This chicken recipe soy sauce is an example of the red kitchen, where meat or poultry cooked in a liquid-based sauce seasoned soy. Chicken cooked this way is very juicy, with meat that comes easily from the bone. Rich sauce can be used again the next time you prepare the sauce with chicken or red-cooked dishes, simply add soy sauce and / or spices as needed. Over time, the sauce becomes richer, with a richer flavor.
Star anise and Sichuan pepper can be purchased in Asian markets, or you can substitute 1 1 / 2 teaspoon five-spice powder and black pepper.
Preparation time: 30 minutes
Cooking time: 45 minutes
Total time: 75 minutes
Material:
• 3 to 3 1 / 2 pound of chicken
• Sauce:
• 1 cup light soy sauce
• 1 cup dark soy sauce
wine • 1 / 2 cup Chinese rice or dry sherry
• 1 / 2 cup brown sugar or 1 / 3 cup Chinese rock sugar
• 1 teaspoon fennel seeds
• 3 whole star anise
• 1 teaspoon Szechuan pepper, roasted (see instructions on the recipe link to the pepper roasting)
• 1 slice fresh ginger thick, crushed
• 1 cinnamon stick
• 4 cups water
Preparation:
1. Rinse chicken with cold water and pat dry with paper towels.
2. In a saucepan large enough to hold the chicken (I use 8-quart pot), mix soy sauce, dark soy sauce, rice wine or sherry, sugar, fennel seeds, star anise, pepper roastedSzechuan , ginger, cinnamon and water. Bring to a boil.
3. Add the chicken, breast side down. Reduce heat to a gentle boil, cover and cook chicken for 45 minutes, turning once or twice and make sure to cook for the amount of time, even on both sides. Baste the chicken for a minute or more each time you return.
4. After 45 minutes, turn off heat and let chicken rest, covered, until the internal temperature at thickest part of breast reaches 170 degrees Fahrenheit (around 77 degrees Celsius).
5. Remove chicken from pan, let cool and cut into small pieces. 6-8 (or 1 / 2 chicken will serve 4).
6. If you like, heat up 1 cup of sauce to serve over chicken. reserve sauce to use again: bring to a boil, let cool and store in plastic containers in the freezer.
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