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Soy Sauce Chicken with Variations




Source of Recipe


Low Hop Joe's


List of Ingredients




4 whole cardamom pods
2 cinnamon sticks or cassia bark pieces
1 tablespoon dried licorice root slices
5 star anise
A few anise seeds
2 tablespoons whole cloves
1 9-inch-square piece of clean white muslin or cheesecloth
White cotton string
4 pounds rock sugar
1 gallon soy sauce (thin or Kikkoman)
1 3 1/2 - 4 1/2 pound chicken

Recipe



Crack the cardamom pods and cinnamon sticks or cassia bark with a
nutcracker or hammer. Combine the cardamom, cinnamon or cassia bark,
licorice, star anise, anise seeds, and cloves and put them in the center
of the muslin. Gather up the edges of the muslin and tie tightly with
string.
Break the rock sugar into small pieces. Combine the rock sugar and soy
sauce in a pot and heat over medium heat until the sugar dissolves. Add
the spice bag, cover the pot, and bring to a boil. Add the chicken,
using all of the sauce.
Cook the chicken over medium heat, uncovered, skimming off any foam as
it accumulates. Turn the chicken every 10 minutes or so to cook it
evenly. Cook the chicken for 40 minutes to 1 1/2 hours, depending on
the size of the chicken.
Transfer the chicken to a serving platter and let cool 30 minutes. Cut
the chicken into serving pieces and arrange on the platter. The chicken
is usually served at room temperature, but it can be served hot or cold.

Note: The sauce may be used again for 2 or 3 more chickens; it will
darken with each use. Once it has been used, store the sauce in clean
quart jars, refrigerated, up to a week. Before reusing, discard any fat
that has risen to the top and hardened. Unused sauce may be stored in
the refrigerator for 2 weeks or frozen.

Variations:
Boneless Chicken Breasts: Bring 1 quart sauce to a boil and add up to 6
boneless chicken breasts. As a main course, allow 1 per person. (You
may remove the skin before cooking. The result will be less fatty and
slightly saltier.) Lower the heat and simmer to the desired doneness,
about 20 minutes.
Chicken Wings or Drummettes: Bring 1 quart sauce to a boil and add 1 1/2
to 3 pounds chicken wings or drummettes. Lower the heat and simmer
until cooked through, about 10 - 15 minutes. As part of a Chinese meal,
allow 3 to 4 chicken wings or drummettes per person


Serves 4 to 6 as part of a Chinese meal