Nueh Gai Uup - Chicken with Gravy sauce

  • 2 pieces medium chicken breast meat (or 5-6 legs and drumsticks, each chopped into 2 pieces)
  • 1 teaspoon dark soy sauce
  • 1 teapoon thin soy sauce
  • ½ teaspoon salt (or to taste)
  • 1 medium onion (finely chopped)
  • 1 medium tomato (chopped)
  • 2 cloves crushed garlic 
  • ½ teaspoon crushed ginger 
  • 3 tablespoon cooking oil 
  • 1 ½ - 2 cup water
  1. Remove and discard skin.
  2. Cut up the chicken into uniform sizes, about 4 cm (1½ in).
  3. Wash and rinse chicken pieces and put them in a bowl.
  4. Marinade the chicken pieces with soy sauces and set aside until ready to use.
  5. Heat oil in a cooking pot.
  6. Add onion and stir about 2 minutes till soft and pulpy. Keep lid of pot covered most of the time so that the heat is concentrated in the pot, and also the smell won't permeate all over the house.
  7. Add garlic and ginger, and stir for about ½ minute, then add tomato and and salt, stir occasionally about 2-3 minutes till the tomato is very soft and well cooked.
  8. Add chicken and stir till all pieces are well covered with the cooked onion and tomato mixture.
  9. Add water, stir and cover pot. Cook on medium heat for about 20 - 25 minutes (if with bones, about 30 minutes).
  10. Stir every 5 minutes or so, so that the content won't stick to the pot, and to get an even heat.
  11. The chicken is ready when the contingent of the onion and tomato mixture is like an oily sauce or gravy with very little water left.
  12. The meat is done if it can be separated with a fork.
Length of time for cooking depends on the toughness of the meat. If meat is not tender or not done enough as desired, add about 1/4-cup water or more and cook till there is only gravy sauce left with the                     chicken.