Ingredients:
Hong Kong Egg Noodle
Shiitake mushroom ~ soak with hot water and reserve the liquid
Cai Xin ~ Blenched
1 whole chicken
2 tbsp oil
7 sliced ginger
2 scallions ~ cut 3 parts
4 clove garlic ~ smashed
1 cup rock sugar
2 tsp salt
8 cups water ~ (use the mushroom water)
Spices
1 tbsp black peppercorn
1 bark cinnamon stick
3-star anise
6 cloves
Sauces
1-1/2 cup Chinese rice wine/Shaoxing wine/Chinese rose wine
1-1/2 cup light soy sauce
1-1/4 cup dark soy sauce
Coating
1 tbsp Maltose
1-2 tbsp hot water
1 tsp sesame oil
Directions/Instructions:
- Remove any feathers and innards from the cavity. Exfoliate the inside and outside of the chicken with coarse salt to remove the smell. Then rinse chicken thoroughly and drain dry. Chop off the chicken feet and fats if any. Do not remove the head and neck of the chicken as it provides a good grip for dunking the chicken in and out of the boiling sauce.
- Heat the oil in a narrow tall pot that will just fit the whole chicken which should be totally submerged in the cooking liquid. Add the ginger, garlic, and spring onion and stir-fry for a min. Then add the star anise, cinnamon stick, mushrooms, mushroom soaking liquid, wine, light soy sauce, dark soy sauce, sugar, and water. Bring to a boil.
- Once the sauce is boiling for about 5 mins, turn the heat to low. Let the chicken simmer for another 15 mins then turn off the heat but DO NOT open the cover. Let the chicken continue to stew in the hot sauce for another 60 mins.
- Remove the chicken and transfer it to the chopping board. Brush the whole chicken with Maltose coating and let it rest completely.
- Ladle a small soy sauce mixture on the plate, top with Hong Kong egg noodles, sliced Shiitake mushroom, Cai Xin, and cut soy sauce chicken. Serve immediately
Note: Freeze the sauce/cooking liquid for use again. Can also make this recipe with chicken leg quarters and reduce the cooking time accordingly, since it is easier to handle and fast to cook.
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