Thursday, January 07, 2010

Soy Sauce Chicken

This is one of my favorite dishes - my mom makes it for me every time I go home. This method of cooking results in an incredibly tender, juicy and flavorful chicken - it goes really well with white rice and some sautéed or steamed vegetables.


garlic powder
red wine
one whole chicken
soy sauce
one star anise
cilantro (coriander)
sesame oil

Clean chicken, remove innards and trim off wing tips and excess fat, if any. Rub the whole chicken, both inside and outside, with some red wine, salt, pepper and garlic powder.

Place in large, nonstick pot over medium heat and brown on all sides. Pour off excess chicken fat, if any.

In a small bowl, mix 1/2 cup soy sauce, 1/4 cup red wine, 1/3 cup water, 1 tsp sugar and 1 tsp pepper, 2 star anise and 1/4 cup sesame oil.

Place innards (optional) in pot, along with the sauce in the small bowl. Add chicken to the pot, and cover. Place pot over low-medium heat and bring sauce to a simmer. Cook chicken, turning every 5 minutes or so, so that all sides of the chicken cook in the sauce for a while. Check for doneness after 20 to 30 minutes - if juices run clear when chicken is pierced, it is ready.

Remove chicken from pot and place on serving dish. In a small bowl, mix 1 tsp cornstarch with a little water to make a paste and then add to the sauce in the pot. Stir until sauce thickens, and then add chopped cilantro to sauce. Pour sauce over chicken and serve.

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