Braised Chicken with Galangal

Dedicated to the person who complained that I have been featuring a lot of stir-fries lately :p here's a braised chicken dish...

I've bought a couple of those bi-lingual books on confinement dishes some years back all cause the recipes looked really good and sounds very simple. They did gave my mother some meal ideas after my miscarriage, 3 years ago. Every now and then I would look up on these books and would cook up items like Steamed Ribs with Tasty Sauce, Black Bean Soup and Stir Fried Eggplants with Minced Fish.

This time while browsing, I chanced upon this dish that surprisingly does not contain the standard ginger in the ingredients :p which in it's place was galangal. I've adapted the recipe into a simple braising as the original recipe was way too sweet for our liking. This pic is my second try on this recipe which yielded a better and tastier version with the addition of spring onions.

Here's my adapted recipe:

Braised Chicken with Galangal

2 chicken thighs, deskinned and chopped
about 10 slices of fresh galangal
1 tbsp sugar (original recipe called for 2.5 tbsp!)
3 tbsp Stone's ginger wine
2 tbsp light soy sauce
1 tsp dark soy sauce (can cut down if you don't like it dark :D)
500ml water
1 tbsp oil
1 stalk spring onions, cut into 1.5 inches in length

1. Heat oil in wok and add in the sugar. Cook until sugar is dissolved and caramalised into a golden brown colour.

2. Add in the chicken pieces and fry both sides till browned. Next, add in the galangal slices and stir.

3. Pour in water, light and dark soy sauce and bring to boil. Simmer on low heat until gravy thickens. Remember to taste and adjust according to your taste by adding light sauce sauce if not salty enough. If too salty, just add a little water.

4. Pour in the ginger wine and simmer for another 10 minutes before stirring in spring onions. Serve hot with rice.