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Soy Sauce Chicken Recipe
|Whole roasting chicken||5 Pound|
|Cold water||2 Cup (32 tbs)|
|Soy sauce||2 Cup (32 tbs)|
|Rice wine/Pale dry sherry||1⁄4 Cup (4 tbs) (Chinese)|
|Fresh ginger root slices||5 , peeled (About 1 Inch In Diameter And 1/8 Inch Thick)|
|Star anise/8 sections star anise||1 (Whole)|
|Sugar candy/2 tablespoons granulated sugar||1⁄4 Cup (4 tbs) (Rock Candy - In Small Pieces)|
|Sesame seed oil||1 Teaspoon|
Calories 922 Calories from Fat 549
% Daily Value*
Total Fat 61 g93.7%
Saturated Fat 17.2 g86.2%
Trans Fat 0 g
Cholesterol 275.9 mg
Sodium 5051.9 mg210.5%
Total Carbohydrates 17 g5.6%
Dietary Fiber 0.72 g2.9%
Sugars 10.7 g
Protein 70 g140.6%
Vitamin A 10% Vitamin C 0.16%
Calcium 6% Iron 31%
*Based on a 2000 Calorie diet
In a wok large enough to hold the chicken snugly, bring the water, soy sauce, wine, ginger, and star anise to a boil, then add the chicken.
The liquid should reach halfway up the chicken.
Bring to a boil, reduce heat to moderate, and cook covered for 20 minutes.
Turn the chicken over.
Stir the rock candy or sugar into the sauce and baste the chicken thoroughly.
Simmer 20 minutes longer, basting frequently.
Turn off heat, cover the wok, and let the chicken cook for 2 to 3 hours.
Transfer chicken to chopping board and brush it with sesame seed oil.
Remove the wings and legs and split the chicken in half lengthwise by cutting through its breastbone and backbone.
Lay the halves skin side up on the board and chop them crosswise, bones and all, into 1 X 3 inch pieces, reconstructing the pieces in approximately their original shape in the center of a platter as you proceed.
Chop the wings and legs similarly and place them around the breasts.
Moisten the chicken with 1/4 cup of the sauce in which it cooked and serve at room temperature.