Mummy's Chicken

This dish was created by my mum. My mum is a great cook and she is person that does not like to go to restaurants or to have meals outside other than home. She cooks almost everyday and also every meal except breakast. My family members enjoy her cooking.

Why is it called "Mummy Chicken"?

My mum don't name her dish, so when I called up for the recipe I will just tell her that black gravy chicken wings which I liked...So I decided to name it "Mummy Chicken". I really miss my mum cooking and really regretted not learning to cook some of  her signature dishes when I was in Singapore. Now, as and when I miss a particular dish I will ring her up for the recipes and instructions though may not replicate completely my mum is definately proud of me wanting to learn the dishes created by her. Mother, I love you.

"Mummy's Chicken" is a all times favourite is my family. My sisters and brother will request my mum to cook this dish whenever they are coming to visit her. Tonight, I cooked this dish for dinner as I wanted to share this dish with Tony. My mum advised me not to put too many Star Aniseed and cloves as she was afraid that Tony was unable to take the strong aroma from the 2 spices.  To my surprise, he loves it.

Serving for 2-3 persons

Ingredients:

About 3 cm of Ginger , remove the skin and cut into thin slices.

3pcs of Cloves

1 Star Aniseed

500g of Chicken Drumsticks or Wings or Thighs

2 1/2 Tablespoon of Light Soya Sauce

1 1/2 Tablespoon of Dark Soya Sauce

2 Tablespoon of Sugar

1 Teaspoon of Seasame Oil

A dash of Pepper

100ml of Water

2 Tablespoon of Oil

1. Heat up frypan with oil. Fry the ginger slices for 1 minute then put in the cloves and star aniseed. Fry for further 1 minute.

2. Put in the chicken to fry for 2 minutes. Put it the light soya sauce and dark soya sauce, mix well with the chicken. Then add in 100ml of water.

3. Cover the frypan with a lid. When it starts to boil, turn the heat to "Low" . Add in the sugar, dash of pepper and seasme oil. Mix well with the chicken.

4. Simmer the chicken in low heat for 25-30 minutes for the gravy to thicken slightly. During the simmer process, remember to turn the chicken every 5 minutes to prevent the chicken to stick to the bottom of the pan. 

5. Remove the pan from the heat and serve it with boiled rice.