Recipe by Heydarl
Enjoy this tasty chicken hot or cold. It is great for buffets, as it looks so attractive and can be cooked a long time beforehand. From Easy Chinese cookbook by Elizabeth Chong.
Top Review by Mama's Kitchen (Hope)
This was pretty good. The seasonings were very different and I really liked that it cooks on the stove top. The consistency of the chicken was a little too soft for us even though I used your great directions for timing and heat levels. It smelled wonderful when it was cooking and made the whole house smell wonderful. *Made for ZWT*
- 1 1⁄2 kg chicken
- 1 piece gingerroot, size of small walnut
- 1 spring onion
- 1 cup water
- 1 cup light soy sauce
- 3 tablespoons dark soy sauce
- 1 tablespoon wine or 1 tablespoon shaoxing wine or 1 tablespoon dry sherry
- 1 tablespoon hoisin sauce
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 2 whole star anise
- 1 bay leaf
- 2 teaspoons brown sugar
Directions See How It's Made
- Wash chicken well and pat dry with paper towels.
- Place ginger and spring onion in the cavity of the chicken.
- Bring the sauce ingredients to the boil in a saucepan large enough to hold the chicken. Make sure honey and sugar dissolve completely.
- Place the chicken in the saucepan with the sauce. Bring back to the boil, basting the sauce over the chicken, then reduce heat to a low simmer.
- Simmer the chicken for 15 minutes; the sauce should be just bubbling. Turn the chicken over to cook for another 15 minutes, then return the chicken to its back again for a final 25-30 minutes of low simmering.
- The chicken is cooked when the flesh on the drumstick has shrunk back from the bone.
- Remove the chicken to cool to room temperatures, then chop into pieces, chinese style, for serving.
- To serve, spoon about 3 tablespoons of the reheated sauce over the chicken and garnish attractively with fresh spring onion curls.