Ingredients (for 4):
- Chicken - 1 (around 1.1kg)
- Sesame oil - 1 tbsp
- Marinade - 1 pack
- Water - 4 cups
- Ginger - 1 piece
- Spring onion - 2 sprigs
- Garlic - 3 cloves
- Soy sauce - 1 bottle (500ml)
- Chinese yellow wine - 2 cups
- Rock sugar - 1/2 cup
- Oil - 2 tbsp
- Tea leaves - 60g
- Dried osamanthus - 2 tbsp
- Brown sugar - 1/2 cup
Procedures:
1. Heat the 4 cups of water to boiling, and then add in the marinade. Turn to medium heat and boil until it reduces to about 2 cups in volume.
2. Tie a knot for the spring onions.
3. Filter the marinade for later use.
4. Smash the ginger and garlic, and then add into a pot with the marinade, soy sauce, Chinese yellow wine, rock sugar and bring to boiling and the rock sugar fully dissolved.
5. Add in spring onion and cook briefly.
6. Filter the marinade for later use.
7. Clean up the chicken, and then use a spoon to insert into the cavity to hold it up. Add into the boiling marinade and continue to pour the marinade into the cavity to season the interior.
8. Remove the spoon and put the chicken breast down into the marinade. When it boils again, cover with lid and turn to low heat to cook for 15 minutes. Then turn it over and bring to boil again, cover with lid and turn off the heat to simmer for another 25 minutes.
9. Cover the bottom of the wok with tin foil.
10. Cover the wok lid with tin foil.
11. Heat the pan with oil, then add in the tea leaves and stir-fry until fragrant.
12. Add in dried osamanthus and continue to stir-fry briefly.
13. Add in brown sugar and continue to stir fry until the sugar melts.
14. Remove the tea leaves onto the tin foil in the wok.
15. Add in the rack and place the chicken on top.
16. Cover with lid and turn up to high heat, and cook for 5 minutes.
17. Remove the chicken and brush with sesame oil, then carve into pieces to serve.
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