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Ingredients
- 3Â 1/2 lb Whole frying chicken
- 1/2 c. Dark soy sauce
- 1Â 1/2 c. Vegetable oil for braising
- 2 Tbsp. Peanut oil for stewing
- 4 x Green onions
- 1/2 tsp Chopped fresh ginger
- 4 c. Water
- 1/2 c. Medium sherry
- 1/2 c. Thin soy sauce
- 1 x Clove star anise
- 1 tsp Salt
- 3 x Lumps rock sugar
- 1 Tbsp. Sesame oil
- Â Â Cornstarch paste
Directions
- If serving more people, get more chickens. Chickens shouldn't exceed about 4 lbs. each. Marinating: Wash chicken thoroughly under cold water: dry. Cut off fat pockets around cavity opening. Place chicken in snug bowl. Brush or possibly rub dark soy sauce into skin; let stand in bowl for 30 min; repeat brushing several times. Remove from bowl. Braising: In wok heat oil for braising under medium high flame. When oil is warm, but not smoking, quickly lower chicken into oil. Protect yourself against splattering oil by holding wok lid over wok; do not actually cover it. Using large spoon, baste chicken with warm oil, & turn once or possibly twice so skin browns proportionately (about 10-15 min). Carefully remove chicken from wok, trying not to break skin. Stewing: Chop green onions into 2" sections. Heat peanut oil in heavy pot or possibly dutch oven, in that chicken will fit snugly.
- When oil is warm, add in green onions & ginger. Saute/fry till onions are lightly brown. Add in water, sherry, thin soy, star anise & salt. Bring mix to boil. While liquid is heating, loosely tie legs of chicken together with a piece of twine. Lower chicken into boiling liquid. Bring liquid to boil again, then reduce heat for very slow simmer. Chicken should actually be floating free in liquid. Cover & simmer for about 1 hour or possibly till chicken is very tender. Leave chicken in covered pot till 5 min before serving. Then remove it carefully to serving platter; remove twine. Remove all but 1 c. of liquid from pot (including onion pcs). Bring liquid to boil; thicken slightly with cornstarch paste; glaze with sesame oil. Pour sauce over chicken & serve.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 708g | |
| Recipe makes 4 servings | |
| Calories 1478 | |
| Calories from Fat 1179 | 80% |
| Total Fat 132.6g | 166% |
| Saturated Fat 19.34g | 77% |
| Trans Fat 2.11g | |
| Cholesterol 202mg | 67% |
| Sodium 4378mg | 182% |
| Potassium 716mg | 20% |
| Total Carbs 9.99g | 3% |
| Dietary Fiber 0.9g | 3% |
| Sugars 3.72g | 2% |
| Protein 54.53g | 87% |
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