by The Webmaster
Serves: 4 people. Preparation time: 2 hours.
- 1 Large Whole Chicken
- ½ C. Sweet Dark Soy Sauce
- 4 T. Light Soy Sauce
- 3 Star Anise
- 2 Cinnamon Sticks
- 2 t. Sugar
- 3 Coriander Roots
- 8 Small or 4 Large Garlic Cloves
- 1 t. Whole White Peppercorns
- ¼ t. Sea Salt
- 2 T. Vegetable Oil
- Steamed Rice as a side dish
• In a bowl, use a pestle to pulverize the Coriander Roots, Peppercorns, Salt and (de-skinned) Garlic Cloves into a rough paste.
• Put the Vegetable Oil into a stock pot and start to heat it. Then add that Roots/Garlic Paste to the warm Oil and stir. Cook for a few seconds. Add the whole Chicken, breast side down. Cook for 2 minutes. Add the Light and Dark Soy Sauces, Anise, Cinnamon and Sugar. Pour enough water to almost cover the Chicken. Stir the liquid and drench the Chicken. Cover the pot with a lid, bring to a boil, then turn the heat down to medium-low and simmer for 45 minutes. Turn the chicken over, drench again and simmer for another 45 minutes (90 minutes total).
• Let cool somewhat. Remove the Chicken and place it on a deep serving platter. Pour some broth over the Chicken before serving and garnish with Coriander Leaves or Parsley.
• Serve with Steamed Rice for a traditional meal.
"Beggar's Chicken" - This popular Mandarin dish from Beijing and also Zhejiang Provence in northern China, is usually baked in clay for 6 hours, but this is an acceptable, easier version. Keeping the moisture in, while cooking, is the key to success and flavor. The chicken can also be stuffed. It's the perfect dish to serve during the 2022 Winter Olympics in Beijing.
