A favorite Asian dish on all occasions or any week night dinner….a simple
and easy recipe with a typical Asian soy sauce taste , and sake is
being incorporate instead of usual cooking wine. Let”us explore….
one whole ice fresh chicken 1200-1300 gm
1: soy sauce dark soy sauce 1 bowl each (regular rice bowl size ) 3 bowls of water
2: Chinese star anise 3-4 pieces 2 cardamoms (thao qua ) 4-5 licorice films clove 1 tsp
( all insert into a sachet)
3: garlic 3-4 pips 3-4 sprig spring onion 3-4 piece ginger
4: sake 6 tbsp
5: rock sugar 4-5 small pieces
6: 1 tsp salt
1: thoroughly clean the chicken inside and out with salt, rinse..
blanching chicken 3 times…
2: rinse with cold water and ice for chewy effect..
3: drain and rub 3 tbsp of sake inside the chicken ,rest 30 mins.
4: insert 2 spring onion inside the chicken, ready to proceed…
5: ready a stock pot,add a tbsp of sesame oil, saute garlic, ginger and onion, add 1 tsp of salt,
add rock sugar, sachet,sake and soy sauce ,then bring to boil .
6: careful lower the chicken into the pot with breast side up..
the chicken not necessary completely submerged as shown on the picture..
7: cover, and cook with medium high heat for 15 mins..
overturn the chicken with breast down, lower heat and slimmer 5 mins..
turn off heat and let the chicken sit for 10 mins more.
8: over turn the chicken again and poke the thickest part of the thigh with a folk,
comes out clear with no blood,it is done.
9: Leave the chicken cool , chop and serve with rice and sauce .
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