▪️
▪️
INGREDIENTS
- 1 chicken
- 2 piece scallion, cut into 3" pieces
- 3 star anise
- 3 bay leaf
- 4 pieces garlic, smashed
- 6 slices ginger
- 1.5 cups soy sauce
- 1 cup dark soy sauce
- 1 cup shaoxing wine
- 1 cup brown sugar
- 3-4L water
METHOD:
1. Fry your garlic, ginger, green onion until fragrant ~1-2 minute over medium heat.
2. Add in bay leaf and star anise and fry for another ~1-2 minute.
3. Deglaze with shaoxing wine and cook out for a minute before pouring in soy sauce and dark soy sauce.
4. Once bubbling, add in your brown sugar and boil for 5 minutes.
5. Depending on the size of your pot you may need more or less water to cover your chicken but the idea is your entire chicken will be submerged.. Start with 3L then bring to a boil and add in your chicken. If it doesn't cover add more water.
6. Once it starts to bubble reduce your heat to the point where it is barely even simmering and leave chicken for 45 minutes.
7. Remove chicken and place on wire rack to cool, basting every 5 minutes or so with the sauce.
8. Serve with ginger scallion oil, rice, and/or the sauce!
Notes:
I probably basted it 4 times and then I just let it cook completely before chopping.
If your pot is too large you may need to adjust up the other ingredients so the sauce has the same taste and flavour but this recipe works for ~3-4L of water.