See yo gai

See yo gai

Red-cooked chicken

By
From
The Complete Asian Cookbook
Serves
4-5
Photographer
Alan Benson

‘Red cooking’ is the term applied to cooking in dark soy sauce. The liquid that remains after cooking is called a ‘master sauce’, and can be frozen or refrigerated for future use. The sauce should then be used to cook meat or poultry at least once a week to keep it ‘alive’. Cook chicken drumsticks this way for taking on picnics or serving at buffet parties.

Ingredients

Quantity Ingredient
1.75kg whole chicken
375ml dark soy sauce
60ml chinese wine or dry sherry
1 tablespoon fresh ginger, thinly sliced
1 garlic clove
1 whole star anise
1 1/2 tablespoons sugar
2 teaspoons sesame oil

Method

  1. Choose a saucepan into which the chicken will fit snugly — it needs to be covered in as much of the soy liquid as possible. Put the chicken into the pan, breast side down, then add all of the remaining ingredients, except the sesame oil. Add 375 ml water and bring to the boil, then reduce the heat to low, cover, and simmer for 5 minutes. Turn the chicken over, cover, and simmer for a further 20 minutes, basting the breast every 5 minutes. Remove from the heat and leave covered in the saucepan until cool.
  2. Lift the chicken out of the sauce, place on a serving platter and brush with sesame oil – this gives the chicken a glistening appearance as well as extra flavour. Traditionally, red-cooked chicken is put on a chopping board and cut in half lengthways with a sharp cleaver. Each half is chopped into 3.5 cm strips and reassembled in its original shape. Serve at room temperature with some of the cooking liquid as a dipping sauce.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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