Golden Chicken

Name: Golden Chicken
Ingredients: 1 1/2 kg chicken; 1 piece gingerroot, size of small walnut; 1 spring onion; Simmering Sauce; 1 cup water; 1 cup light soy sauce; 3 tablespoons dark soy sauce; 1 1 tablespoon shaoxing wine or 1 tablespoon dry sherry; 1 tablespoon hoisin sauce; 1 tablespoon honey; 1 teaspoon sesame oil; 2 whole star anise; 1 bay leaf; 2 teaspoons brown sugar

14 ingredients

8 steps

Ingredients

1 1/2 kg chicken
1 piece gingerroot, size of small walnut
1 spring onion
Simmering Sauce
1 cup water
1 cup light soy sauce
3 tablespoons dark soy sauce
1 1 tablespoon shaoxing wine or 1 tablespoon dry sherry
1 tablespoon hoisin sauce
1 tablespoon honey
1 teaspoon sesame oil
2 whole star anise
1 bay leaf
2 teaspoons brown sugar

Directions

1

Wash chicken well and pat dry with paper towels.
2

Place ginger and spring onion in the cavity of the chicken.
3

Bring the sauce ingredients to the boil in a saucepan large enough to hold the chicken. Make sure honey and sugar dissolve completely.
4

Place the chicken in the saucepan with the sauce. Bring back to the boil, basting the sauce over the chicken, then reduce heat to a low simmer.
5

Simmer the chicken for 15 minutes; the sauce should be just bubbling. Turn the chicken over to cook for another 15 minutes, then return the chicken to its back again for a final 25-30 minutes of low simmering.
6

The chicken is cooked when the flesh on the drumstick has shrunk back from the bone.
7

Remove the chicken to cool to room temperatures, then chop into pieces, chinese style, for serving.
8

To serve, spoon about 3 tablespoons of the reheated sauce over the chicken and garnish attractively with fresh spring onion curls.