I love cooking chicken using this chinese recipe. It seriously is idiot proof and I seriously seriously mean that. It’s a great alternative to your roast chicken and don’t get me wrong I looooove a good roast chicken with its salty burnished skin but sometimes you just need to tear it up a little right?
Cooking chicken in a master stock is a super traditional Chinese way of cooking chicken and you can re-use the stock time and time again by just freezing it and then when you’re wanting to use it again, you just add the fresh ingredients again and bring it up to 6 litres and away you go. Obviously the more you use the stock the richer and deeper the flavours will become. I have read that some stocks in China are hundreds of years old and have been passed down from generation to generation. I don’t know about you but that sounds kinda funky, and not in a funky cold medina way.
The only thing is that you just need to plan ahead a little as it needs to sit in the stock for 3 hours, but it’s 3 hours off the heat so you can actually leave the house and leave chicken to get drunkedy drunk drunk and delicious in all that chinese wine and spices and when you come home you’ll be welcomed with silky, moist flavourful chicken.
In the recipe I have suggested that the chicken be cut up in the chinese way as asians like to get all into their bones. I wanted to take photos on how to do this but it all just got a bit too hard so I have found the only video I could find on you tube on how to do this. Granted this dude moves lightening fast and I didn’t cut through the drumsticks but it gives you some idea of how to work through this. Oh and you don’t need a giant axe like that, I just did it with my standard chef’s knife. If this is all a bit much for you just cut it up how you like.
master stock drunken chicken
adapted from Kylie Kwong’s Simple Chinese Cooking
serves 4 – 6
What you need:
- 1 x 1.6 kg chicken (get the best chicken you can afford)
- 3 cups shao hsing wine (this was available at the Supermarket in the Asian section otherwise try an Asian supermarket)
- 2 cups dark soy (available at local supermarket)
- 1 cup light soy (available at local supermarket)
- 2 cups brown sugar
- 12 garlic cloves, crushed
- 1 cup sliced ginger
- 10 star anise
- 8 spring onions/scallions, cut in half crossways
- 4 cinnamon quills
- 7 strips of orange zest (you could use mandarin as well)
- 1 tsp sesame oil
What to do:
Put all the ingredients except for the chicken into a large stockpot along with 6 litres of water. Bring to the boil, turn the heat down and let it simmer for 40 mins.
Meanwhile, rinse the chicken inside and out and cut away any excess fat. Once the stock has simmered for 40 mins, lower the chicken into the stockpot, breast side up and leave on heat for 14 minutes. There should be not much more than the occasional ripple in the master stock. Take the pot off the heat and let the chicken sit in the stock for 3 hours.
Take the chicken out and cut it up the chicken chinese style and serve with some master stock spooned over it with some rice and green chinese veg.