ingredients:
- 1.5 - 2 kg whole chicken
- 1 stalks green onion, cropped about 2 inches long
- 3 sliced ginger
- 2 tbsp cooking wine
- 3 - 5 slices ginger
- 2 cloves garlic, sliced
- 1 stalks green onion, cropped about 2 inches long
- 1/3 cup soy sauce
- 1/4 cup dark soy sauce
- 1 cup water
- 80 - 100 g rock sugar
**** The ingredients will be listed again @ below ****
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- 1.5 - 2 kg whole chicken
- 1 stalks green onion, cropped about 2 inches long
- 3 sliced ginger
- 2 tbsp cooking wine
1. Rinse the chicken, dry it with paper towel.
2. Put 1 stalk green onion and 3 slices ginger inside the chicken. Tight the chicken legs together with cotton string.
3. Rub the chicken with cooking wine. Set aside.
- 3 - 5 sliced ginger
- 2 cloves garlic, sliced
- 1 stalks green onion, cropped about 2 inches long
- 1/3 cup soy sauce
- 1/4 cup dark soy sauce
- 1 cup water
- 80 - 100 g rock sugar
4. Use Dutch oven pot, medium heat, heat up some cooking oil and sauté ginger, garlic and green onion.
5. Add soy sauce, dark soy sauce and water. Bring to a boil. Change to low heat, simmer boil, add rock sugar, stir until it melt.
6. Place the chicken's breast down. Cover and cook for 10 minutes (bigger chicken cook few more minutes.)
7. Turn the chicken's back down. Cover and cook for 8 minutes (bigger chicken cook few more minutes.)
8. Turn the one side of chicken's leg down. Cover and cook for 13 minutes (bigger chicken cook few more minutes.)
9. Turn the other side of chicken's leg down. Cover and cook for 13 minutes (bigger chicken cook few more minutes.)
10. Turn the chicken's breast down again. Turn the heat to medium high until the sauce gentle boil again, cover. Turn off the heat, and let the remind's heat cook for 25 minutes (bigger chicken cook few more minutes.)
11. If the thickest part reach 165F, or the liquid comes out with clear color, it's done. If the chicken is not done yet, cut it into pieces and spoon the soy sauce on the chicken until no more blood from the liquid.
ref: https://www.christinesrecipes.com/2009/07/soy-sauce-chicken.html
Note:
The leftover sauce can cook another chicken one more times, then use it to make Korean-stir fried glass noodle.
