See Yo Gai Red Cooked Chicken
|Chicken||1 1⁄4 Kilogram|
|Dark soy sauce||1 1⁄2 Cup (24 tbs)|
|Cooking wine/Sherry||1⁄2 Cup (8 tbs)|
|Sesame oil||1⁄2 Tablespoon|
|Garlic||2 Clove (10 gm)|
|Sugar||1 1⁄2 Tablespoon|
|Five spice powder||1 Teaspoon|
|Fresh grated ginger||1 Tablespoon|
|Water||2 Cup (32 tbs)|
Take a pan into which the chicken will just fit, so that the water and soya mixture cover as much of the chicken as possible.
Put the chicken into the pan, breast down.
Add all the ingredients with water except sesame oil.
Bring slowly to the boil, then reduce heat, cover and simmer gently for 20 minutes, using tongs, turn chicken over.
Cover again and simmer for 15 minutes, basting breast with the liquid every 5 minutes.
Remove from heat, leave it covered until cool.
Take out the chicken from the sauce, place on a serving dish, brush with sesame oil.
Traditionally the chicken is cut into two lengthways using a very sharp cleaver, each half is cut into 3.5 cm.
(1 1/2) strips.
If you find this difficult, simply carve the chicken into joints.
Serve with soya sauce or sweet or sour sauce.