SOY SAUCE CHICKEN

The classic dish.

豉油雞
SOY SAUCE CHICKEN

Marinade
2½ cups soy sauce.
½ cup Shaoxing wine or sherry.
Four TBS dark soy sauce, for depth.
Four tablespoons sesame oil.
One cup brown sugar.
3 to 5 slices ginger.
3 to 5 cloves garlic, smashed.
5 green onions.
3 cloves.
1 or 2 star anise pods.
1 small cinnamon stick.
And a chicken.

Cut the scallions into large sections. Put everything in a saucepan, bring to a light boil while stirring. When the sugar has dissolved take it off the flame and let it cool down. Then use it to "marinate" a young freshly killed chicken overnight on the bottom shelf of the fridge. A food grade plastic bag is excellent for this, and if properly "wedged" will allow the liquid to touch all of the bird.

The next day take it out and place the bird inside a pot, pour the marinade in, and add some water to cover. Bring to a boil, and turn the heat low. After less than five minutes simmer, turn off the heat and let it sit for an hour or so.

Take the bird out of its liquid and chop into chunks.
Strew some minced scallion over to serve.



From here: THE BIRTHDAY CAKE