RECIPE
Ingredients:
I whole chicken (I used 6 whole chicken legs instead)
4 Tbsp Chinese rose wine
1 Tbsp red distilled grains
1000 – 1500ml water
500 – 1000ml light soy sauce
Spices:
5 slices “gan chao” (Chinese liquorice)
1pc dried tangerine peel
5 start anise
Ā½ “luo han guo”
1 “chao guo”
10 cloves
1″ cinnamon stick
3 slices “dang gui”
Seasoning:
200ml light soy sauce
200g rock sugar
Ā Method:
- Blanch chicken in boiling water, drain well and set aside
- Boil seasoning in a pot until sugar is completely dissolved or until the soy sauce is slightly thickened, remove from heat and set aside
- To make the stewing stock, boil the water and light soy sauce in a deep pot until boiling … add in all the spices and red distilled grains and continue to boil for 5 minutes …blend in the thickened seasoning and rose wine and bring stock back to the boil
- Place the chicken in the the stock ….bring to the boil and then continue to stew, covered, over a low heat for 10 minutes
- Remove from heat, leave the chicken to soak in the stock for further 20 minutes or until the flavour has been absorbed and the chicken is cooked through
- Dish up and drained … chop into bit-sized pieces and serve hot with rice