Photo of Twice-cooked Chinese chicken by WW

Twice-cooked Chinese chicken

11
11
11
SmartPoints® value per serving
Total Time
3 hr 50 min
Prep
20 min
Cook
1 hr
Serves
4
Difficulty
Moderate
We’ve used two cooking methods so the meat is juicy and tender and the skin is crisp and golden.

Ingredients

Garlic

5 clove(s)

Chinese rice wine

½ cup(s), (shaoxing), (125ml)

Fresh ginger

2 tbs, coarsely chopped, plus 2 tsp grated for sauce

Star anise

2 individual

Soy sauce

¼ cup(s), (80ml)

Whole chicken

600 g, (Buy 1.2kg)

Char siu sauce

1 tbs

Rice wine vinegar

2 tsp

Caster sugar

½ tsp

Sesame oil

½ tsp

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Notes

SERVING SUGGESTION: Steamed choy sum and bok choy, plus jasmine rice. TIPS: Placing the poached chicken in the fridge for 1 hour dries out the skin, which helps it become crisp in the oven. You can freeze stock for up to 6 months. Use in Asian soups.