Soy Chicken

Adapted (very slightly) from recipe by Donna Hay

from Seasons


640ml Chinese cooking wine

8 cups water

3/4 cup dark soy sauce

1 cup brown sugar

1 stick cinnamon

4 star anise

2 cloves garlic, roughly chopped

5cm (2 inch) piece of ginger, sliced

4 strips pink grapefruit peel (or orange peel)

1.6kg whole organic, free-range chicken


Preheat the oven to 200 degrees C (390 degrees F).


Meanwhile, put the Chinese cooking wine, water, soy sauce and sugar into a large pot.  Set the pan over high heat and stir constantly until the sugar has dissolved.


Remove from the heat and add the cinnamon, star anise, garlic, ginger, citrus peels, and chicken.  Return the pan to the heat and bring to the boil.  Reduce to a simmer and cook for 30 minutes.


Remove the chicken from the poaching liquid, place on a rack in a baking dish, and cook in the preheated oven until the skin is golden and crispy - about 15 to 20 minutes.


Cut into pieces and served with steamed rice.

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