Foodcanon -Soya sauce chicken - [PC]

http://www.foodcanon.com/2011/05/soy-sauce-chicken-si-yau-kai.html

1 Sakura Chicken (about 1.5 kg)
Half a bowl of light soy sauce
5 tablespoons of thick dark soy sauce
Dashes of White Pepper
One third bowl of Rock Sugar
2-3 stalks of Spring Onions, Cut into 1-2 inch lengths
2-3 inch ginger, lightly pounded
8 cloves of garlic, lightly bruised (if you like garlice, by all means, use more)
2 pieces of red dates (optional)
Aromatics: 2-3 Star Aniseed, 1 Cinnamon Stick
1 tablespoon of Rose Wine 
3 glasses of water
Cilantro and Spring Onions for the garnishing.
Sliced cucumber for the veg.

1. Prepare the ingredients as can be seen above.
2. Heat up the pot and add all the ingredients, except for the chicken.
3. Once the water has boiled, place the chicken in.

4. Close the pot and seal the lid. After a minute or 2, you should hear a consistent hissing sound. Start the timer and cook for 6 minutes.

5. Switch off the flame, release the pressure (turn the valve) and after the hissing sound has stopped, open the pot. Gently turn the chicken over.

6. Close the lid again and repeat step 4. Another 6 minutes.

7. Off the flame. Release the pressure. After the hissing sound has stopped, open the lid and have a peek at your finished dish. 

1. As for the sauce, you can choose to thicken it with some corn flour (after you have removed the chicken) to make it more concentrated. Stir the sauce as you pour in the flour in some water. This step is optional as the sauce is fine as is. Remember to pour the finished sauce through a sieve to separate out the residual ingredients. 
2. Do leave the chicken in the sauce to soak in the flavours further if you are serving this dish later. This is one dish you can make in advance
3. Add tau kwa and hard boiled eggs if needed.
4. Sauce can be kept in fridge and reused.