Soy Chicken

In a bowl, mix kecap manis, soy sauce, brown sugar and water to form a sauce. Set aside.

Heat a wok or deep pan over high heat with the oil. Add chicken pieces into the wok and cook for about 1 minute on each side. Remove chicken from the wok and set aside.

If there is too much grease in the wok, remove some, leaving about 1 tablespoon behind. On medium high heat, toast Chinese cinnamon, cloves, star anise and garlic cloves for about 1 minute until it becomes fragrant.

Pour in the sauce mixture and bring to a boil.

Carefully add the browned chicken drumsticks and mushrooms. The braising sauce should come at least halfway up the ingredients in the pan.

Once boiling, cover pan and reduce to a simmer for 25 minutes, turning the drumsticks once midway to ensure even colouring.

When chicken is fully cooked and tender, remove it from the braising liquid.

Turn heat up to high and bring to a rapid boil to reduce the liquid. I left mine on for about 4-5 minutes. Be careful to ensure sauce doesn’t burn due to high sugar content.

When sauce is thickened and reduced to your preference, pour it over chicken drumsticks and serve with rice and a simple vegetable side.