Neil Perry's Soy Sauce Chicken
(from Simply Asian by Neil Perry)
1 free-range chicken (approx 1.4 kg)
1 cup light soy sauce
1 cup shao xing wine
1 cup sugar
5 whole star anise
Bring a large pot of water to the boil and then turn off the heat. After 5 minutes, plunge the chicken, breast side down, into the pot and leave for 1 minute. Remove the chicken and discard the water. Rinse the chicken in cold water and dry with kitchen paper. (I usually am too lazy and skip this step to save time. It doesn't seem to affect the dish toooo much)
In a pot that will fit the chicken snugly, combine the soy, shao xing, star anise, sugar and 2 cups water. Bring to the boil and cook for 5 minutes , then add the chicken, breast side down and simmer for 30 minutes (if I skipped the first step then I do this with the lid on for the first 10 minutes).
No matter how many times I have learnt to chop a chicken, I always end up hacking into it and it looks like a shredded, mangled mess. So apologies for the messy presentation. But it was still wonderfully succulent and the sauce is so delectable. It has that great balance of sweet, salty and sour with the depth of flavour and fantastic aroma from the star anise.