Xì Dầu Gà -Soy Sauce Chicken

2 lb chicken, cut into pieces
5 cloves garlic, smashed and chopped
1 medium onion, diced small, squeezed
2 Tbsp regular soy sauce
2 tsp Chinese cooking wine
1 Tbsp fish sauce
1-2 tsp of dark soy sauce
1 Tbsp of palm sugar
1 tsp white ground pepper
Cooking oil
Water


Into a large wok or large pot, add enough cooking oil to cover the bottom of the pan, on medium heat.  Add the garlic and onions, cook until you get a little color.  Add the cut up pieces of chicken.  Brown the chicken pieces until it loses most of the pink.  Add enough water to cover the chicken pieces.  Add the regular soy sauce, Chinese cooking wine, and fish sauce.  Cover and allow to cook for 10-12 mins on medium heat.

Remove the lid.  Add the palm sugar (remember to break it up if it is a solid piece), and allow time for the liquid to evaporate until you get a thicken sauce on a medium-high heat.  Add the white pepper and the dark soy sauce, 1 teaspoon at a time.  Stir to coat each piece.  The color should be like a roast Peking duck color.    If the color is too light, you can turn the heat to high and tighten up the sauce to coat the chicken pieces more.