Wineshark Cooking Class - Soy Marinated Chicken in Casserole 砂鍋豉油雞

Ingredients (for 4):

• Chicken - 1
• Water - 3 litre
• Soy sauce - 1 litre
• Red yeast - 20 g
• Dried mandarin peel - 1
• Licorice - 10 g
• Bay leaves - 10 g
• Cinnamon - 10 g
• Clove - 5 g
• Spicy ginger - 20 g
• Cumin - 10 g
• Star anise - 5
• Rock sugar - 300 g
• Hot water - 80 ml
• Soy sauce - 30 ml
• Oyster sauce - 25 ml
• Sugar - 60 g
• Dark soy sauce - 1 tsp
• Soy sauce - 2 tsp
• Shallot - 5
• Garlic - 5
• Spring onion - 20 g
• Ginger - 5 slices
• Chinese yellow wine - 1 tbsp

Procedures:

1. Cook the marinade by boiling the water and add soy sauce, red yeast, dried mandarin peel, licorice, bay leaves, cinnamon, clove, spicy ginger, cumin and star anise. When the water boils, lower the heat and cook for 30 minutes.

2. Turn off the heat and add rock sugar to mix well. 

3. Clean up the chicken and remove excess fat. 

4. Soak the chicken in the re-heated marinade.

5. When the sauce re-boils, turn to low heat and continue to cook the chicken for 5 minutes. Then switch off the heat and cover with lid, allowing the chicken to simmer for another 35 minutes.

6. Prepare the chicken sauce by cooking together hot water, soy sauce, oyster sauce, sugar, dark soy sauce together.

7. Cut the spring onion into sections. Cut the shallow in halves. Cut the garlic in halves, and cut the ginger into thick slices.

8. Heat the casserole with oil, then add the ginger, shallot, garlic and spring onion in to stir-fry until fragrant.

9. Add the chopped chicken pieces. Pour in the sauce and cook with the lid on until the sauce boils again.