If not for today's entry, no one will ever guess from whom I learned my first chicken dish. Yes -- first, ever. I was 18 and starving in someone else's kitchen. Not that the last bit mattered because back then, all I knew was to make instant noodles, so who'd care about having a fully equipped kitchen. But for some reason, there was just nothing to eat. Not even a packet of instant noodles. 

"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.