About this recipe:This is a simple and authentic Chinese recipe. The chicken tastes like what is available at Chinese restaurants in Chinatown. The ingredients should be easily available from Chinese markets. The cooking sauce can also be reused several times. Tip: Put the sauce in the refrigerator after cooking and remove the solidified layer of oil before reusing.
4 slices crushed ginger, 1cm each
4 cloves garlic, crushed
1 tablespoon sesame oil
1 bottle (410ml) Lee Kum Kee Chicken Marinade
1 piece star anise
1 teaspoon five spice powder
1.2kg whole chicken, skin off
100ml Chinese cooking wine
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:10min › Cook:50min › Ready in:1hr
In a large pan, saute garlic and ginger in sesame oil till fragrant.
Add Lee Kum Kee Chicken Marinade, water, star anise and five spice powder, and bring to a boil.
Turn heat to low, add chicken to sauce and pour Chinese cooking wine over chicken. It is expected that the liquid will cover only about half the chicken. Do not cover the pot.
Turn chicken after 20 minutes and cook other side for another 20 minutes on low heat.
Remove chicken from pot and let it cool for a few minutes.
Cut chicken into pieces, lay them on a plate and serve with some sauce over the meat. Serve with rice.
Lee Kum Kee's chicken marinade can be purchased in Chinese/Oriental speciality stores.