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Soy braised corn-fed chicken
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Prep Time:
45 minutes
Cook Time:
75 minutes
Total Time:
120 minutes
Ingredients:
  • 393.75 gm dark soy sauce (see note)
  • 312.50 ml shao hsing cooking wine, rice wine or dry sherry (see note)
  • 765.00 gm chicken style liquid stock
  • 225.00 gm dark brown sugar
  • 5 star anise
  • 5cm piece ginger, sliced
  • 1.6kg free-range, corn-fed chicken, washed and pat-dried
  • fresh rice noodles, to serve
  • steamed baby bok choy, to serve
Instructions:
  • In a large, heavy-based saucepan, combine soy sauce, wine, stock, sugar, star anise, cinnamon, and ginger. Cook over low heat, stirring occasionally, until the sugar dissolves and the sauce comes to a gentle boil, about 15 minutes. Reduce heat to low.
  • Place the chicken in the saucepan, cover, and simmer for 30 minutes. Gently flip the chicken over and continue to cook covered for another 30 minutes. Remove the saucepan from the heat and let it rest for 30 minutes. Take out the chicken, cover it, and keep it warm.
  • Bring the saucepan back to the heat, allowing the sauce to come to a boil. Reduce the heat and simmer the sauce uncovered for 15 minutes, or until it thickens. Strain the liquid through a sieve.
  • Cut the chicken into bite-sized pieces and serve it drizzled with sauce alongside rice noodles and bok choy.
  • Remove all meat from the chicken carcass and place it atop the noodles. Drizzle with sauce before serving.

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