Soy Sauce Chicken
Sharon of Delishar
of old ginger
chop into 2 inch pieces
Shao Xing wine
light soy sauce
dark soy sauce
Heat oil in dutch oven.
Saute garlic, scallion, ginger, and star anise until fragrant.
Add salt, light soy, dark soy, wine, sugar, and water.
Bring to boil and simmer for 20 minutes.
Add chicken into the simmering liquid, making sure cavity is filled with cooking liquid.
Bring to boil, and lower heat to a simmer and allow to cook for 30 minutes.
Periodically baste the exposed area with cooking liquid, if the whole chicken is not submerged.
Remove from heat and allow chicken to rest in the liquid for 15 minutes before serving.
Baste the chicken occasionally with the sauce in the pot.
This will keep the skin moist as it cools.
The remaining sauce goes great over steamed rice or as a sauce base for egg noodles.