Soy Sauce Chicken
19522
難度
★★★★
1小時
材料
做法
Ingredients
|
|
|---|---|
| 1 pc(about 1350 g) | dressed chicken |
| 125ml | thin soy sauce |
| 20g | ginger slices |
| 120g | rock sugar |
| 2 pcs | star anise |
| 125ml | oil |
| 1 tbsp | dark soy sauce |
 |
做法 |
|---|---|
| 1 | Wash chicken and hang up to dry. |
| 2 | Rub dark soy sauce over the body of the chicken and hang up for 1 hour. |
| 3 | Heat oil to medium low temperature over medium low heat in a wok, first ladle heated oil over the chicken , and then roll chicken in the oil so that the entire skin surface is lightly fried. Remove chicken. |
| 4 | Pour out oil, put in soy sauce, rock sugar, star anise and 625 ml of water. Bring to a boil. |
| 5 | Put chicken into the wok with one leg facing downward , reduce to low heat and cook for about 18 minutes. Turn chicken so the other leg faces downward and cook for another 18 minutes. Turn chicken again to cook breast for 10 minutes. Finally roll chicken on the back and cook for another 5 minutes. While the chicken is cooking, baste chicken with the sauce in the wok to obtain an even color. |
| 6 | Remove chicken from the wok and cut into pieces when it is sufficiently cooled. Reduce the sauce in the wok and drizzle chicken with the sauce. |
貼士
This recipe is based on the use of Superior Thin Soy Sauce manufactured by the Koon Chun Sauce Factory. Using other brands or types of soy sauce may require adjustments to the recipe.
Cooking time of the chicken will depend on the chicken weight and should be adjusted by 1 or 2 minutes.
The amount of water to add will depend on the shape and size of the wok but should be able to cover the chicken leg entirely.
Do not cover the wok while cooking.
Close attention should be paid to avoid burning of the soy sauce and adjust heat if necessary. Some boiling water may also be added. Do not forget to baste the chicken.
