Easy Chinese Soy Sauce Chicken

• Gluten free

• Meat

  • 1 Chicken under 800 g, whole

• Produce

  • 2 Bay leaves
  • 3 Chili peppers, dried
  • 1 Coriander
  • 3 inch Ginger, root
  • 2 Green onion

• Condiments

  • 5 tbsp Soy sauce
  • 1 tbsp Soy sauce, dark

• Pasta & Grains

  • 1 Rice

• Baking & Spices

  • 1 Cinnamon bark
  • 3 Star anises
  • 1 tsp Sugar

• Oils & Vinegars

  • 1 tbsp Sesame oil

• Beer, Wine & Liquor

  • 1 tbsp Cooking wine

• Liquids

  • 1 cup Water

Found on chinasichuanfood.com

Description

Ingredients

• 1 whole chicken under 800 g
• 1 inch root ginger, shredded
• 1 spring onion, cut into sections
• 2 tablespoons soy sauce
• 2 inch root ginger, sliced
• 3 tablespoons soy sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon cooking wine
• 1 tablespoon sesame oil
• 1 cup water (you might need to adjust the water amount if you are using a deeper pot)
• 1 teaspoons sugar
• 2 bay leaves
• 3-5 star anises
• 3 dried chili peppers
• 1 spring onion
• 1 cinnamon bark
• Coriander for decorating
• steamed rice for serving

Directions

• Clean the chicken carefully. Set aside and drain.
• Spread soy sauce on both sides of the whole chicken and do a little message. Add ginger and spring onion shreds. Reset for 2 hours.
• In a sauce pan, add all the ingredients for simmer and discard the ginger and spring onion in marinating sauce and then pour the soy sauce back to pan too.
• Bring all the content to a boiling and then slide the chicken in. Be carefully about the hot sauce during the process.
• Cook for around 2 minutes until the chicken is slightly colored. Lower the fire to medium fire, cover your lid to cook for around 10 minutes or until you can easily insert a chop sticker in. Turn the chicken over twice during the process.
• Turn up the fire to chicken the sauce. Scoop the sauce and pour over the chicken to make sure it is evenly colored.
• Cool down slightly and then cut into chunks and serve with steamed rice.

Nutrition