Soya Sauce Chicken
serves 4-6 as part of a main dish
INGREDIENTS
1 whole chicken or 3-4 lbs chicken parts or wings
For the Poaching Liquid:
750 ml water
600 ml light soya sauce
100 ml dark soya sauce
200 ml rice wine
1/2 cup of Chinese rock sugar or brown sugar
1 inch piece of ginger, sliced
1 sprig green onion, chopped into 2 inch pieces
3 star anise
1 tsp Sichuan peppercorns
3 black cardamom pods
2 cinnamon sticks
1/2 head garlic, crushed
For the Dipping Sauce:
3 green onions, finely chopped
1/4 cup vegetable oil
coarse salt
METHOD:
1. In a large wide pot, add water, soya sauces, rice wine and bring to a boil. Add remaining ingredients, lower heat and simmer until the sugar has dissolved.
2. Gently add the whole chicken (breast side up) or chicken parts into the pot. Bring to a boil and then turn off the heat. Cover the pot with a lid and let the chicken poach for 15 to 20 minutes.
3. Turn on the heat to medium high and bring to a boil again. Turn off and let poach for another 15 to 20 minutes.
4. For a whole chicken, turn over so that it is breast side down. Repeat #3 two more times. For chicken parts, move on to #5.
5. Remove the lid from the pot and let the chicken continue to marinade in the poaching liquid. Leave it to cool while preparing the dipping sauce.
6. In a small bowl, combine dipping sauce ingredients. Season to taste. Set aside.
7. Carve whole chicken or arrange chicken parts on a serving platter. Serve with dipping sauce on the side.
TIP - bring the poaching liquid to a boil and simmer for 5 minutes. Once cool, strain liquid and store in the fridge to make chicken again or use to make tea eggs (marinated hard boiled eggs). Add water or more spices to marinade to adjust seasoning.
