1tbsp.fermented soy bean paste , 黄豆酱 (can be replaced by another tablespoon of light soy sauce)
1large onion , cut into sections
Soak the chicken pieces in cold water for 15 minutes to remove any odd taste and flavor. Then drain completely.
Add 1 tablespoon of Shaoxing wine, 1tablespoon of light soy sauce, 1 tablespoon of dark soy sauce. Mix well and set aside for 15 minutes.
Heat wok until really hot, add 1 tablespoon of oil to prevent sticky. Place chicken meat in (skin downside) and continue cooking until the oil released. Cook until the chicken is slightly seared. On one hand, this step can enhance the flavor and on the other hand, we need the chicken oil to fry the aromatics. Remove chicken chunks to wok edges.
Fry ginger, large onion and star anises until aromatic with the oil at bottom.
Add hot water and then cover to simmer 30 minutes. Add dark soy sauce and fermented soy bean paste.
Add pepper chunks and cook another 2 to 3 minutes.Serve hot with steamed rice.
Chinese soy sauce braised chicken with steamed rice https://www.chinasichuanfood.com/braised-chicken-with-rice/ January 22, 2021