How my dad cooks the Juiciest Whole Chicken (豉油雞)

De Made With Lau · 90 min

Ingredientes

Preparación

1. Rinse the chicken if you wish, paying attention to the inside of the breast and the cavity, then clean every surface the raw chicken touched.
2. Drain the chicken, place it in a large pan or dish, and pour boiling water over it to blanch it slightly.
3. Set the chicken in a bowl with the cavity facing down to drain.
4. Break the star anise into smaller pieces, wrapped in a paper towel and smacked with the side of a heavy knife. Cut the green onions into thirds or long batons, slice the ginger, and quarter the shallots.
5. Heat a wok on high and add the oil. Fry the ginger for 20 seconds, then the shallots for 20 seconds, then the crushed star anise for 10 seconds, then the green onion for 10 seconds.
6. Stir in the rice wine carefully. Add the light soy sauce and cook 30 seconds, then add the boiling water and cook 30 seconds, then add the rock sugar and cook 30 seconds.
7. Add the tamari or dark soy sauce and cook 20 seconds, then add the remaining rice wine. Reduce to low and cook 2-3 minutes until the sugar has fully dissolved.
8. Transfer the chicken to a larger pot deep enough that it is at least half-submerged in the sauce. Pour in the sauce, bring to a simmer on low heat, and soak the chicken covered for 15 minutes.
9. Flip the chicken, cover, and soak on low heat for about 15 minutes more. For a 4 lb chicken, flip once more and cook a further 10 minutes on low with the lid on.
10. Check doneness by inserting a chopstick into the thickest part: the juices should run clear with no redness. Alternatively, a food thermometer should read 165°F (75°C) internal.
11. Place a bag of ice in a large bowl, set the cooked chicken on top, cover with a second bag of ice, and cool for 10-20 minutes before cutting.
12. Meanwhile, boil the soy sauce, then store the leftover sauce for reuse. Use 3 ladlefuls for this dish.
13. Carve the chicken section by section: halve it lengthwise, separate each wing, thigh and drumstick, cut the breast in half lengthwise and chop into 1-inch pieces, separate the drumstick from the thigh and chop both into 1-inch pieces, and detach the wing tip. Repeat for the other half.
14. Bring the 3 ladlefuls of sauce to a boil over high heat. Turn the heat to low, then slowly stir in the cornstarch slurry (cornstarch mixed with water) until smooth, adding more or less as preferred.
15. Add sesame oil a little at a time, tasting between additions, then spoon the sauce over all the chicken pieces.

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