Serve up a plate of Asian soy sauce chicken spiced with your choice of star anise or Chinese 5 spice.
|4 cups||(1 L) Low sodium soy sauce|
|2 cups||(500 mL) Dark soy sauce|
|2||Star anise or 2 tsp (10 mL) Chinese 5 spice|
|.25 cup||(60 mL) Brown sugar|
|1||Maple Leaf Prime Naturally® Whole Chicken|
|1 tbsp||(15 mL) Sesame oil|
PLACE the first six ingredients in a large pot. Bring to a boil. Add chicken to the pot breast side up. Add enough water to cover the chicken if required. Return to a boil and reduce heat to low. Simmer for 45 minutes. Turn chicken over and continue to simmer for 30-45 minutes more or until the internal temperature reaches 185°F (85°C). Gently remove the chicken from the pot and pat dry.
DISCARD cooking liquid or reserve to use in soups and sauces. Rub sesame oil over the chicken. Allow to cool 10-15 minutes before cutting into pieces using kitchen shears or a large cleaver.
Serve with steamed jasmine rice and your favourite vegetables.
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