In the Chinese traditional method, the whole Chicken is boiled in the sauce. However, for everyday home-cooking, smaller cuts are much easier and quicker to cook, and you don’t need a lot of Soy Sauce. I recommend to use bone-in leg parts such as Thigh Cutlets and Drumsticks for this dish.
1.6 kg Bone-in Chicken Thigh OR Drumsticks
1/2 cup Soy Sauce
1/2 cup Sake (Rice wine) OR Chinese Shaoxing Wine
1/2 cup Water *add slightly more if required
1/4 cup White Sugar
1 Spring Onion *cut to 10cm
2 cloves Garlic
1 small piece Ginger *thinly sliced
1 Dry Chilli
1 Star Anise
1 Cinnamon Stick
- Combine Soy Sauce, Sake (OR Chinese Shaoxing Wine), Water and Sugar in a pot. Place Chicken pieces, skin side facing up, and add other ingredients. Cover with a lid.
- Bring to the boil over medium heat, and reduce the heat to simmer for 30 minutes. Occasionally pour the sauce over the Chicken.
- Carefully turn over the Chicken pieces, skin side facing down now, cover with the lid, and simmer for 30 minutes. Occasionally pour the sauce over the Chicken. Allow to rest in the sauce for 10 minutes.
- Transfer the Chicken pieces to a plate. Drain the sauce and remove the vegetables from the sauce, but save the Ginger slices as they are very tasty, and remove the fat on the surface as much as you can. *Gravy Separator is a brilliant tool to remove unwanted fat.
- Boil the sauce for 5 minutes or until slightly thickens.
- Serve the Chicken with the sauce and Ginger slices, some green vegetables and freshly cooked rice.
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