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SOY-BRAISED CHICKEN

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Serves: 4

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I like to serve the pieces of chicken with steamed rice and choy sum. This recipe comes from 'Campion and Curtis in the Kitchen'. It's a great one for people who like to *not* eat the skin of chicken as the meat's so well flavoured:) Though I *do* eat the skin;)

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Ingredients

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  • 1.6 kilograms chicken
  • 250 ml light soy sauce
  • 250 ml Chinese rice wine
  • 250 ml chicken stock (I like salt reduced for this)
  • 250 ml water
  • 3 star anise (whole)
  • 200 grams caster sugar

Method

  1. Place chicken breast side up, in a saucepan that will fit it snugly and that has a tight fitting lid. 
  2. Add all the other ingredients and place over a medium heat. Bring to boil, reduce heat, cover with lid and cook for 30 minutes. 
  3. Remove the lid, turn the chicken over, cover and cook for 15 minutes more. 
  4. Remove from heat, allow to stand, covered, for 15 - 20 minutes to rest before serving. 
  5. Chop chicken into pieces and serve with steamed rice and greens of your choice - drizzle the cooking liquid over the top:)

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