🐓 How my dad cooks the JUICIEST Whole Chicken (豉油雞)

Ingredients

• 4.5 lb Whole Organic Chicken (cleaned, cavity empty)
• 3 pieces Star Anise (crushed lightly in a paper towel)
• 3 stalks Green Onions (cut into 2‑inch batons)
• 1 oz Fresh Ginger (sliced, no need to peel)
• 1 large Shallot (quartered)
• 2 tbsp Vegetable Oil (neutral oil for frying aromatics)
• 6 tbsp Shaoxing Rice Wine (divided, adds depth)
• 12 oz Light Soy Sauce (≈355 ml, regular soy sauce)
• 1 tbsp Dark Soy Sauce (for color and slight sweetness)
• 3 oz Rock Sugar (≈85 g, can substitute with brown or white sugar)
• 16 oz Water (hot water for sauce base)
• 2 tbsp Cornstarch (for slurry)
• 4 tbsp Water (for slurry) (cold)
• 1 tsp Sesame Oil (few drops for finishing flavor)
• 2 bags Ice (for rapid cooling, placed above and below chicken)

Instructions

1. Clean and Blanch the Chicken

   Rinse the whole chicken inside and out, then dip it briefly into a pot of rapidly boiling water, turning to ensure the skin contracts on all sides and the cavity fills with hot water. Remove and let drain on a rack.

   Time: PT5M

   Temperature: boiling

2. Prepare Aromatics

   While the chicken drains, slice 1 oz ginger, quarter 1 shallot, cut 3 green onions into 2‑inch batons, and lightly crush 3 star anise pieces in a paper towel.

   Time: PT10M

3. Fry Aromatics

   Heat the wok over medium‑high, add 2 tbsp oil. When shimmering (≈30 seconds), add ginger and stir‑fry 20 seconds, then shallots 20 seconds, star anise 12 seconds, and green onions 15 seconds.

   Time: PT2M

   Temperature: high

4. Build the Sauce Base

   Add 3 tbsp rice wine, stir 15 seconds, then pour in 12 oz light soy sauce, 16 oz hot water, 3 oz rock sugar, 1 tbsp dark soy sauce, and the remaining 3 tbsp rice wine. Stir and let simmer 2‑3 minutes until sugar dissolves.

   Time: PT5M

   Temperature: medium

5. Ladle Sauce Over Chicken

   Place the blanched chicken in a deep pot or rice‑cooker pot, pour the hot sauce over the entire bird, ensuring all skin is coated. Cover with a lid.

   Time: PT2M

   Temperature: medium

6. Low‑Heat Simmer – First Side

   Set the pot on the lowest stove setting and simmer for 15 minutes.

   Time: PT15M

   Temperature: low

7. Flip Chicken

   Using tongs, gently turn the chicken over to expose the other side, keeping the skin intact. Cover and simmer another 15 minutes.

   Time: PT15M

   Temperature: low

8. Final Simmer

   Flip once more and simmer for a final 10 minutes. Check doneness by inserting a chopstick into the thickest part; juices should run clear.

   Time: PT10M

   Temperature: low

9. Ice‑Bath Shock

   Remove the chicken and place it on a cutting board. Position one bag of ice underneath and another on top (in a sealed bag) for 10‑20 minutes to contract the skin and lock in juices.

   Time: PT15M

   Temperature: cold

10. Prepare Thickened Sauce

    Return the cooking liquid to the wok, bring to a boil. In a small bowl mix 2 tbsp cornstarch with 4 tbsp cold water, then stir into the boiling sauce on low heat until slightly thickened. Add a few drops of sesame oil.

    Time: PT5M

    Temperature: medium

11. Carve and Plate

    Using a sharp knife, split the chicken lengthwise, then cut into bite‑size pieces, arranging them on a platter to resemble the original shape. Pour the thickened sauce over the pieces.

    Time: PT5M

Nutrition Facts

Calories

800

Protein

45 g

Carbohydrates

10 g

Fat

45 g

Fiber

0 g