First of all let me apologize in advance to any Chinese person reading this – I know it’s
not really Chinese chicken, but it does have something of an oriental flavor and it does make a nice little family stand-by cook-in
sauce.
You can use any cut of chicken, including drumsticks, but thigh fillets cut into strips will give you the most tasty and quick result. Here’s
the sauce:
75ml soy sauce
50ml rice wine or dry sherry
2tbs oyster sauce
2 star anise
½ cinnamon stick
2tbs palm sugar (or brown sugar)
Bring all the ingredients to the boil in a deep skillet or wok. Add the chicken and cook while stirring.
