Chiang-Yu-Chi – Chicken Braised in Soy Sauce

Rinse the chicken inside and out under cold running tap water and dry thoroughly with kitchen towel.

Have wine, tap water, soy sauce, rock candy, ginger, star anise and sesame seed oil handy.

In a heavy saucepan large enough to comfortably hold the chicken, bring the soy sauce, tap water, wine, star anise and ginger to a boil and add the chicken. It should be up to halfway in the liquid. Bring to a boil again, turn to moderate heat and cook in a covered saucepan on the stove for 20 minutes. Turn the chicken to the other side, add rock candy underneath and cook the chicken on the stove for another 20 minutes, basting. Turn off the heat and let the chicken cool in the covered cooking pot for 2 to 3 hrs.

The braising sauce is known as the basic sauce in China and is kept for red braised dishes. It will keep for two weeks in the ice box, and indefinitely in the freezer.

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