For this recipe, I used Lee Kum Kee Premium Soy Sauce. You can tell by the rich soy flavor and aroma that it’s made from high quality soy bean. Of course, it is brewed according to the traditional and natural method too.
1 tbsp oil
2 inch knob of ginger, sliced thinly
6 stalks green onions, cut into 1-inch pieces
2 star anise
½ cup rice wine, (I used Mijiu because that’s what I have on hand but you can also use shaoxing)
¾ cup Lee Kum Kee Premium Soy Sauce
¾ cup dark soy sauce
½ cup white sugar
1 tsp salt
5 cups water
5 tbsp grated Ginger
3 cloves garlic grated
10 stalks of green onions, chopped finely
4 tbsp of soya or canola oil
1 tbsp sesame oil
Make sure to use a pot that would keep your chicken submerged in the cooking liquid. Heat oil in it and sauté ginger until it turns a little brown. Add green onions and sauté for 20 seconds more.
Pour in rice wine and bring to a boil. Simmer for 5 minutes until alcohol evaporates. You’ll know the alcohol has evaporated when the smell becomes sweeter.
Pour in Lee Kum Kee Premium Soy Sauce, dark soy sauce. Add star anise, white sugar, salt, and water.
Stir and bring to a boil; Lower heat and simmer for 10 minutes.
Add the chicken and bring to a boil again. Simmer the chicken for 30-45 minutes or you can use a meat thermometer to check if it’s done.Temperaure should be 165ºF at the thickest part of the chicken.
Make the Ginger Sauce while chicken is simmering. Grate the ginger and garlic. Squeeze out the juice from the ginger and garlic mixture then add the green onions and salt.
In a small pot, heat soya or canola oil and sesame oil.
Pour it onto the ginger, garlic, green onion, mixture and let it sit to infuse.
Remove the chicken from the pot and let it rest for 10 minutes before serving.
Chop the chicken and serve it with the Ginger Sauce, the sauce it was boiled in, and steaming hot rice.
This serving is good for a family of three or four