Soya Sauce Chicken (豉油鸡)

Method15 steps

1. 1

   Step 1: Remove any innards from the whole chicken (1.4 kg) without rinsing it or rubbing it with washing salt. Pat dry with disposable paper. Keep the bird intact; use sturdy tongs or a secure grip for the later lowering step, and clean hands, utensils and surfaces after raw-chicken handling.

   Uses 1.4 kg whole chicken, innards removed

2. 2

   Step 2: Rub all 2 tsp marinade salt and 1 tbsp marinade dark soy sauce over the chicken and inside the cavity. Cover and refrigerate for 20–30 minutes while preparing the remaining ingredients.

   Chicken marinade ready from 20 minutes · 20 minUses All prepared whole bird · 2 tsp Salt · 1 tbsp dark soy sauce for chicken marinade

3. 3

   Step 3: Peel the ginger (3–4) and prepare all 3–4 thin slices before heating the pot.

   Uses 3–4 thin ginger slices, peeled

4. 4

   Step 4: Peel the five shallot cloves and five garlic cloves, then lightly bruise them with the flat of a knife.

   Uses 5 shallot cloves, peeled and lightly bruised · 5 garlic cloves, peeled and lightly bruised

5. 5

   Step 5: Mix all 2 tbsp maltose with 1 tbsp hot glaze water until dissolved into a brushing syrup. Keep it in a clean bowl for finishing the cooked chicken.

   Uses 2 TBsp Maltose · 1 tbsp hot water for maltose glaze

6. 6

   Step 6: Wash and drain both bunches of spring onions (2 bunches) and set them aside for the braising sauce.

   Uses 2 bunches spring onions, washed · Water used only to wash the spring onions, discarded

7. 7

   Step 7: Use a deep pot that closely fits the whole chicken. Heat all 1 tbsp oil over medium heat and fry the prepared garlic, shallots and ginger with the cinnamon stick (1), 1–2 star anise and 2–3 dried bay leaves until aromatic.

   Uses 1 TBsp Oil · All prepared 3–4 ginger slices · All prepared shallot and garlic cloves · 1 Cinnamon Stick · 1-2 Star Anise · 2–3 dried bay leaves

8. 8

   Step 8: Add all 1 litre braising water, 1½ cups braise dark soy sauce, both bunches of prepared spring onions and 100 g rock sugar. Bring the sauce to a full boil over high heat, stirring until the sugar dissolves.

   Uses All fried aromatics and oil in the pot · 1 litre Water · 1½ cups dark soy sauce for braise · Both washed bunches · 100 g Rock Sugar

9. 9

   Step 9: Using sturdy tongs or a secure grip, carefully lower the marinated chicken into the boiling sauce and lift it back out. Repeat three times, avoiding splashes, then lower the whole bird into the pot for braising.

   Uses All marinated whole chicken and its clinging marinade · All boiling braising sauce

10. 10

    Step 10: Keep about three-quarters of the chicken immersed in the sauce in the snug pot. Cover and cook over low heat for 10 minutes, then carefully turn the chicken.

    Turn chicken after first 10 minutes · 10 minUses All chicken and sauce in the pot

11. 11

    Step 11: Re-cover the pot after turning the chicken and cook over low heat for another 10 minutes, then turn it again.

    Second covered chicken phase · 10 minUses All chicken and sauce after the first covered phase

12. 12

    Step 12: Increase to high heat and cook for about 10 minutes. Check with a food thermometer that the thickest breast and thigh reach 74°C/165°F, avoiding bone. Continue cooking and turn as needed until every part is fully cooked; clear juices alone are not the doneness test.

    Check chicken after high-heat finish · 10 minUses All chicken and braising sauce

13. 13

    Step 13: Once the chicken is fully cooked, turn off the heat and let it steep in the hot sauce for 15 minutes.

    Off-heat soy-sauce steep · 15 minUses All fully cooked bird and sauce

14. 14

    Step 14: Lift the cooked chicken onto a clean plate. Brush it with the prepared maltose syrup, then with all 1 tbsp Chinese rice wine. Keep the braising sauce separate from the glazed chicken; unused glaze remains separate.

    Uses Whole cooked chicken lifted from the braising sauce · Prepared syrup drawn for brushing the whole cooked bird · 1 tbsp Chinese rice wine for brushing

15. 15

    Step 15: Let the chicken cool only until comfortable to handle, then chop into pieces and serve with optional ready cooked rice. Refrigerate any chicken or reserved sauce promptly in shallow containers within 2 hours, or within 1 hour above 32°C/90°F. Reheat stored chicken and sauce thoroughly to 74°C/165°F.

    Uses Whole glazed chicken, separate from unused glaze and sauce · Optional ready cooked rice served with the chicken · Any remaining cooked sauce kept separately