This is a typical, homestyle Nonya dish that includes chicken, duck, and pork belly. You don't have to cook it with all three meats, but it is extremely delicious with all three. It is similar to the chinese lu rou (卤肉), but with a sweeter, more fragrant flavor. It's best eaten with jasmine/Thai/Basmati rice.
The amounts of meats are not important, and you can add more or less of any kind if you'd like; however, the duck will usually overcook more easily than the pork or chicken. Also, Nonya mothers tend to teach cooking by example, so my mum, and my grandma, don't specify amounts! (Example: "Then add your dark sauce." "How much ma?" "Oh just see, so that it's enough to make the meat dark.") Smell and taste your gravy, and make adjustments according to your tastes.
- Pork belly, cubed or sliced into 3/4 inch thick slices (300g)
- One fat duck, sliced into half longitudinally, or broken down into parts
- 3-4 chicken thighs, skin and bone on
- Roughly 1/2 cup of dark soy sauce, preferably a Southeast Asian brand (Add more if you have a lot of meat; it should coat the meat nicely)
- 1/3 cup of sugar (Mom says 2-3 tbs at least, but it depends on the amount of meat)
- 2 tsp 5 spice powder
- A 2 inch long knob of blue ginger (galangal), peeled and cut into two
1. Heat a pot over a low flame, and pour your sugar in. You want it to caramelize, but not burn. Be patient!
2. Once it starts caramelizing, add the 5 spice powder and blue ginger. If your caramel starts to seize up, add about 1/2 a cup of water and continue cooking; it will smoothen out.
3. When the sugar is brown, add the dark soy sauce.
4. Add in all your meats and toss them in the mixture to coat them evenly. Keep at it until the meats are a nice dark color all around.
5. Add water to cover the meats, and simmer until tender.
6. Taste and add salt or sugar accordingly.
7. Serve with steamed long-grain rice.
Please let me know if you have any questions!