In many Chinatowns, you’ll often see glistening chickens hanging in restaurant windows, displayed alongside roast duck and slices of barbecued pork. This recipe captures that same irresistible flavour — and it’s surprisingly easy to make at home. The dish comes from the centuries-old Cantonese tradition of braising, a cooking style that traces its roots back to the Han Dynasty in Guangdong (formerly Canton). Unlike roasted chicken, this version is gently simmered in a rich “master stock,” allowing the soy sauce and aromatics to infuse the meat with deep, savoury flavour. As in many Chinese recipes, a touch of sweetness—often from sugar—balances the umami and saltiness beautifully. I like to serve it with simple condiments such as scallion-ginger oil or a spicy chili sauce. Once cooked, slice the chicken into bite-sized pieces and arrange them neatly on a platter so guests can choose their favourite cuts. Success guaranteed !
INGREDIENTS
1 Whole Chicken (About 1.5 kilo / 3 pounds) 2 Teaspoons vegetable oil 5-6 slices of fresh ginger slices 2 Scallions (cut in 8cm/3inches pieces) 3 Whole Star Anise 1 1/2 Cup Light Soy Sauce 1/2 Cup Dark Soy Sauce 3/4 Cup Sugar 1/4 Cup Shaoxing wine 6-8 Cups Water
PREPARATION
Take your chicken out of the refrigerator an hour before you plan to cook.
dRemove the giblets if any and thoroughly rinse the chicken inside and out.
Grab a medium-to-large stock pot. Ideally you want it tall and narrow, but a pot that will fit the chicken, since it should be totally submerged in the cooking stock. Put it over medium low heat, and add the oil and when hot, add the ginger slices and caramelize for 30 seconds. Then add the scallions and cook for another 30 seconds. Add the star anis and Shaoxing wine. Bring to a simmer to let some of the alcohol cook off. Add the light soy sauce, dark soy sauce, sugar and salt to taste and water. Bring the liquid to a simmer and cook on low heat for about 20 minutes. Using a large roasting fork inserted in the chicken cavity, lower the chicken in the pot breast side up. The chicken should be entirely submerged at this point.
Once the chicken goes in, the cooking liquid will cool down. Let it cook for about 5 minutes at medium high heat and bring the liquid back up to a soft simmer. Cover and keept it at this slow /soft boil for 25 minutes.
After 15 minutes, turn the chicken over so ensure the breast is also fully cooked.
Turn off the heat, keeping the pot covered, and let the chicken sit (breast side up) in the pot for another 25 minutes Using a meat thermometer inserted into the thickest part of the thigh to confirm it’s reached 165°F/74°C.
Transfer the chicken to a plate, cover it and let it rest for 10 to 15 minutes before cutting.
TIP DU JOUR
Keep the Master Stock after cooking – Let it cool off and freeze it for another time. It does get better over time.
You can also make this recipe using different chicken parts: chicken breast, wings, drumsticks, etc., adjusting the cooking time accordingly.
I serve it with a Scallion-Ginger sauce, and here is the recipe
SCALLION GINGER SAUCE
3 scallions, finely chopped and minced
3 slices of fresh ginger
1 Garlic clove, finely minced
1/2 cup vegetable oil
Finely chopping the scallions, ginger, and garlic gives a bright, aromatic relish that clings well to chicken or rice.
Heating the oil until it’s nearly smoking and pouring it over the aromatics “blooms” them: the hot oil cooks them just enough to release flavor without turning them brown, while preserving freshness, so each guest can use it at their own taste, spooning it over the chicken or mixing it into their rice.
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