Soy Braised Chicken

1: In a pot of simmering water, blanch the chicken for 1 minute to tighten the skin. Strain the chicken and set aside to cool.

2: In a large pot combine star anise, scallion, ginger, and vegetable oil, cook on medium heat for 1-2 minutes or until everything smells fragrant.

3: Deglaze the pot with shaoxing wine and cook for another 1-2 minutes.

4: Add light soy, dark soy, rock sugar, and salt. Heat the marinade until the sugar has dissolved, turn the heat off and mix in cold water.

5: Add the blanched chicken into the marinade and place into the fridge overnight or up to 24 hours.

6: Remove chicken from the soy marinade. Bring the marinade up to a boil and add the chicken back into the marinade.

7: Simmer on medium low heat for 25 minutes, skimming the scum that rises during cooking.

8: Turn the heat off and let the chicken rest in the marinade for 10 minutes before serving (ensure chicken is at 165°F before eating).

9: Serve the chicken with scallions.