Description
An easy poached Chinese soy sauce chicken recipe that’s as incredibly flavorful, juicy and tender as it is impressive looking.
Ingredients
Units
Scale
- 4 lb approx. whole chicken (room temperature)
- 8 slices ginger
- 3 stalks spring onions (cut into 2-inch sections)
- 3 pcs star anise
- 1 1/2 cup Chinese cooking wine
- 1 1/2 cup soy sauce
- 1 1/2 cup dark soy sauce
- 1 cup brown sugar
- 1 tbsp salt
- 10 cups water
- oil
For the ginger scallion sauce:
- 2 pcs thumb sized ginger, minced
- 2 bunches spring onions, finely chopped
- 1 tbsp sea salt
- 1 cup peanut oil
- 1 tbsp sesame oil
Instructions
- In a large stock pot heat small amount of oil. Sauté ginger and spring onions.
- Add the star anise and rice wine bring it to a simmer, let the alcohol cook off.
- Add the soy sauce, dark soy sauce, sugar and water then bring to a boil then turn the heat off. Place the chicken into the pot fully submerge it in the liquid then cover. Leave it for 15 minutes with the heat turned off. Carefully remove the chicken from the pot then set it aside.
- Bring the stock back to a boil, turn the heat off then place the chicken in, leave it again for 15 minutes with the heat turned off. Carefully remove the chicken again and set it aside. Do this cycle for a total of 4 times, meaning you have to bring the stock to a boil for 4 times and put the chicken back and out from the pot for 4 times.
- Remove the chicken from the pot, drain well. Slice into smaller pieces then serve with ginger scallion sauce.
- For the scallion ginger sauce: In a large heat proof bowl combine ginger, spring onions, sea salt and sesame oil. Set it aside.
- In a pan heat oil until its near its smoking point, pour into the bowl with the rest, stir then let it cool. Season with more salt if needed, it should be salty.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main
- Method: poaching
- Cuisine: Chinese