Soy Chicken

An Asian inspired Donna Hay, "Roast Chicken". The whole chicken is simmered in an amazing mix of dark soy sauce, Shaoxing (Chinese cooking wine), brown sugar, cinnamon sticks, star anise, orange peel, garlic, ginger and shallots for half an hour and then baked in a hot oven for 20 minutes or until crisp. The soy sauce gives the chicken a wonderful dark colour and the aromas coming from the simmering chicken were incredible.

I served it with steamed rice and Kylie Kwong's, Choy Sum with Oyster Sauce. The chicken is chopped Chinese style to serve and topped with the soy sauce mixture. To chop a chicken Chinese style basically means you chop the whole chicken into smaller sized pieces with the bone left in the chicken pieces. Makes for a nice, messy, finger licking good meal!

This chicken dish was very tasty and the flesh was really tender. Yum!
Rating 8 out of 10.