Description
A whole chicken gently poached in a soy sauce, Shaoxing wine, and spiced broth — Cantonese cooking at its most fragrant.
Ingredients
Units
Scale
- 1 whole chicken (about 3.5 lbs / 1.6 kg)
- 4 cups water
- 1 cup light soy sauce
- 1/2 cup dark soy sauce
- 1/2 cup Shaoxing wine (Chinese cooking wine)
- 1/4 cup rock sugar or brown sugar
- 6 slices fresh ginger
- 4 garlic cloves, smashed
- 2 scallions, halved
- 2 star anise
- 1 cinnamon stick
- 1 tsp Sichuan peppercorns
- Salt, to taste
- Fresh cilantro or scallions, chopped, for garnish
- Steamed jasmine rice or egg noodles, for serving
Instructions
- Rinse the chicken thoroughly under cold water, removing any excess fat or impurities. Pat dry with paper towels.
- In a large pot, combine water, light soy sauce, dark soy sauce, Shaoxing wine, rock sugar, ginger, garlic, scallions, star anise, cinnamon stick, and Sichuan peppercorns. Bring to a boil over medium-high heat, stirring to dissolve the sugar.
- Reduce the heat to low. Gently lower the chicken into the pot breast side down, ensuring it is fully submerged. If needed, add a splash more water or weight the chicken with a small plate.
- Cover and simmer on low for 30-40 minutes, flipping the chicken halfway through and spooning broth over the top periodically to baste.
- Turn off the heat and let the chicken rest in the hot broth, covered, for an additional 15 minutes to lock in moisture and deepen the color.
- Carefully lift the chicken out of the pot and transfer to a cutting board. Allow to cool slightly, then carve into serving pieces.
- Arrange the chicken on a platter, spoon over some broth, and garnish with chopped cilantro or scallions. Serve with steamed jasmine rice or egg noodles.
Notes
- Use a fresh whole chicken rather than frozen — frozen birds release more water during cooking, which dilutes the broth.
- Light soy sauce provides saltiness; dark soy sauce adds color and depth. Adjust the ratio to your taste.
- If the broth becomes too salty, dilute with a splash of water before adding the chicken.
- The leftover broth is gold — strain and refrigerate it. It can be reused for future poaching sessions or as a soup base.
- For a dipping sauce, mix soy sauce, sesame oil, chili oil, and minced garlic.
- Prep Time: 10
- Cook Time: 55
- Category: Main Course
- Cuisine: Chinese
Nutrition
- Serving Size: 1 portion