Soy Braised Chicken
Also called Jiang You Ji. Can be served hot or cold.
- 1 whole chicken, about 1.5kg
- 1 Tbsp ground peppercorns
- 2 Tbsp ground fresh ginger
- 3 Tbsp light soy sauce
- 2 Tbsp dark soy sauce
- 3 Tbsp Chinese rice wine or dry sherry
- 1 Tbsp light brown sugar
- vegetable oil for deep frying
- 2.5 cups stock or water
- 2 tsp salt
- 25 rock sugar
- lettuce leaves, garnish
- Rub the chicken both inside and out with ground pepper and ginger. Marinate the chicken with the soy suaces, wine and sugar for at least 3 hours, turning several times.
- Heat the oil in a preheated wok, remove the chicken from marinade and deep-fry for 5-6 minutes or until brown all over. Remove and drain.
- Pour off the excess oil, add the marinade with the stock, salt, rock sugar and bring to boil. Braise the chicken in the sauce for 35-40 minutes under cover, turning once or twice.
- Remove the chicken from the wok and let it cool down a little before chopping it into approxiamtely 30 bite sized pieces. Arrange pieces on bed of lettuce and pour some of hte sauce over and serve. The remaining sauce can be stored and the fridge and re-used later.
The Complete Chinese and Asian Cookbook
Created on Sun, 02 Apr 2006, 4:17pm
Last changed on Sun, 03 Dec 2006, 4:19pm