Chinese
Chinese - Cantonese and Dim Sum
Cantonese Soy Sauce Chicken
Chef's Menu Description
An enticing artisan creation, freshly prepared with vibrant seasoning and served with complementary accompaniments.
Ingredients
- • 1 whole chicken, about 1.5kg
- • 500ml light soy sauce
- • 250ml dark soy sauce
- • 100g rock sugar
- • 2 star anise
- • 1 piece cassia bark
- • 4 slices fresh ginger
- • 2 stalks spring onion
- • 750ml water
Preparation Steps
1
Phase 1
Combine the light and dark soy sauces, water, rock sugar, star anise, cassia bark, ginger, and spring onion in a pot.
2
Phase 2
Bring to a boil, then lower the heat and simmer for 20 minutes to make the soy master stock.
3
Phase 3
Submerge the chicken breast-side down and poach for 20 minutes, turning occasionally.
4
Phase 4
Lift the chicken out and let it rest for 10 minutes.
5
Phase 5
Ladle the hot sauce over the skin until it takes on a deep brown lacquer.
6
Phase 6
Chop into pieces and serve with the remaining sauce.