SALT WATER CHICKEN

鹹水雞 HAAM SUI KAI
Salt Water Chicken

One three pound chicken.
Two cups water.
Half a cup of cane sugar.
Quarter cup of salt.
Jigger of rice wine or sherry.
Two star anise pods, two chopped scallion, two or three thick slices ginger (whacked with the back of the cleaver), and one clove garlic (also whacked).


Bring the water and the various flavourings listed to a boil.
Simmer briefly, cool down and refrigerate.

In a second vessel heat enough water to inundate the chicken entirely. When it boils, do precisely that. Remove the chicken, rinse under cold water, and repeat. The third time place the chicken in the boiling water, put a lid on the pot, and turn off the heat. After thirty minutes remove the bird and rinse under cold water. It is now at the exact stage of cooked that Chinese people like, but it would have done no harm if you had simmered it for a few minutes before turning off the heat. Or you could turn on the flame, and once it boils place the chicken in it one more time, turning off heat and letting it stand for ten minutes.

Once the chicken has been removed from the water for the last time wipe it dry, then brush it very thoroughly with sesame oil. Now prick the chicken all over with a needle, and place it in the cold salt-water mixture in the refrigerator for twenty-four hours. To serve, chop it into chopstickable chunks, strew with a little freshly minced scallion, and sprinkle with a little of the soaking liquid. The boil-water can be used for a broth.



Originally from here: Completely Chicken