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1 whole three to four pound chicken
1 large knob fresh ginger, slivered thin
1/4 cup small dried shrimp
1 stick cinnamon
1/2 teaspoon cloves
4 star anise
1 teaspoon fennel seeds
1 teaspoon Sichuan pepper or coarsely ground white peppercorns
1 cup Chinese rice wine
1 Tablespoon sacha or XO sauce
1/4 cup cold tea or chicken broth
1. Bring large pot of water to the boil, insert chicken and add more boiling water to cover. Return water to the boil, tightly cover the pot, turn off the heat and allow to sit for forty minutes. Then remove chicken and when cool, chop into serving pieces. Strain the soup and reserve for another purpose.
2. Bring ginger, shrimps, cinnamon, cloves, star anise, fennel seeds, pepper, and two cups of water to the boil. Simmer for five minutes, then pour over chicken pieces and marinate for two hours in the refrigerator, periodically spooning the liquid over the chicken, if needed.
3. Remove the chicken and serve with the mixture of sacha sauce and tea as a dipping sauce.