Braised Soy Sauce Chicken Recipe
Ingredients
| Chicken | 4 Pound | |
| Dark soy sauce | 1 1/2 Cup (16 tbs) | |
| Cold water | 2 Cup (16 tbs) | |
| 1/4 cup Chinese rice wine | ||
| Ginger root slice | 5 | |
| 1 whole star anise | ||
| 1/2 cup rock sugar, broken into small pieces | ||
| Sesame oil | 1 Tablespoon | |
Directions
Wash the chicken inside and out under cold running water.
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.
Set aside.
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.
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.
Set aside.
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.
Chef
