豉油雞 (Soy Sauce Chicken)
Directions
- 1Deep-fry all the aromatics (shallots, garlic, ginger, lemongrass, coriander, and green onions) in a wok with a small amount of oil until golden brown.
- 2Add the dry spices to the wok and continue to stir-fry gently without turning up the heat too high to avoid burning.
- 3Place all the fried aromatics and spices into a spice bag.
- 4Prepare the syrup by melting rock sugar in a clean wok until golden brown.
- 5Add chicken broth, salt, flavor enhancer, chicken powder, light soy sauce, rose cooking wine, and the spice bag to a large pot.
- 6Add dark soy sauce for color, simmer for 1 hour to infuse flavors, then remove the spice bag.
- 7Dip the chicken into hot water and cold water three times to set its shape.
- 8Place the chicken into the pot of soy sauce liquid and submerge it using a plate.
- 9Steep the chicken in the liquid on low heat for 25 minutes.
Ingredients
- 1 whole chicken
- 10 g star anise
- 15 g cinnamon bark
- 3 g sichuan peppercorn
- 8 g tonka bean
- 10 g fragrant cloves
- 12 g licorice root
- 2 g dried bay leaf
- 45 g dried galangal
- 5 g candied date
- 8 g cumin
- 200 g salt
- 150 g flavor enhancer (MSG)
- 60 g chicken powder
- 150 g garlic, peeled
- 30 g fresh lemongrass
- 40 g ginger, sliced
- 140 g shallot
- 1 bunch coriander
- 3 stalk green onion
- 2 bottle light soy sauce
- 250 g dark soy sauce
- rose cooking wine (optional)
- 12 jin chicken broth
- appropriate amount rock sugar
