How to Spatchcock a Chicken Like a Pro!

Name: How to Spatchcock a Chicken Like a Pro!
Total time: 90 min
Ingredients: 2 ½ lb Whole chicken; 1 tbsp Vegetable oil; 3 slices Ginger; 2 stalks Scallion; 4 tbsp Soy sauce; 2 tbsp Dark soy sauce; 2 tbsp Shaoxing wine; 1 tbsp Rock sugar; 1 Cinnamon stick; 2 Star anise; 2 Bay leaf

By CiCi Li · 90 min

Ingredients

Whole chicken2 ½ lb
Vegetable oil1 tbsp
Ginger3 slices
Scallion2 stalks
Soy sauce4 tbsp
Dark soy sauce2 tbsp
Shaoxing wine2 tbsp
Rock sugar1 tbsp
Cinnamon stick1
Star anise2
Bay leaf2

Instructions

Pat the chicken dry. Remove the backbone with kitchen shears, cut a small notch in the breastbone, and flatten the chicken.
Heat the cooking oil in a large pan over high heat.
Place the chicken skin-side down and sear for about 1 minute until lightly golden. Flip and sear the other side for another minute.
Add the ginger and scallions to the pan.
Pour in the water, soy sauce, dark soy sauce and Shaoxing wine. Add the rock sugar, cinnamon stick, star anise and bay leaves.
Cover and cook over medium-low heat for about 20 minutes, or until the chicken is fully cooked. Add a few minutes if the chicken is larger.
Remove the lid, raise the heat to high and reduce the sauce.
Check that the thickest part of the chicken reaches 165°F (74°C) and let it rest before slicing.

Summarized from CiCi Li's video. Watch it for the details.

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