Is a classic Cantonese dish that can be found in any Chinatown. It is a whole chicken braied in soy sauce and herbs. Then chopped up and served with rice, noodles or veggies. Any combination you desire
This recipe is something from my childhood. I do not remember the name of the restaurant but I had this in Chinatown NYC when I was a kid. I remember is being so delicious especially eating it with my family. I still see this dish around Chinatown —stevenyen
2 hours 30 minutes
whole chicken (free range preferred)
(¼-inch) slices of peeled ginger
scallion bunches, cut 3'' long
smashed garlic cloves
cups soy sauce
dark soy sauce
In This Recipe
Take your chicken out of the refrigerator an
hour before you plan to cook. You'll want it at
room temperature when it goes into the pot.
While the chicken is warming up to room tempature prepare your ingrediants by cutting the ginger, scallion and smashed garlic. Set aside your aromatic and sacues.
Grab your tallest stock pot and set to
medium heat; add sesame oil and wait until
it heats up about 90 seconds. Add ginger,
star anise, garlic cloves, bay leaves, cloves,
rock sugar and stir for 60 seconds. Then add
ginger and stir for 30 seconds.
Add the Shaoxing wine and stir for 2 minutes,
then add soy sauce, dark soy sauce and water.
Once it starts simmering, place the chicken in
the pot, make sure it is fully submerged, if not,
add more water until it is. Cover with lid and
let it cook on medium heat for 15 minutes.
After 15 minutes set to low and let it cook for
After 40 minutes turn off heat and let it sit in
the pot for 1-2 hours so it soaks up the juices.
Then cut up the chicken and serve with rice or
noodles, with a side of your favorite veggies or eat it as is.