Soy Chicken
Ingredients
1 kg whole chicken
300ml Kikkoman Soy Sauce (3 refill packs of 100ml Kikkoman Soy Sauce)
6 sliced of ginger
6 stalks of green onions, separate the white part from the green part (green part cut to 1 inch length, white part cut to 3 inch length)
3 star anise
2 pcs bay leaves
2 tsp sesame oil
300ml of water or Chicken stock (unsalted)
150ml of rice wine
1 cup of brown sugar
1 tsp salt
For the sauce
Poaching liquid – 150ml to 200ml
Cornstarch – 1 tbsp + Water (to thicken sauce) – 1 tbsp (optional)
Preparation
3 sliced of ginger
6 stalks of green onions (white part)
Bring whole chicken to room temperature.
Remove the chicken from the refrigerator about 30-60 minutes before cooking so it's not ice cold when entering the poaching liquid.
Put 3 slices of ginger and the white part of the green onions inside the chicken.
Tie legs of chicken near the body.
Season with salt.
6 stalks of green onions (green part)
3 star anise
2 pcs bay leaves
2 tsp sesame oil
300ml of water or Chicken stock (unsalted)
150ml of rice wine
1 cup of brown sugar
Preparing the poaching liquid
In a deep pot (narrower is better, so the chicken is well submerged), heat oil over medium heat.
Add remaining ginger, green onions, star anise, and bay leaves; stir until aromatic.
Add Kikkoman Soy Sauce rice wine, brown sugar, and water.
Bring to a gentle boil.
Poach the chicken
Submerge the chicken ｰ breast side down if possible. Reduce heat to low so that the liquid is barely simmering (small bubbles).
Cover the pot and poach for about 35-40 minutes.
After that, carefully flip the chicken over (breast side up) and poach another 10-15 minutes to ensure even cooking.
Rest & cool
Once cooked through, remove the chicken and let it cool slightly until safe to handle.
This allows flavors to settle and the skin to firm up slightly.
Make the sauce / glaze
Strain about 150ml of the poaching liquid into a small saucepan, discard solids.
Bring to a boil simmer lightly.
Optional, you can thicken it with a little cornstarch slurry.
Serve
Untie the chicken and remove the ginger and green onions from the cavities of the chicken.
Carve the chicken into serving pieces (around 10 pcs) and arrange on a plate.
Drizzle with the thickened sauce or serve it on the side.
Garnish with finely sliced scallions. Serve with steamed jasmine rice and vegetables.
TIP: The left over sauce can be use to cook adobo.
