Soy sauce chicken

This is one of Ning's favourite dinner.

I'll cook it in the morning before I go to work. It's really simple to prepare and the thermal pot keeps it warm til dinner time at about 7pm.

Ingredients:
4 large portions of chicken
Few slices of dongkwai (当归)
1 tablespoon of dark soya sauce
1 tablespoon of sesame seed oil
2 tablespoon of oyster sauce
1 tablespoon of soya sauce
Few slices of ginger
A teaspoon of corn or arrowroot powder with 1 tablespoon of water, added just before turning off flame

I usually get those large whole legs halved as a portion for each person, but you can have smaller pieces for more to share.

Put all the ingredients in the cooking pot. Make sure chicken is well covered with sauces. Leave for 5-10 minutes, you can cut your vegetables or prepare breakfast. This is when I'll wash and put rice to cook.

Turn on the flame, medium high and add 2 cups (200ml rice cooker cups) of water of water and bring to boil.

Turn the chickens around to coat with the sauces and continue to simmer for 15 minutes. Then add the corn or arrowroot solution, mix around and put the whole pot in the thermal pot. It'll still be warm 12 hours later.

You can add mushrooms, cauliflower, carrots or potatoes to make it a one pot meal. Happy eating!