Soy Chicken

A girlfriend told me about this one and lucky for me I had the same cookbook as her. Its based on a Donna Hay recipe and dead easy and will really impress friends, I promise. By cooking the chicken in stock, it makes the chicken very moist and then in the oven for 15 minutes to crisp the skin.

Available now on the Hipcook app under Chicken. Just press copy on the recipe and it goes into your private recipe collection!

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INGREDIENTS

1  litre (4 cups) chinese cooking wine (shaoxing). Available from Asian supermarkets and most Australian supermarkets.

3/4 cup (185ml) dark soy sauce

2 litres (8 cups) water

1 cup (175g) brown sugar

3 sticks cinnamon

4 star anise

2 cloves garlic, sliced

20 g ginger, sliced

2 green onions (scallions), choppped

4 pieces orange peel

1.2kg whole chicken (don’t stress too much about chicken size, if larger cook a little longer)

 

DIRECTIONS

This is the most amazing and easy dish to create, the chicken comes out so moist with crispy skin. Below is the instructions from Donna Hay, however, I like to do most of the cooking in the broth so around 40 – 50 minutes and 10 -15 minutes in the oven.

Preheat the oven to 200° C (390F). Place the Chinese cooking wine, soy, water and sugar in a large saucepan over high heat and stir until the sugar is dissolved. Reduce the heat to low, add the cinnamon, star anise, garlic, ginger, green onion, orange peel and chicken and simmer for 30 minutes. Carefully remove the chicken from the soy mixture, place on a roasting rack in a baking dish and cook for 15-20 minutes or until the skin is golden and crispy. Chop the chicken into pieces, place on a platter and spoon over the soy mixture to serve. Serve with rice and bok choy. Serves 4

 

Available now on the Hipcook app under Chicken. Just press copy on the recipe and it goes into your private recipe collection!

Subscribe to my website and follow me on Facebook to see what I am adding to the app

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