Soya Sauce Chicken

INGREDIENTS

3 lbs Whole Chicken

1 TBsp Oil

100 g Rock Sugar

1 Cinnamon Stick

2 Star Anise

2 Dried Bay Leaves

5 cloves Shallots

5 cloves Garlic

2 bunches Spring Onions

4 slices Ginger

1.5 cups Dark Soy Sauce

1 litre Water

1 TBSP Chinese Rice Wine

MARINADE 

2 tsp Salt

1 TBSP Dark Soy Sauce

GLAZE

2 TBSP Maltose or corn syrup 

1 TBSP Hot Water

INSTRUCTIONS

PREPARATION 

Remove chicken innards, then exfoliate the skin and cavity with coarse salt. Wash salt off and pat dry. 

Rub the chicken all over with marinade ingredients and allow to marinate for 30 minutes.

Peel skin from the ginger and slice it thinly.

Peel skin from the shallots and garlic, then smash slightly with the blunt surface of your knife or a glass

Mix the glaze ingredients together to form a syrup for later use.

Wash the spring onions and set aside.

COOKING 

In a deep medium-sized pot, heat up 1 TBSP of oil over medium heat. Then add in the garlic, shallots, ginger, cinnamon stick, star anise and bay leaves and fry until aromatic stirring constantly.

Add in the 1 litre of water, 1.5 cups of dark soy sauce, spring onion and rock sugar. Increase temperature to high and bring to a boil.

Once boiling hold the chicken by its neck and lower it into the sauce, then lift it back out. Repeat this process three to four times.

Finally place the whole chicken into the pot ensuring at least 3/4 of chicken is immersed in the soya sauce mixture. Cover the pot and cook the chicken over low heat for about 20 minutes, flipping it every 10 minutes.

Last turn the heat up to high for 10 minutes to complete the cooking process. Check if the chicken is cooked through, then turn off the fire and allow the chicken to steep in the sauce for 15 to 20 minutes.

Transfer the chicken to a plate and brush it all over with maltose syrup. Then brush it over with Shaoxing chinese rice wine. 

Allow to cool then chop chicken up, I like to serve it on egg noodles

Enjoy

Mad