CONFINEMENT RECIPE: BRAISED CHICKEN IN GINGER GRAVY

The original recipe uses galangal ginger, but I used normal old ginger since I only had those at home.

Ingredients:

1 whole chicken leg
6 fresh ginger slices
1 tbsp brown sugar
2 tbsp ginger wine
1 tbsp light soya sauce
1/8 tsp dark soya sauce
250ml water

Heat up 1 tbsp oil to saute the sugar til dissolved and changes color to golden brown. Add in the chicken whole leg and shallow-fry til both sides are golden brown. Add in the ginger slices and stir well.

Pour in water, dark soya sauce and light soya sauce. Bring to a boil and then simmer over a low heat til the chicken whole leg is cooked thoroughly and the gravy is thickened.

Add in the ginger wine and continue to simmer for another 15 minutes. Serve hot.

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