Advertising
Advertising
Soy sauce chicken is a classic Cantonese dish with legions of fanatics. Though it isn't always tough to prepare dinner, conventional recipes use elements like rock sugar, cheap (a medicinal ingredient made from solar-dried tangerine peels), and Chinese rose wine that may be tough to supply inside the US. Here, we take a shortcut with a quintessentially
Ingredients
For the Chicken:
One 3 1 / 2- to 4-pound (1.6 to 1.8kg) chicken, backbone removed and chicken cut in half lengthwise through the breastbone
1 tablespoon (12g) kosher salt
1/4 cup (60ml) Chinese rose wine or Shaoxing wine, divided (see note)
For the Poaching Liquid:
1 tablespoon (15ml) vegetable oil
1 large shallot (50g), thinly sliced
2 garlic cloves, peeled and smashed
One 2-inch piece ginger, peeled and thinly sliced
5 pieces whole star anise
One 2-inch cinnamon stick smashed
1/4 teaspoon ground white pepper
3 cups (710ml) Coca-Cola (two 12-ounce cans)
1 3/4 cups (420ml) dark soy sauce
1 cup (240ml) water
3/4 cup (175ml) honey
2 scallions, cut into 3-inch pieces and lightly smashed
To Serve:
Steamed white rice
Sliced scallions
Directions
1.
For the Chicken: Using clean hands, rub salt generously over chicken skin to remove any rough imperfections. Using a brush, brush 2 tablespoons (30ml) wine over the surface of the chicken. Set aside.
2.
For the Poaching Liquid: In a Dutch oven, heat oil over medium-high heat until shimmering. Add shallot, garlic, ginger, star anise, and cinnamon and cook, stirring occasionally, until fragrant, about 1 minute. Stir in white pepper and cook until fragrant, about 30 seconds longer. Stir in Coca-Cola, soy sauce, water, honey, and scallions. Bring mixture to boil, and simmer, stirring occasionally, until bubbling subsides about 15 minutes.
3.
To Poach: Stir in the remaining 2 tablespoons (30ml) wine. Gently lower chicken in the pot, breast-side up and return to boil over medium heat. Reduce heat to low, cover, and simmer for 10 minutes. Uncover and carefully flip chicken breast-side down. Cover and simmer 10 minutes longer. Turn off heat and let chicken stand, covered, until thickest part of breast registers 150 ° F and legs register 165 ° F, 20 to 30 minutes. Transfer chicken, breast-side-up, to serving platter, cover loosely with foil and let rest for at least 10 minutes before serving.
4.
Meanwhile, bring poaching liquid to simmer, and cook, uncovered, until slightly reduced and thickened, 10 to 15 minutes. Adjust seasoning with water or salt to taste. Ladle liquid over rested chicken to lacquer and fill in any light spots. Serve over steamed white rice, passing extra poaching liquid and sliced scallions at the table.
For the Chicken:
One 3 1 / 2- to 4-pound (1.6 to 1.8kg) chicken, backbone removed and chicken cut in half lengthwise through the breastbone
1 tablespoon (12g) kosher salt
1/4 cup (60ml) Chinese rose wine or Shaoxing wine, divided (see note)
For the Poaching Liquid:
1 tablespoon (15ml) vegetable oil
1 large shallot (50g), thinly sliced
2 garlic cloves, peeled and smashed
One 2-inch piece ginger, peeled and thinly sliced
5 pieces whole star anise
One 2-inch cinnamon stick smashed
1/4 teaspoon ground white pepper
3 cups (710ml) Coca-Cola (two 12-ounce cans)
1 3/4 cups (420ml) dark soy sauce
1 cup (240ml) water
3/4 cup (175ml) honey
2 scallions, cut into 3-inch pieces and lightly smashed
To Serve:
Steamed white rice
Sliced scallions
Directions
1.
For the Chicken: Using clean hands, rub salt generously over chicken skin to remove any rough imperfections. Using a brush, brush 2 tablespoons (30ml) wine over the surface of the chicken. Set aside.
2.
For the Poaching Liquid: In a Dutch oven, heat oil over medium-high heat until shimmering. Add shallot, garlic, ginger, star anise, and cinnamon and cook, stirring occasionally, until fragrant, about 1 minute. Stir in white pepper and cook until fragrant, about 30 seconds longer. Stir in Coca-Cola, soy sauce, water, honey, and scallions. Bring mixture to boil, and simmer, stirring occasionally, until bubbling subsides about 15 minutes.
3.
To Poach: Stir in the remaining 2 tablespoons (30ml) wine. Gently lower chicken in the pot, breast-side up and return to boil over medium heat. Reduce heat to low, cover, and simmer for 10 minutes. Uncover and carefully flip chicken breast-side down. Cover and simmer 10 minutes longer. Turn off heat and let chicken stand, covered, until thickest part of breast registers 150 ° F and legs register 165 ° F, 20 to 30 minutes. Transfer chicken, breast-side-up, to serving platter, cover loosely with foil and let rest for at least 10 minutes before serving.
4.
Meanwhile, bring poaching liquid to simmer, and cook, uncovered, until slightly reduced and thickened, 10 to 15 minutes. Adjust seasoning with water or salt to taste. Ladle liquid over rested chicken to lacquer and fill in any light spots. Serve over steamed white rice, passing extra poaching liquid and sliced scallions at the table.
Advertising