SOY-BRAISED CHICKEN

SOY-BRAISED CHICKEN image

Categories Chicken

Yield 8 portions

Number Of Ingredients 16

1 ea. Whole chicken, 3 lb.
2 Tbsp. Soy sauce
16-20 ea. Cloud ears
2 ea. Chinese white radish, small about 1 lb. each
Braising sauce
4 cup Water
½ cup Shaoxing
6 Tbsp. Dark soy sauce
4 Tbsp. Dark brown sugar, packed
8 ea. Fresh ginger, sliced thin, each 1" x 2"
2 ea. Star anise, whole
4 ea. Green onions, whole, cut in half
2 ea. Dried tangerine peel
2-4 Tbsp. Sesame oil
3 Tbsp. Cornstarch, mixed with 6 Tbsp. water
as needed Cooked rice or noodles, hot

Steps:

1. In a large bowl, combine the chicken and soy sauce, stir to coat. Set aside for 30 minutes. 2. Soak cloud ears in enough warm water to cover for 30 minutes, drain. 3. Peel radish and cut in half horizontally, then cut each half diagonally into ½-inch thick slices. Set aside. 4. Combine braising sauce ingredients in a medium sauce pot. Bring to a simmer, cook fro 10 minutes. Add the chicken, reduce heat, cover, and simmer for about 45 more minutes, baste and turn periodically. When the meat is almost tender, add the white radish and mushrooms. Simmer until the chicken and radish are tender. Remove chicken and radish from sauce. Cut chicken into 8 pieces, brush with sesame oil, cover and keep warm. 5. Pour sauce through a fine strainer into a saucepan and bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens. Pour sauce over chicken and serve hot over rice or noodles.