Sunday, February 15, 2015

Rose Chicken 玫瑰油鸡 by Angela Seah Thulin

Ingredients -

Star Anise 2pcs
Sage leaves 2 pcs 
Orange skin 2 pcs
Ginger 15g
甘草 2 pcs
Rock sugar 300g
Scallions 2 stalks
Some pepper grains
Dark soya sauce 160g
Light soya sauce 200g
Water 1.5 cups (=480ml)
Hua Tiao Jiu or Rose wine 1 tbsp
1 chicken

Steps -

1. In boiling water - blanch the chicken for 1min on each side. Blanch the cavity of the chicken at least 3 times.
2. In a clean wok/pot, add all the ingredients in except wine and the blanched chicken.
3. In high heat - let the liquid come to a boil and ensure the sugar have dissolve then you pour wine in. Give it a stir.
4. Add the chicken in gently and cook for 10 mins on each side in high heat. Occasionally to give a stir to avoid sticking.
5. Then after 20mins, cook each side for another 5mins or check that the chicken is cooked. My chicken took 32mins.


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