About this recipe:This is an old favourite Chinese chicken recipe of mine, first introduced to me by a woman I knew who hosted many Chinese university students in her home. It's easy to achieve authentic Chinese flavours in your kitchen with this Chinese chicken recipe.
3 dried Chinese mushrooms
225ml hot water
225ml dark soy sauce
2 tablespoons light soy sauce
3-4 cloves garlic, flattened with back of knife
4cm piece root ginger, grated
4 tablespoons Shaosing (Chinese) wine
2 teaspoons sesame oil
1 teaspoon Chinese five spice powder
1.4kg chicken (spatchcocked)
110g soft dark brown soft sugar
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Method Prep:10min › Cook:1hr › Ready in:1hr10min
Soak the mushrooms in the hot water; drain, reserving the liquid.
Combine the soy sauces, garlic, ginger, wine, sesame oil, five spice and reserved liquid in a pan and bring to the boil, stirring continuously.
Place the butterflied chicken in pan and cover with the soy marinade and mushrooms, turning the chicken over so that it is evenly coated.
Cover and simmer the chicken over a low heat, turning regularly, for 50 minutes or until the juices run clear when pierced with a skewer.
Remove the chicken and allow to cool briefly.
Add sugar to marinade and bring to the boil until the sauce is thick and syrupy.
Using a Chinese cleaver or large sharp knife, cut the chicken into serving size pieces.
Strain sauce and pour over chicken portions on serving platter. (Alternatively you can serve the sauce separately for dipping.) Delicious served with sliced spring onions and steamed rice.