She Yau Gai- Braised Chinese Chicken

Marsha Gardner

By
@mrdick1950

When Esthur our exchange student from Hong Kong lived with us she shared this recipe with us she was very disappointed with how it turned out. Said it wasn't nearly as good as her mother's. I still loved it. When her parents came to stay with us and her mom made it for us it wasn't any better than Esthur's. Now Esthur says mine is better than hers. I guess it is like beauty, in the eyes and in this case the taste of the beholder.


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Comments:

Serves:

6-8

Cook:

1 Hr 15 Min

Ingredients

GROUP I

4-5 lb
whole roasting chicken

GROUP II

2 slice
fresh ginger
1 clove
garlic, crushed
3
scallions, cut into 2-inch lengths
1
leek, quartered lengthwise and cut in half

GROUP III

2
lumps of rock sugar, 3/4 inch in size
1/2 tsp
freshly ground white pepper
3
star anise
1 c
light soy sauce
1 1/2 c
dark soy sauce
1 pt
chicken stock
1 c
water

Directions Step-By-Step

1
Place all group 2 and 3 ingredients in a 6 quart Dutch oven. Bring mixture to a boil. Turn down heat and carefully put chicken on its side into the pot of hot liquid. (The chicken will not be completely covered with the liquid.)
2
Bring to a boil a second time. cover and turn heat down to the lowest setting. Liquid must not boil any more. Cook for 45 minutes. Turn chicken over to the other side, and cook covered 30 minutes longer.
3
If the chicken is more than 4 pounds allow about 5-10 minutes more on each side.
4
Remove chicken from pot. Drain. It may be served hot or cold and may be carved at the table western style or chopped into strips and pieces with the bone, Chinese style.
5
NOTES: If rock sugar is not available use 2 tablespoons of granulated sugar.
If leeks are not available, double the amount of scallions and garlic.
The liquid that the chicken was cooked in is saved for dipping the chicken into while eating. It is also excellent over rice. Serve with broccoli for a beautiful meal.

About this Recipe

Course/Dish: Chicken
Regional Style: Asian