Ingredients
- 1 whole chicken (approx. 900g)
- 5-6 ginger slices
Seasonings:
- 1/3 cup first extract soy sauce
- 1 tbsp dark soy sauce
- 2 tbsp shaoxing wine
- 1 cup water
- 28g rock sugar
- 2 tsp sesame oil
Steps:
- Remove excess fat, giblets and other unnecessary parts. Wash and clean the chicken inside and out. Dry thoroughly with kitchen paper.
- Mix the first extract soy sauce and dark soy sauce in advance and set aside.
- Add oil to a wok and heat to about 180°C over medium-high heat. Sauté the ginger slices until fragrant and golden brown on the edges.
- Put the chicken into the wok. Do not attempt to move the chicken for the first 1-2 minutes. Brown the chicken skin until golden yellow. Carefully flip the chicken to the other side. Sauté for another one or two minutes until the chicken skin turns golden yellow.
- carefully pour in the Shaoxing wine.
- Add the soy sauces and rock sugar. When the liquid comes to a boil again, add water. Cover the wok with the lid. Turn the heat to medium-low. Simmer for about 10 minutes.
- Open the lid. Turn the chicken over. Cook the chicken for another 10 minutes and then turn off the heat. Reserve the gravy in the wok.
- Insert a bamboo skewer or needle into the thickest part of the chicken leg. If liquid comes out clear, when the bamboo skewer or needle is pulled out, the chicken is perfectly cooked. Otherwise cover and cook the chicken for an additional 5 to 7 minutes.
- Remove the chicken from the wok. Let it cool for 30 minutes. Then carve the chicken and nicely arrange the chicken pieces on a plate.
- Brush sesame oil on the chicken skin. Reheat the gravy, pour it over the chicken pieces and serve.
