute)
- 1/4 cup soy sauce
- 1 tablespoon dark soy sauce (optional)
- 3 chunks of rock sugar (available in Asian markets), or 1/3 cup sugar
- 1½ cups water
- 1 tablespoon oyster sauce
Add oil.to large skillet over high heat. Add garlic and shallot. Sauté until aroma is released. Discard garlic and shallot.
Add chicken pieces to pan and brown on all sides. Add rice wine, soy sauce, dark soy (if using), sugar and water.
Cover pan, keeping heat on high setting. Cook chicken for about 30 minutes, turning every 10 minutes or so, and letting sauce reduce down to to coat. Stir oyster sauce into the pan sauce and spoon over chicken. Test chicken for doneness by sticking a chopstick or knife into a piece. Juices should run clear.
When done, set chicken aside and let it cool. Once cooled, chop up chicken into smaller Chinatown style pieces.
Extra pan sauce may be used for dipping.