Whole Chicken In A Wok
This is a recipe that is "remembered" - it has a very unique flavor and is worth the patience it takes to cook it. CHICKEN IN A WOK tried and true 1 small roasting chicken (less than 3 pounds) ½ tsp. Szechuan pepper, crushed fine 1 tsp. kosher salt 1 TBS. dry sherry 5 large slices fresh ginger, cut in matchsticks 4 spring onions, cut matchstick BE SURE AND DO THIS STEP FIRST – Wash inside and outside of chicken well. Dry with lint-free towel. Make a paste out of the first 3 ingredients and rub on outside and inside of chicken. Take next 2 ingredients and place in cavity of chicken. Set chicken aside while you assemble rest of ingredients. COOKING LIQUID 2 cups dark soy sauce 2 cups water ¾ cups dry sherry 3 whole star anise (if large just use 2) 3 large cloves garlic, matchstick cut 3 TBS rock candy 3 TBS sesame oil ¾ cup packed brown sugar (may need more, you just have to wait and taste) Combine all of the above ingredients in a saucepan. I find that a wok works the best because it is wide enough to give you access to the cooking liquid for easy basting. Heat everything to boiling. Test for sweetness. I find that I do like this a little bit sweet so if you don’t actually taste an “over sweetness” add about ¼ cup more brown sugar. Bring liquid to a boil, add chicken wing side down, bring up to the boiling point again, and reduce to a simmer. Begin basting the exposed half of chicken. Baste for 20 to 30 minutes on one side then 20 to 30 minutes on other side. At this point you can take out and cut between the leg and the breast to see if it is still pink. If it is cut the other leg the same way and put back in wok wing side down. Cover with foil and gently simmer for 15 minutes being sure that there is enough cooking liquid to cover halfway up.
This is a recipe that is "remembered" - it has a very unique flavor and is worth the patience it takes to cook it. CHICKEN IN A WOK tried and true 1 small roasting chicken (less than 3 pounds) ½ tsp. Szechuan pepper, crushed fine 1 tsp. kosher salt 1 TBS. dry sherry 5 large slices fresh ginger, cut in matchsticks 4 spring onions, cut matchstick BE SURE AND DO THIS STEP FIRST – Wash inside and outside of chicken well. Dry with lint-free towel. Make a paste out of the first 3 ingredients and rub on outside and inside of chicken. Take next 2 ingredients and place in cavity of chicken. Set chicken aside while you assemble rest of ingredients. COOKING LIQUID 2 cups dark soy sauce 2 cups water ¾ cups dry sherry 3 whole star anise (if large just use 2) 3 large cloves garlic, matchstick cut 3 TBS rock candy 3 TBS sesame oil ¾ cup packed brown sugar (may need more, you just have to wait and taste) Combine all of the above ingredients in a saucepan. I find that a wok works the best because it is wide enough to give you access to the cooking liquid for easy basting. Heat everything to boiling. Test for sweetness. I find that I do like this a little bit sweet so if you don’t actually taste an “over sweetness” add about ¼ cup more brown sugar. Bring liquid to a boil, add chicken wing side down, bring up to the boiling point again, and reduce to a simmer. Begin basting the exposed half of chicken. Baste for 20 to 30 minutes on one side then 20 to 30 minutes on other side. At this point you can take out and cut between the leg and the breast to see if it is still pink. If it is cut the other leg the same way and put back in wok wing side down. Cover with foil and gently simmer for 15 minutes being sure that there is enough cooking liquid to cover halfway up.