Soya Sauce Chicken (鼓油雞 – See Yau Gai)
- 1 whole small free-range chicken (~1.5lb)
- 3 slices ginger
- 3 anise (八角 – bat gok)
- 1 cup dark soya sauce
- 1 cup light soya sauce
- Fill up halfway of the dutch oven with water (mine is a 4L dutch oven)
- 1 tsp salt
- Rock sugar, or 1 stick of Chinese brown sugar
- Prep the chicken:
- Wear your gloves. Wash chicken, inside and out, under running cold water. Peel off any blood clots and remaining internal organs if present. Pluck any feathers if you see them.
- In the sink, snip off the fingernails. Cut off the butt. Cut the head and neck off. On the chopping board, cut off the chicken feet ~1/2″ above the knee in order to fit the chicken into the pot. Store the neck and chicken feet in a container in the freezer to be used another day.
- Pat dry the chicken with a paper towel, inside and out.
- Add the ginger and anise to the sauce in a dutch oven and bring to a boil.
- Place in the chicken, breast-side down, and bring to a boil. Start to scoop the sauce onto the chicken after placing it into the pot. Once it has boiled, you can bring the heat down a notch to ~level 7.
- Turn the chicken 90 degrees every 5min, until you’ve cooked all sides, scooping sauce onto the chicken constantly (so expect to be at the stove for 20min).
- Then turn off the heat, and leave the chicken breast-side down, keeping the dutch oven covered. Leave it in for ~1hr until you have dinner ready.
- After cooking, strain out all the bits and pieces in the sauce, then put it in the fridge. Scrape off all the oil from the top the next day after it has consolidated. Then store it in the freezer for next time.