SOY-SAUCE CHICKEN
FOR THE SPICED LIQUID:
2 whole star anise (16 segments), or five-spice powder
1 teaspoon Sichuan (red) peppercorns
12 ounces water
FOR THE CHICKEN:
1 tablespoon peanut oil or corn oil
6 spring onions, halved crosswise
2 to 3 slices fresh ginger root
1 (3 pound) oven-ready chicken, at room temperature
8 ounces thick soy sauce
2 tablespoons Chinese cooking wine or medium-dry sherry
4 to 5 tablespoons brown sugar
2 ounces water (or as needed)
TO PREPARE THE SPICED LIQUID:
To make the spiced liquid, put the star anise (or five-spice powder) and peppercorns in a saucepan with 12 ounces water and bring to a boil. Reduce the heat and simmer for about 15 minutes, reducing the liquid to half, about 6 ounces. Drain and discard the spices.
TO PREPARE THE CHICKEN:
Heat a wok over high heat until smoke rises. Add the oil and swirl it around. Add the spring onions and ginger, stir for about 10 seconds or until they have released their aroma. Remove from the heat. Transfer the spring onion and ginger to the chicken cavity.
Wash the wok, then add the spiced liquid, soy sauce, wine or sherry and sugar. Bring to a boil, stirring to make sure that the sugar has dissolved. Lower heat to simmer. Put the chicken in the wok on its side. Using a large spoon or ladle, pour the simmering sauce repeatedly over the chicken for 10 minutes.
With a spatula held in one hand and a wooden spoon put inside the cavity, turn the chicken over to lie on the other side. Spoon the simmering sauce over for another 10 minutes. If too much sauce has evaporated, replenish with about 2 ounces water. Bring to simmering point again. Cover and simmer for 20 minutes.
Turn the chicken over again, cover and continue to simmer for another 20 minutes until the chicken is cooked. To test, pierce the thickest part of the thigh with a chopstick. If no pink juices run out, the chicken is cooked.
Remove the chicken from the wok, tipping out the soy sauce from the cavity. Put some of this sauce on the table to use as a dip. The rest can be stored in the refrigerator and used to season other ingredients. Carve and serve.
Makes 4 servings
Source: Yan-Kit's Classic Chinese Cookbook by Yan-Kit So
FOR THE SPICED LIQUID:
2 whole star anise (16 segments), or five-spice powder
1 teaspoon Sichuan (red) peppercorns
12 ounces water
FOR THE CHICKEN:
1 tablespoon peanut oil or corn oil
6 spring onions, halved crosswise
2 to 3 slices fresh ginger root
1 (3 pound) oven-ready chicken, at room temperature
8 ounces thick soy sauce
2 tablespoons Chinese cooking wine or medium-dry sherry
4 to 5 tablespoons brown sugar
2 ounces water (or as needed)
TO PREPARE THE SPICED LIQUID:
To make the spiced liquid, put the star anise (or five-spice powder) and peppercorns in a saucepan with 12 ounces water and bring to a boil. Reduce the heat and simmer for about 15 minutes, reducing the liquid to half, about 6 ounces. Drain and discard the spices.
TO PREPARE THE CHICKEN:
Heat a wok over high heat until smoke rises. Add the oil and swirl it around. Add the spring onions and ginger, stir for about 10 seconds or until they have released their aroma. Remove from the heat. Transfer the spring onion and ginger to the chicken cavity.
Wash the wok, then add the spiced liquid, soy sauce, wine or sherry and sugar. Bring to a boil, stirring to make sure that the sugar has dissolved. Lower heat to simmer. Put the chicken in the wok on its side. Using a large spoon or ladle, pour the simmering sauce repeatedly over the chicken for 10 minutes.
With a spatula held in one hand and a wooden spoon put inside the cavity, turn the chicken over to lie on the other side. Spoon the simmering sauce over for another 10 minutes. If too much sauce has evaporated, replenish with about 2 ounces water. Bring to simmering point again. Cover and simmer for 20 minutes.
Turn the chicken over again, cover and continue to simmer for another 20 minutes until the chicken is cooked. To test, pierce the thickest part of the thigh with a chopstick. If no pink juices run out, the chicken is cooked.
Remove the chicken from the wok, tipping out the soy sauce from the cavity. Put some of this sauce on the table to use as a dip. The rest can be stored in the refrigerator and used to season other ingredients. Carve and serve.
Makes 4 servings
Source: Yan-Kit's Classic Chinese Cookbook by Yan-Kit So
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