Ingredients
- 8 slices ginger
- 1 head garlic
- 2 bunches green onion
- 4 star anise
- 2 sticks cinnamon
- 1 1/2 tsp szechuan peppercorns
- 1 tsp fennel
- 1 1/2 tsp cloves
- 1 1/2 cup light soy
- 1 1/2 cup dark soy
- 2 tsp salt
- 6 oz rock/palm sugar
- 8 cups hot water
- chicken
Directions
1. Take chicken out of the fridge to get to room temperature
2. Sauté garlic, ginger and scallions in oil on low heat until fragrant
3. Add dry spices and continue to heat until fragrant
4. Add soy sauces, salt and most of the sugar - simmer for 20 minutes, taste for final seasoning adding more salt/sugar as needed
5. Add chicken to the liquid, breast side up (liquid should not cover the breast)
6. Turn up heat to medium high until temperature of liquid reaches ~200F, then turn down heat to maintain temperature
7. Cook for 25 minutes, cover off, baste breast with liquid
8. Take off heat, flip chicken breast side down with tongs, cover for 15 minutes
9. Remove from heat and carve once cooled
- 8 slices ginger
- 1 head garlic
- 2 bunches green onion
- 4 star anise
- 2 sticks cinnamon
- 1 1/2 tsp szechuan peppercorns
- 1 tsp fennel
- 1 1/2 tsp cloves
- 1 1/2 cup light soy
- 1 1/2 cup dark soy
- 2 tsp salt
- 6 oz rock/palm sugar
- 8 cups hot water
- chicken
Directions
1. Take chicken out of the fridge to get to room temperature
2. Sauté garlic, ginger and scallions in oil on low heat until fragrant
3. Add dry spices and continue to heat until fragrant
4. Add soy sauces, salt and most of the sugar - simmer for 20 minutes, taste for final seasoning adding more salt/sugar as needed
5. Add chicken to the liquid, breast side up (liquid should not cover the breast)
6. Turn up heat to medium high until temperature of liquid reaches ~200F, then turn down heat to maintain temperature
7. Cook for 25 minutes, cover off, baste breast with liquid
8. Take off heat, flip chicken breast side down with tongs, cover for 15 minutes
9. Remove from heat and carve once cooled
