Spicy Soy Sauce Chicken
- 1 young chicken, about 2 1/2 pounds
- 3 tablespoons Chinese rice wine or dry sherry
- 2 green onions
- 3 - 4 tablespoons rock sugar or brown sugar
- 1 cup light soy sauce
- 3/4 cup dark soy sauce
- 3/4 cup chicken broth, or as needed
- 1 clove star anise
- 2 or 3-inch cinnamon stick
- 2 slices ginger
Wipe the chicken with a damp cloth. Rub the rice wine over the skin. Marinate the chicken in the refrigerator for 30 minutes.
Cut the green onion on the diagonal into 1-inch pieces. In a large saucepan, bring the soy sauce and rock sugar or brown sugar to a boil, stirring to dissolve the sugar. Add the chicken broth, star anise, cinnamon stick, and ginger.
Add the marinated chicken and bring back to a boil. Reduce the heat and simmer the chicken, covered, until the chicken is cooked through (30 to 40 minutes). Remove the chicken, cool slightly and chop into bite-sized pieces. Serve hot, with the sauce reboiled and poured over, or serve cold.
Yield: 4 Servings