Ingredients (for 4):
- Chicken - 1 (around 900 g)
- Sesame oil - 2 tsp
- Star anise - 2
- Cumin - 2 tsp
- Sichuan peppers - 1 tsp
- Dried mandarin peel - 1 quarter
- Cinnamon - 2
- Cardamom - 1
- Aromatic ginger - 4 slices
- Licorice - 4 slices
- Clove - 8
- Water - 4 cups
- Soy sauce - 1 bottle
- Dark soy sauce - 1 cup
- Chinese yellow wine - 2 cup
- Rock sugar - 1/2 cup
- Ginger - 30 g
- Garlic - 3 cloves
- Spring onion - 2 sprigs
Procedures:
1. Heat the water to boiling, then add star anise, cumin, Sichuan peppers, dried mandarin peel, cinnamon, cardamom, aromatic ginger, licorice and clove. Continue to cook until the water is reduced to half.
2. Filter the sauce.
3. Clean the chicken and wipe dry with kitchen paper.
4. Cook the marinade with soy sauce, dark soy sauce, Chinese yellow wine, rock sugar, ginger (smashed), garlic (smashed with skin), spring onion (tying the knots). Stir until the rock sugar is fully dissolved.
5. Immerse the chicken in, and use chopsticks to hold the chicken up, and continue to pour the sauce into the cavity until the sauce boils again.
6. Put the chicken down, with the breast facing down, and pour the sauce on the chicken to color it.
7. When the sauce boils, turn to lower heat and cover with lid to cook for 15 minutes. Then turn the chicken over and continues to cook until the sauce boils again. Cover with lid and turn off the heat and let it simmer for 20 minutes.
8. Remove the chicken, massage with sesame oil and then cut into pieces. Pour some sauce on it and serve.
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