Soy Chicken

- 1 large (heavy lidded preferably) pot
- 1 whole chicken - I used a 1.2kg chicken
- 1.5 cup Dark Soy Sauce (eg Pearl River Bridge)
- 1/2 cup Light Soy Sauce (eg. Pearl River Bridge)
- 1/3 cup of Brown Sugar
- 2 tbsp of Sesame Oil
- 6 whole pieces of Star Anise
- 1 thumb size piece of ginger
- 2 large whole pieces of spring onions


Preparation

- Wash the whole chicken and rinse the insides well.
- Allow to sit and dry.
- Prepare one large pot of water (measured to ensure that there is enough water to fully submerge the chicken when it is added)
- Add these ingredients: soy sauce, sugar, star anise, ginger, spring onion and bring to a boil.
- When the water is boiled turn the heat to LOW then slowly lower the chicken inside, make sure the chicken is entirely submerged (add more water if this is not the case)
- Turn the heat to medium and boil for 20 mins - no lid
- Turn the heat off and cover lid firmly (pile an upturned bowl on the lid to ensure that no steam escapes if u don't have a heavy lid)
- Let chicken sit in the covered pot for 1hr.
- Take out the Chicken and drain the liquid from the chicken, save the stock for now
- Take out the ginger and spring onion and allow to dry.
- Combine a sauce made of 2tblsp sesame oil and 2tblsp soy sauce - brush this all over the chicken and let the chicken it.


The Dipping sauce!

- Dice up the ginger and mash it up with a spoon
- Slice up the spring onion. Slice up a few stalks of fresh spring onion
- In a bowl add 1/2 cup of stock and 1 tbspn sesame oil, mix in above ingredients

VOILA~!

this recipe is an adaption from my brother allen who apparently will kill me if i share it outside the family. GOOD FOOD IS A RIGHT to all peoples is say. and this is some GOOOOD chicken. usually i wouldn't eat chicken skin that isn't fried to a crisp, but the skin is infused with flavour and has that melt-in-the mouth silky texture that comes from fat that's been cooked with patience and care. this home made version stomps all over the store-bought soy chicken you see hanging along roast duck and pork at your local chinese restaurant.

This is the shizzle. Chicken is so tender and succulent. We ended up devouring everything on the table as pictured between two people. Side dish pictured is a simple stir fry with bok choi, carrot and fried tofu.