Directions
- 1Heat cooking oil in a wok.
- 2Pour soy sauce over the whole chicken.
- 3Deep fry the chicken until skin is very crisp. Oil temperature should be between 350~430℉ (180~220℃).
- 4Use a strainer to prevent overcooking while deep frying.
- 5Remove the chicken and set aside to cool.
- 6Add aroma oil, green onion, and ginger to a wok.
- 7Add cinnamon and star anise.
- 8Add cooking wine.
- 9Add water.
- 10Add soy sauce, Shaoxing cooking wine, brown sugar, five spice powder, and salt.
- 11Stir well and simmer for 60 minutes.
- 12Debone the chicken.
- 13Add deboned chicken, chestnuts, cooking wine, soy sauce, rock sugar, cinnamon, and star anise to a bowl.
- 14Steam for 30 minutes.
- 15Mix water and cornstarch in a bowl.
- 16Thicken the sauce by adding the water and cornstarch mixture to the wok.
- 17Pour sauce over the chicken and garnish with bok choy.
Ingredients
- 1 Cooking oil
- 1 Whole chicken
- 0.25 cup Soy sauce
- 1 cup Soy sauce
- 1 Chef made assorted aroma-oil
- 1 Green onion
- 1 Ginger
- 1 Cinnamon
- 1 Star anise
- 1 Cooking wine
- 1 oz Brown sugar
- 1 tsp Five spice powder
- 0.5 tsp Salt
- 1 Water
- 0.25 cup Shaoxing cooking wine
- 1 Chestnut
- 1 tbsp Cooking wine
- 1 tbsp Soy sauce
- 0.5 tsp Rock sugar
- 1 Cinnamon
- 2 Star anise
- 1 Water
- 1 Corn starch
Equipment
wokstrainerladleplatesmall bowlssteamertongs
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