"It's very easy, one! Just chin-chai, agak-agak add dark soy sauce, sugar and oyster sauce to it. Then microwave!". That's how we Malaysians talk. But I just didn't think he could pull if off, my brother S, as he took some chicken parts out of the fridge. Why not? S was 20 and had been staying on his own for sometime then. But all our years of growing up, I had never seen him touch raw meat, let alone light a stove, that's why!
Despite our foolishness (him being overly optimistic; me not trusting the brother who watched my back all through our primary school years), we walloped the chicken that day. And that "guesstimate" approach never left my head. This is one chicken dish that tops my list of comfort food. Well, not exactly the way S had done it, but a little variation of it. Nonetheless, if you're making this for the first time, you may want to start with the recommended proportions and fine-tune it subsequently.
*4 Tbsp dark soy sauce
*4 Tbsp light soy sauce
*4 Tbsp Shao Hsing wine
*1 Tbsp sesame oil
*1 Tbsp white sugar
*Optnl: 1 Tbsp hoisin/oyster sauce
2 Tbsp olive oil
4 cloves garlic, minced
1" knob ginger, finely julienned
6 large Shitake mushrooms, sliced
1 can golden mushrooms
4 stalks scallions, cut into 1" lengths
2. Marinate the chicken with the ingredients marked *. Let it sit in room temperature for about 30 minutes.
3. Heat oil in a 12" non-stick skillet over medium-high heat. Add garlic, ginger and sauté till golden brown.
4. Add chicken parts along with the marinate liquid. Turn the pieces around to mix with the garlic and ginger. Put the lid on and reduce to a low, moderate heat for 15 minutes, turning the pieces halfway through.
5. Add the mushrooms and stir. Put the lid on again to simmer for 10 minutes.
6. Add the scallions and stir thoroughly for 1 minute. Turn off heat and transfer onto serving dish.
I would boil No-Yolk egg noodles (which takes only 5 minutes to al dente), microwave the chicken with its gravy for 4 minutes, and finally toss both chicken and noodles in a bowl.