Total Time
50mins
Prep 5 mins
Cook 45 mins

My friend's cook from Hong Kong made this for us. It is so fast and YUMMY! I couldn't believe how easy it was! This is a Chinese dish, so serve with rice & maybe some stir fry vegetables too! Enjoy!

Ingredients Nutrition

Directions

  1. In a pot large enough to hold the chicken, put in dark soya sauce, Chinese cooking wine, white sugar, ginger slices, star anise, Chinese peppercorns, water and spring onions.
  2. Keep pot lidded and boil till it bubbles (about 10 minutes).
  3. Place chicken in the bubbling pot & keep lid on.
  4. Boil for 20 minutes, then turn chicken over and boil for an additional 15 to 20 minutes.
  5. Turn off the heat and let chicken rest for 5 minutes.
  6. Remove from pot and cut into appropriate size for serving.
  7. Retain leftover sauce from pot for additional gravy.
  8. Serve with fluffy steam rice.

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