Menu for tonight:
- Soy Sauce Chicken
- Braised Beef Brisket with Radish
- Stir Fried giant Kailan stalk
- Yellow Cucumber Soup
Por Por's Soy Sauce Chicken 䜴油雞
Serves 4-6
Ingredients
Chicken, whole approx 1.5kg
Sugar 4-5 Tbsp
Garlic cloves, peeled 2pcs
Star Anise 1pc
Spring Onion, cut in 3 inch sections, 2 stalks
Soy Sauce 3/4 cup
Water 1/2 cup
Oil 2 Tbsp
Shaoxing Wine 3 Tbsp
Ginger, finely grated or chopped 1 Tbsp
Directions
1. Mix grated ginger in shaoxing wine. This will be used as a rub for the chicken
2. Wash and drain whole chicken, pat dry with kitchen towel. If your whole chicken comes with liver and gizzards, do the same as well.
3. Brush ginger wine (or rub with your hands, though gloves recommended unless you wanna smell of ginger) thoroughly, coating the outer shell as well as the insides and gizzards/ liver
4. Next, you basically try to simulate a rotissierie, in a wok, so have a pair of thongs or wooden spoon ready! In a hot wok, add the oil and saute garlic cloves. Carefully place chicken into the wok (thongs/ wooden spoon holding on to the insides...) and leave to pan fry on one side till golden brown. Repeat the same on all 4 sides till evenly coloured.
See how little oil it requires... enough fats on the skin! |
6. Scoop some of the sauce into the inside of the chicken. Cover with lid and on medium to low heat allow to simmer for 15 mins, then turn chicken over and repeat for another 15 mins. Pierce chicken thigh to check that meat is cooked and juices are clear.
This is the meatiest part of the chicken |
Love the beautiful brown colour! Next time I will be gentler and not tear the skin! |
I think it doesn't look half bad :) |
Got the thumbs up from the family on this dish, though really need to brush up on knife skills with chopping up the chicken!
Jack and his psycho murderer look... |
Official Photographer - Mom
Sous Chef - Jack
4 comments:
Hi,
Thanks for sharing! Bookmarked for future reference!
I have a question, how do i know when to sprinkle soy sauce? Also, did you use a non-stick pan?
thank you. Happy Lunar New Year!
Hi FoodieFC!
Do let me know how the recipe went in future! As for your question, you can sprinkle the soy sauce on your are done pan frying all sides of the chicken to a nice golden brown. i didn't use a non-stick pan, i used the good old fashioned iron wok, but nothing stops you from using a non-stick pan, makes cleaning easier :)
That looks yummy and I like this version made on the stove rather then baking or grilling it. Perfect with white rice and sliced cucumbers for me.
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