SUPPLE SLOW-COOKED SOY SAUCE CHICKEN RICE – Lady and Pups

Step 1

TO PREPARE THE CHICKEN: This dish should be done with small-size chickens. Asian chickens tend to come with the neck and head attached. If yours doesn't, then it should weight even less (around 1 kg/2 lbs). In a pot, combine scallion, ginger, star anise, soy sauce, chicken stock, dark soy sauce, shaoxing wine, rock sugar, oyster sauce, mushroom powder, smoked paprika and black pepper. Bring to a simmer to cook for 5 min, then place the pot over ice to cool down to room-temperature.

Step 2

I marinated the chicken directly inside the pot, but I would recommend doing it in a large zip-lock bag, because it allows more surface area to be submerged in the marinate. So, place the chicken and the soy sauce-mixture inside a large zip-lock bag, and rub until coated evenly. Transfer to the fridge to marinate overnight (recommended), or at least 4 hours. Either way, turn the chicken once in a while, and remove from the fridge 2 hours before cooking.

Step 3

PREPARE SCALLION OIL: Place diced scallion, grated ginger, salt and ground white pepper in a large bowl. Heat canola oil in a pot over high heat until it just starts to smoke a little, then pour it evenly over the scallion-mixture. It will sizzle enthusiastically. Stir the mixture evenly with a spoon while hot, then let rest for at least 2 hours before using.

Step 4

TO COOK THE CHICKEN: Preheat the oven on 300 F/150 C. Choose a pot that will fit the chicken neatly without too much empty space. Remove the chicken from the zip-lock bag, then transfer the marinate into the pot. Bring it to a simmer over medium heat, then add the chicken inside. After turning it once or twice to be coated, transfer the pot inside the oven, UNCOVERED. Every 15 min, come back to it and turn the chicken, basting/brushing the sauce evenly over every surface, then return the pot back in the oven. The chicken will be perfectly done with a beautiful sheen after about 55 to 60 min, until the internal temperature around inner thighs reaches 172 F/ 77 C.

Step 5

KEEP IN MIND that this timing is for a small chicken about 2-plus lbs. I haven't done it with large chickens (and wouldn't want to), but just purely guessing, I would add 20 more minutes to every 1 extra lb, but go by the internal temperature just to be safe. ALSO, when I say "perfectly done", I mean it as really supple meats with a bit of pink inside the bones.

Step 6

After the chicken's cooked, hang it either by kitchen-twines around its wings or with meat-hooks, then brush the skin thinly with vegetable oil (keeps it shiny and prevents drying). Let it cool down to room-temperature. Strain the sauce, pressing on the solids to extract as much liquid as you can, then discard the solids. Add 2~3 tbsp of chicken stock to the sauce to thin out the saltiness, set aside.

Step 7

To serve, cut the chicken in small pieces and place over steamed jasmine rice. Ladle everything with the sauce and a good dollop of scallion oil. Sprinkle with ground white pepper.