Paul:

I found this at another website. Enjoy! :)

Cathy

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Soy Sauce Chicken (xi1 you3 gai1, in Cantonese)

Soy sauce chicken is a delicious and popular Cantonese dish.
It is not an easy one. At least, it doesn't look easy.
If you do it, you certainly will impress a lot of people, including
yourself, perhaps.

Ingredients:

[ 1] fresh chicken, the leaner the better
(buy the smaller, and, perhaps, younger chicken, since they have
less opportunity to develop fat. If the chicken has a lot of fat,
it is not good for this purpose. The best are those that you can,
almost, see through their skin!)
[ 2] soy sauce, a bowl
[ 3] water, same amount as soy sauce
[ 4] oyster sauce, a table spoon
[ 5] ginger, a few slices
[ 6] green onion, a few
[ 7] sugar, a slice of yellow sugar (huang2 tang2 pian4), if not,
crystallized sugar (bing1 tang2) is fine, if not, ordinary sugar
is o.k.
[ 8] spice (ba1 jiao3), a few
[ 9] cooking wine, a few
[10] Hot spice (la4 jiao1) a few. This is optional to individual taste.
In the original recipe, there is not hot spice since the Cantonese
are not big fans of hot stuff.

Procedure (type A, the ultimate way)

[a] cut a chicken into two halves
[b] put [2]-[10] into wok, boil them with full power
[c] put the chicken into the wok, with skin facing up
[d] when it is boiling, turn down the heat to medium, just enough to
keep it boiling
[e] with a spoon, pour the boiling sauce over the chicken
[f] continue to do [e], until the chicken is done (about 30 minutes)
[g] let the chicken cool down before cutting it! You might still pour
the sauce over the chicken from time to time to get the best
flavor.

Procedure (type B, the lazy version)

[*] double the amount of the sauce so that the chicken can be immersed
in the sauce.
[a] - [b] same as [a] - [b] in type A.
[c] immerse the chicken in the boiling sauce
[d] when it is boiling, turn down the heat to medium, just enough to
keep it boiling
[e] keep on boiling the chicken for 6 - 10 minutes, turing the chicken
frequently
[f] turn off the heat, let the chicken stay in the sauce for another
hour
[g] turn the chicken from time to time for best taste

Serving:

[A] cut the chicken into pieces. The art of cutting the chicken is:
to be symmetric along the back, and to put every piece back to
where it belongs. That is, it still looks like a chicken in the
serving plate :-)
[B] spread cut green onion on the top
[C] spread some sesame oil

Tip: How do you know the chicken is done? Just like any other meat.
If you can separate the meat apart form the bone easily with a
dull equipment (chopstick, spoon, .. etc., not knives), it is done