SOY SAUCE CHICKEN, SECOND VERSION

豉油雞 SI YAU KAI
Soy Sauce Chicken

One whole chicken, about four pounds.
Two cups soy sauce.
Half a cup sherry or rice wine.
Six TBS cane sugar.
Six slices of ginger.
Three garlic cloves, whole.
Three scallion, sectioned.
Three star anise pods.
One piece of dried tangerine peel (陳皮 'chan pei').
One dried honey date (金絲蜜棗乾 'gam si mat jou gon').
Eight cups water.


Rinse the chicken, and trim flaps.

Gild the ginger, garlic, and scallion with a little oil in the bottom of a large stockpot, adding the ginger first, then the garlic cloves and scallion sections. Seethe with the sherry, then add everything except the chicken and bring to a boil. Simmer a few minutes, then submerge the chicken, rump upwards. Bring back to a boil, turn low, and poach for a scant twenty minutes.
Turn off heat, cover, and let stand for an hour or so.
Remove chicken and drain.

Bring pot back to a boil and reduce liquid by half. Strain and cool.

Chop the chicken into large pieces. Arrange on a platter and spoon some of the liquid over.



Originally from here: Completely Chicken