Soy bean in sweet sauce 蜜汁大豆

Whenever I see this Soy Bean in Sweet Sauce 蜜汁大豆 when I dine out in a Chinese restaurant, I am always very happy because I love this.  Never know that I can replicate this at home till I chanced upon this recipe.

Modified the recipe a little to the taste that I preferred.

Learning experience: 

I might need to soak or deep-fried the bean first because after boiling, the skin detached.

Overall, the taste is just right for us as we preferred it not too sweet.

It was also well-received when hub brought it to a party.

What you need:

225g soybean
3 slices of Chinese liquorice (gan cao)
1 tsp salt
35g slab sugar
2 tbsp oyster sauce
½ tbsp dark soy sauce (I will omit this next round)
3 pc dried chilli
1 tbsp sesame oil

Method:

Stir fry soybean in a dry wok until the bean is slightly split.  Remove.

Place all ingredients and enough water to cover the beans.  Bring to a boil.

Cover with lid and lower to med heat and braise for 1 hour (until gravy thickens and bean turned soft). (I added another round of water as my beans were still not soft plus another 15 mins to the cooking time)


Enjoy!