Cantonese Soy-Braised Whole Chicken

What you need

• 1 (about 1.5 kg) whole chicken, giblets removed
• 600 ml (2 1/2 cups) water
• 120 ml (1/2 cup) light soy sauce
• 60 ml (1/4 cup) dark soy sauce
• 60 ml (1/4 cup) Shaoxing wine
• 60 g (2 oz) rock sugar
• 6 slices fresh ginger, about 30 g
• 4 scallions, cut into 5 cm lengths
• 2 star anise
• 1 cinnamon stick
• 1 tbsp toasted sesame oil

Method

Restated from the original video

1. 1

   Rinse the chicken inside and out and pat it dry. Trim the excess fat around the cavity opening.

2. 2

   In a snug pot about 28 cm wide, combine the water, light soy sauce, dark soy sauce, Shaoxing wine, rock sugar, ginger, scallions, star anise and cinnamon stick.

3. 3

   Bring to a boil, stirring until the sugar dissolves, then simmer 5 min.

4. 4

   Lower the chicken in breast side up. Lift it to let the liquid run into the cavity and pour out again, twice. The liquid should reach about two thirds up the bird.

5. 5

   Return to a gentle simmer, cover and cook 10 min.

6. 6

   Turn the chicken breast side down, spoon some liquid over it, cover and cook 10 min.

7. 7

   Turn it breast side up again, cover and cook 10 min. The thickest part of the thigh must reach 74 °C (165 °F) with clear juices. If not, simmer 5 min more and check again.

8. 8

   Turn off the heat and leave the chicken covered in the liquid for 15 min.

9. 9

   Lift the chicken out, drain it and brush with the sesame oil.

10. 10

    Strain about 200 ml of the braising liquid into a small pan and boil until reduced by half and slightly glossy, 8-10 min.

11. 11

    Chop the chicken through the bone into pieces and serve with the reduced sauce spooned over.

Imported from delicacious.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.