Golden Chicken
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.
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INGREDIENTS
Nutrition- 1 1⁄2kg chicken
- 1
Simmering Sauce
- 1cup water
- 1cup light soy sauce
- 3tablespoons dark soy sauce
- 11 tablespoon shaoxing wine or 1 tablespoon dry sherry
- 1tablespoon hoisin sauce
- 1tablespoon honey
- 1teaspoon sesame oil
- 2whole star anise
- 1
- 2teaspoons brown sugar
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DIRECTIONS
- 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.
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