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Sharon of Delishar

Soy Sauce Chicken

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Servings: 6
Ingredients Method Notes

Ingredients
  

  • 1.5-2 kg whole chicken cleaned
  • 2 tsp oil
  • 8 slices of old ginger
  • 6 cloves garlic smashed
  • 2 stalks scallions chop into 2 inch pieces
  • 3 star anise
  • 1 1/4 cup Shao Xing wine
  • 1 1/4 cup light soy sauce
  • 1 1/4 cup dark soy sauce
  • 3/4 cup sugar
  • 1 1/2 tsp salt
  • 8 cups water

Method
 

  1. Heat oil in dutch oven.
  2. Saute garlic, scallion, ginger, and star anise until fragrant.
  3. Add salt, light soy, dark soy, wine, sugar, and water.
  4. Bring to boil and simmer for 20 minutes.
  5. Add chicken into the simmering liquid, making sure cavity is filled with cooking liquid.
  6. Bring to boil, and lower heat to a simmer and allow to cook for 30 minutes.
  7. Periodically baste the exposed area with cooking liquid, if the whole chicken is not submerged.
  8. Remove from heat and allow chicken to rest in the liquid for 15 minutes before serving.
  9. Baste the chicken occasionally with the sauce in the pot.
  10. This will keep the skin moist as it cools.

Notes

The remaining sauce goes great over steamed rice or as a sauce base for egg noodles.
Adapted from thewoksoflife