An easy, delicious, and fast recipe for any week night dinner. The chicken comes out flavorful with a sweet and tangy glaze.
Ingredients: (Serves 4)
- 1.5 kg (3 lb 5 oz) chicken
- 1 tablespoon ground Sichuan peppercorns
- 2 tablespoons grated ginger
For the marinade:
- 2 tablespoons sugar
- 3 tablespoons Shaoxing rice wine
- 310 ml/10¾ fl oz/1¼ cups dark soy sauce
- 185 ml/6 fl oz/¾ cup light soy sauce
- 625 ml/2½ fl oz/2½ cups oil
- 440 ml/15¼ fl oz/1¾ cups combined chicken and meat stock
- 2 teaspoons roasted sesame oil
Method:
Rinse the chicken, drain, and remove any fat from the cavity opening and around the neck. Cut off and discard the parson’s nose.
Rub the Sichuan peppercorns and ginger all over the inside and outside of the chicken.
To make the marinade, combine the sugar, rice wine and soy sauces. Add the chicken and coat with the marinade. Leave in the fridge for at least 3 hours, turning occasionally.
Heat a wok over high heat, add the oil and heat until very hot. Drain the chicken, reserving the marinade, and fry for 8 minutes until browned.
Put the chicken in a clay pot or casserole with the reserved marinade and stock. Place over moderate heat and bring to the boil. Reduce heat, simmer, covered, for 35 – 40 minutes. Leave off the heat for 2 hours. Drain the chicken, reserving the cooking liquid. Brush with sesame oil. Refrigerate for 1 hour.
Using a cleaver, chop the chicken through the bones into bite-sized pieces, pour over a couple of tablespoons of heated reserved cooking liquid.
Based on 5 Review(s)