If I recall correctly, I was the child who ate everything that my parents put in front of me. In fact, my dad felt a bit forlorn at the dinner table when I came to America, because he no longer had someone who would clean the plates. One of the dishes that I always enjoyed was soy sauce chicken. It is essentially a very simple dish, but very appetizing. It would even make me to get that second bowl of rice, which was very rare.
Since my dad is very impromptu when it comes to cooking, when I asked him for the recipe, he gave me the most illusive instructions, plus the comment, “just recreate the taste.” The following instruction is something that I concocted based on the taste I remembered.
- 1 stalk of green onion, cut it length wise*
- 3 slices of ginger
- 1/2 Tbsp of cooking oil
- 1 Tbsp of cooking wine
- enough soy sauce to color the chicken, plus a bit more
- black pepper to taste
3. Add enough soy sauce to color all pieces of chicken. Add enough water to just cover the chicken. Turn down the heat to medium-low, or low. Cover the pot with a lid.
4. Flip the chicken pieces so the top side can be colored, after simmering for 10 minutes. Cover the pot.