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Braised Soy Sauce Chicken Recipe
|Roasting chicken||4 Pound|
|Dark soy sauce||1 1⁄2 Cup (24 tbs)|
|Cold water||2 Cup (32 tbs)|
|Chinese rice wine||1⁄4 Cup (4 tbs)|
|Ginger root slice||5|
|Whole star anise||1|
|Rock sugar||1⁄2 Cup (8 tbs), broken into small pieces|
|Sesame oil||1 Tablespoon|
Calories 605 Calories from Fat 342
% Daily Value*
Total Fat 38 g58.4%
Saturated Fat 10.5 g52.7%
Trans Fat 0 g
Cholesterol 165.6 mg
Sodium 2595.3 mg108.1%
Total Carbohydrates 18 g5.9%
Dietary Fiber 0.06 g0.25%
Sugars 13.4 g
Protein 39 g78.1%
Vitamin A 6% Vitamin C 0.27%
Calcium 2.8% Iron 13.3%
*Based on a 2000 Calorie diet
Dry thoroughly with paper towels.
In a heavy pot just large enough to hold the chicken snugly, bring the soy sauce, water, wine, ginger root, and star anise to a boil, then add the chicken.
The liquid should reach halfway up the side of the chicken.
Bring to a boil again, reduce to moderate heat and cook, covered, for 20 minutes.
Turn the chicken over, add the rock sugar and simmer 20 minutes longer, basting frequently.
Turn off the heat, cover the pot and let the chicken cook for 1/2 hour to 1 hour.
Transfer the chicken to a chopping board and brush it with sesame oil.
With a cleaver disjoin the wings and the leg with thigh on each side.
Now turn the body on its side, cut through it lengthwise so that the entire breast is separated from the back.
Now the chicken is cut into 6 pieces (2 wings, 2 legs with thighs, and 1 back and 1 breast).
First chop the entire back piece crosswise into 1 inch wide (2.5 cm) pieces.
Arrange them in the center of a platter.
Then cut the entire breast the same way into 1 inch wide (2.5 cm) pieces.
Place them on top of the back pieces.
Cut each wing at one joint into 2 pieces and place them at each side of the body.
Finally chop the leg with thigh crosswise into 4 or 5 pieces and place them at their respective places around the body.