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3 dried Chinese mushrooms
1/2 cup hot water
1/2 cup dark soy sauce
1/4 cup soft brown sugar
2 tbsp Shaosing (Chinese) wine
1 tbsp soy sauce
1 tsp sesame oil
1/4 tsp ground star anise or 1 whole star
anise
1.4 kg chicken
4 cm ginger, peeled and grated
1 tsp salt |
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Method :
Soak the
mushrooms in the water; drain, reserving the liquid. Combine the dark soy
sauce, sugar, wine, soy sauce, sesame oil, star anise and reserved liquid
in a small pan and bring to the boil, stirring continuously. Rub the
inside of the chicken with ginger and salt. Place the chicken in a large
pan. Cover with the soy marinade and mushrooms, turning the chicken over
so that it is evenly coated. Cover and cook the chicken over a low heat,
turning regularly, for 55 minutes or until the juices run clear when
pierced with a skewer. Remove the chicken and allow to cool briefly. Boil
the sauce over high heat until thick and syrupy. Discard mushrooms.
Using a Chinese
cleaver or large sharp knife, cut down the backbone to divide the chicken
in two. Lay, cut sides down, on a chopping board and remove the wings and
drumsticks. Cut the body of the chicken into 2cm pieces; cut the
drumsticks and wings in two. Arrange the chicken pieces on a serving
platter, brush lightly with syrupy sauce and serve. Delicious with sliced
spring onions. Alternatively you should serve the sauce separately for
dipping.
Serves 10
Dark soy
sauce is thicker in consistency than standard soy and is available from
Asian food stores.
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