Soy Sauce Chicken (Si Yau Gai)

Ingredients

Instructions

1. 1

   Blanch the whole chicken in boiling water for 2-3 minutes to remove impurities. Rinse and pat dry.

2. 2

   In a large pot, combine light soy sauce, dark soy sauce, rock sugar, water, sliced ginger, knotted spring onion, star anise, cinnamon stick, and Sichuan peppercorns.

3. 3

   Bring the sauce mixture to a boil, then reduce heat to a simmer.

4. 4

   Carefully place the chicken into the simmering sauce, ensuring it is mostly submerged. Add Shaoxing wine.

5. 5

   Simmer for 45 minutes, occasionally spooning the sauce over the chicken and turning it for even coloring. The chicken should be cooked through, and juices run clear when pierced.

6. 6

   Remove the chicken from the sauce and let it rest for 10 minutes before chopping into serving pieces. Drizzle with sesame oil.

7. 7

   Strain the sauce and serve alongside the chicken as a dipping sauce, or pour a little over the chopped chicken.