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Chinese-Style Chicken

William Meppem

Chinese-Style Chicken recipe, brought to you by MiNDFOOD.

Chinese-Style Chicken

Serves 4

2 cups dark Chinese soy sauce

2 cups shao hsing Chinese cooking wine

4 cups chicken stock

2 cups dark brown sugar (or grated palm sugar)

6 green onions, sliced

4 garlic cloves, bruised

5cm piece ginger, peeled and thinly sliced

1 large orange, rind cut into strips

5 star anise

2 cinnamon sticks

1.8kg free-range organic whole chicken

1 tsp vegetable oil

1 large carrot, peeled and cut into matchsticks

3 green onions (extra), thinly sliced

½ wombok (Chinese cabbage), shredded

1 Put soy, wine, stock, 4 cups water, sugar, green onion (reserve ¼ cup), garlic, ginger, orange rind, star anise and cinnamon sticks in a large, deep saucepan over medium heat. Stir until sugar dissolves and mixture comes to the boil. Reduce heat to low and simmer for 
30 minutes to infuse flavours.

2 Add chicken to stock, breast side down, and cook, covered, for 30 minutes. Gently turn chicken over and cook for a further 20 minutes. Turn heat off and stand, covered, for 2 hours.

3 Meanwhile, to stir-fry vegetables, heat a wok over high heat. When hot swirl oil around wok. Add carrot and stir-fry for 
1 minute. Add green onion (extra) and stir-fry for 1 minute. Stir wombok through mixture and add 1 tbsp water. Cover vegetables for 1 minute or until tender.

4 Remove chicken from stock and cut, Chinese style, into pieces. Serve chicken in bowls with stir-fried vegetables and sprinkle with reserved green onion.

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