Last night's dinner was Chinese Chicken Adobo with the Pea Sprouts as a side dish. I learned this dish from my mother-in-law, Uy Siok Hui (born in China) who had taught me several secrets of chinese home cooking. She was a great cook and I'm so grateful to her for passing on to me this valuable knowledge She's gone now, but her memory will live forever every time I cook the dishes she had taught me.
2 pounds chicken - cut into bite-sized pieces
1 tablespoon canola oil
1 tablespoon minced garlic
1 tablespoon sugar
2 tablespoons dark soy sauce
4 hard-boiled eggs (optional)
Wash the chicken well under running warm to hot water and cut into bite-sized pieces. Heat the pan on high with the oil and add the garlic until lightly brown. Add the sugar until melted and caramelized. Add the chicken and cook for about 3 to 5 minutes and then add the soy sauce by pouring slowly all over the chicken. Add the hard-boiled eggs. Mix well and cover the pan. Cook for another 10 minutes on medium -low heat. Mix well and continiue cooking. Do not add water. Chicken will perspire. Simmer on low for about 15 to 20 minutes. *Serve immediately.
*Serve with steamed jazmine rice
*Makes 4 servings
*Tested and tried at Chris' kitchen 04/12/2011