Cooking time: 60 min

Serving: Yields 1 chicken

Ingredients:

●     1 whole chicken (cleaned and cavity emptied)

●     1 tbsp oil

●     2 cloves

●     3 pcs star anise

●     1 cinnamon stick

●     4 garlic cloves with skin (smashed)

●     5 cm ginger (sliced into fine strips)

●     1 bunch spring onion (sliced into fine strips)

●     1L - 2L chicken stock

●     250 ml light soy sauce

●     110 g brown sugar

●     4 pcs orange or mandarin peel

Instructions:

1. Sauté spices

●     Heat up a pan with cooking oil over medium-low heat.  Toss in the cloves, star anise, cinnamon stick, garlic and ginger.

●     Sauté until fragrant.

2. Braise chicken

●     In a pot, pour in the chicken stock, light soy sauce, brown sugar, orange peel, and soup bag.  Increase the heat, cover, and bring to a slow boil.

●     Lower the chicken slowly into the pot breast side up.  Make sure any air pockets in the cavity fill up completely with liquid.  The chicken should be entirely submerged at this point.  If you wish, you can adjust the colour of the solution by adding more soy sauce.

●     Place over high heat and bring to a boil.  Reduce heat to low and cook, turning the chicken occasionally for 1 hour or until chicken is cooked through and very tender.

●     Use the sauce from the pot to occasionally baste the chicken and keep the skin moist as it cools.

●     Add spring onions and fry for 1 minute.

●     Dish out and transfer all the spices into a soup bag, along with the spring onions

Posted by Coba Grills and we thank Asian Food Network for this delicious recipe and the recipe link https://asianfoodnetwork.com/en/recipes/cuisine/chinese/soy-braised-chicken.html