Chicken In Soy Sauce (Red Cooked)
|Black peppercorns||6 (15 Gram / 1/2 Ounce Total Weight Of Mixed Spices)|
|Dried orange peel||1⁄2|
|Liquorice powder||1⁄2 Teaspoon|
|For seasoning sauce|
|Soy sauce||2 Tablespoon|
|Sugar crystals||1 Ounce|
|Water||1⁄2 Pint (300 Milliliter)|
|Chicken joints||1 Pound (500 Gram)|
Tie all the spices in a cloth and put them in a saucepan with the seasoning sauce.
Bring to the boil and simmer for 20 minutes.
Add the chicken to the prepared stock, cover and simmer for 10 minutes.
Turn the chicken to ensure that it has all been immersed in the stock and simmer for 10 minutes more.
Remove from the heat and leave the chicken to cool in the stock.
Take out the chicken, brush it all over with sesame oil, cut into bite-sized pieces and serve cold.