Soy-Braised Chicken

The local name for this Cantonese classic is see yau gai and it has as many variations as a chicken has feathers. Guangzhou Cantonese do not use galangal, but the Cantonese in Singapore and Malaysia insist on it and I like it so I’ve included it here. Omit it if you prefer. Caramelizing the chicken gives it a delicious bittersweet flavour.