Chinese Recipes
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Ingredients
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| 1 |
Roasting chicken |
2 kg |
| 2 |
Dark soy sauce |
1 cup |
| 3 |
Chinese wine or dry sherry |
1/4 cup |
| 4 |
Fresh ginger, peeled and sliced |
2-inch piece |
| 5 |
Garlic |
1 clove |
| 6 |
Star anise |
8 |
| 7 |
Sugar |
1 tablespoon |
| 8 |
Sesame oil |
1 tablespoon |
| 9 |
Cold water |
1 + 1/2 cups |
| Method |
Put the washed chicken into a wide saucepan, breast side down, then add all
the ingredients except the sesame oil. Bring slowly to a boil, reduce the heat,
cover and simmer for 15 minutes. With the help of tongs, turn chicken over,
put the lid back and simmer for more 20 minutes, by basting the breast with
liquid every 5 minutes.
Remove from the heat and leave it covered until cool. Remove the chicken
out of the sauce, put on serving platter and brush with sesame oil. Serve.
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| Servings -5 |
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| Introduction
of the dish |
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Red cooking is the term applied to cooking in the dark
soy sauce. The liquid that remains after cooking is called a master sauce.
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