Recipe 1: Soy Chicken

3 cloves garlic, peeled and smashed

1 fresh ginger, sliced1 tsp. oil1 1/2 cups light (not low sodium) soy sauce1/2 cup water1/4 cup brown sugar1 star anise2 lb. chicken pieces

In a large saucepan, saute garlic and ginger over medium heat until fragrant.Add soy sauce, water, brown sugar and star anise. Simmer for 15 to 20 minutes.Add chicken pieces. Bring to a boil, then turn down to a bare simmer. Simmer for 20 to 25 minutes, turning chicken pieces, until chicken is cooked through.Notes:

Boneless chicken costs 180.00 per kg, but you can buy chicken breasts at 112.00 per kg and let the butcher debone it for free. This price is the price at Robinsons supermarket, where I got the butcher to debone the breasts for me. In SM they sell the deboned breats at a higher price.This recipe makes enough chicken for 6 people, maybe 12-15 ppl if we serve the chicken in small slices. I tried refrigerating the chicken after the 2nd simmer and heated it I the microwave, it tasted ok, but not as juicy as the fresh cooked chicken. Best way to be able to serve fresh food (so far) is to keep a supply of pre-cooked poached chicken and add it to the sauce, cooking with the rice for a little while just before serving.

I also tried fried garlic but it burned when the sauce and spices are added.Star anise is 20.00 per bottle at the Chinese drug store, Im still looking for a cheap supplier of vegetables that is reliable. The vegetable market in Balamban isnt reliable, their supply varies every week, even though I bought a whole bag of carrots at P100 that cost 120.00 at SM.Light soy sauce keeps the chicken from being too salty, it costs 179.00 per 250ml. This is the expensive part of the recipe aside from the chicken, Im still working out how to use diluted silver swan soy sauce.