Twice-cooked Chinese chicken
Chinese rice wine
½ cup(s), (shaoxing), (125ml)
2 tbs, coarsely chopped, plus 2 tsp grated for sauce
¼ cup(s), (80ml)
600 g, (Buy 1.2kg)
Char siu sauce
Rice wine vinegar
- Coarsely chop 4 garlic cloves. Combine with wine, chopped ginger, star anise, half the soy and 3 litres (12 cups) water in a large saucepan. Bring to the boil over high heat. Reduce heat and simmer, uncovered, for 15 minutes. Add chicken, breast-side down, and simmer, uncovered, for 20 minutes. Remove from heat. Cover and set aside for 1½ hours.
- Place a wire rack over a baking dish. Remove chicken from stock and place on rack. Strain stock. Place chicken, uncovered, in fridge for 1 hour.
- Preheat oven to 220°C or 200°C fan-forced. Crush remaining garlic clove and combine with char siu, vinegar, sugar, oil and remaining soy sauce in a microwave-safe jug. Pour 1 cup (250ml) water into baking dish. Brush chicken with half the sauce mixture and bake for 20 minutes or until skin is brown and crisp.
- Add 2 tablespoons water to remaining sauce mixture. Microwave on High (100%) for 1 minute or until hot. Cut chicken into 8 pieces. Serve drizzled with sauce mixture.