HONG KONG SOY SAUCE CHICKEN.- This is the recipe from the Michellin Star Restaurant in Singapur hailed all over for the wonderful flavor! The recipe and photos are from the original stand in Singapore!...
This is actually an easy preparation, just takes a while, but you will be rewarded with very juicy and flavorful Chicken. This preparation makes the skin shiny and dark brown while the meat absorbs the flavors!
The ingredients you will need: (In Mexico, Mercado LIbre, gets all supplies): Also in Chinese, Japanese & Corean Markets:
This recipe is for a small chicken, no larger than 1 K. This is due to the size of pots they had. If you have a larger pot you can use a larger chicken, adjust ingredients for this larger size.
1 Chicken, Whole
1/2 cup Light Soy Sauce
1 Tbsp Sesame Oil
1 Tbsp Chinese Cooking Wine - Shaoshing or other
1 Tbps Black Vinegar
4 cups Water
Vegetable Cooking Oil, as needed
8 Tbsp Brown Sugar
5-6 Star Anise
10-12 Cloves
2 Cinnamon Sticks
1/2 - 1 tsp White Pepper or to taste
8 -10 Garlic Cloves
3 pieces Ginger, about 2" each
Spring Onions
Parsley
1.- Heat up the wok. Saute the garlic, ginger, star anise, cloves and cinnamon in a little hot oil over low hear until their aroma is released.
2.- Add the dark soy sauce, light soy sauce, black vinegar, cooking wine, sesame oil and water to the work. Bring to a boil.
3.- Add the brown sugar. Add a dash of white pepper for taste.
4.- Bring the mixture to a boil. Taste it, you can add soy or brown sugar until you get the desired savouriness and sweetness is achieved.
5.- When the taste is correct, transfer the mixture from the wok to a stock pot. Once more, bring it to a boil over high heat.
NOTE: If you don't have a wok, use a stock pot from the beginning and proceed as shown.
6.- Gently lay the chicken into the boiling liquid, with the breast facing down.
7.- Keep it at high heat to bring it back to a boil. Should be bubbling and churning inside the pot.
8.- Turn the chicken over with breast facing up. The cavity should be completely full of the liquid and the leg join at the hip should be under liquid as well. Top up with boiling water if necessary to keep the bird fully submerged.
9.- When the pot is bubbling steadily, turn off the heat and place a well fitting lid on the pot.
10.- Now leave the chicken to poach in the hot liquid for about 40-45 minutes. If you're using a larger bird, give it some extra time. You can use an Instant Read Thermometer to insure the correct temperature.
11.- After 30-40 minutes, check the temperature. If it's done, remove the chicken. If not, then keep it in the hot soy liquid for a while longer. Check temperature again.
12.- Once done place the chicken on a cutting board and cover with foil to rest about 10 minutes and allow it to cool a little so you can cut it up.
NOTE: The liquid stock can be reused. You can freeze for a later use too. Just needs some additional water and once you taste it you will be able to tell if more spices and sauces should be added.
This is the actual stall at the Singapur Hawker Market.... An amazing place!
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