Cantonese Soy Sauce Chicken

Ingredients

• 1 whole chicken, approximately 4 lb (1.8 kg)
• 3 whole star anise
• 3 green onions
• 1 oz (28 g) fresh ginger
• 2 shallots
• 2 tablespoons neutral cooking oil
• 6 tablespoons Chinese rice wine, divided
• 12 oz (355 ml) light soy sauce
• 1 tablespoon tamari or dark soy sauce
• 16 oz (475 ml) boiling water
• 3 oz (85 g) Chinese rock sugar
• 2 tablespoons cornstarch
• 4 tablespoons water, for the cornstarch slurry
• A small dash of sesame oil, to taste
• 2 sealed 1-gallon bags of ice, for rapid chilling

Method

1. Drain the chicken thoroughly and place it in a large heatproof dish. Carefully pour boiling water over its exterior to tighten the skin, then stand it cavity-side down to drain. Washing raw chicken is unnecessary and can spread contamination.
2. Break the star anise into smaller pieces. Cut the green onions into thirds, slice the ginger and quarter the shallots.
3. Heat a wok over high heat and add the neutral oil. Fry the ginger for 20 seconds, followed by the shallots for 20 seconds, star anise for 10 seconds and green onions for 10 seconds.
4. Carefully add 3 tablespoons rice wine. Stir in the light soy sauce and cook for 30 seconds.
5. Add the boiling water and cook for 30 seconds, then add the rock sugar and cook for another 30 seconds.
6. Add the tamari or dark soy sauce and cook for 20 seconds. Stir in the remaining 3 tablespoons rice wine.
7. Reduce the heat to low and cook for 2–3 minutes, stirring as needed, until the rock sugar has dissolved.
8. Place the chicken in a deep pot in which it can be at least half submerged. Pour in the aromatic soy mixture and bring it to a gentle simmer over low heat.
9. Cover and simmer the chicken for 15 minutes. Carefully turn it over, cover again and simmer for another 15 minutes.
10. For a chicken weighing approximately 4 lb, turn it once more and cook for about 10 additional minutes. Confirm that the thickest part reaches 165°F (75°C) and that its juices run clear.
11. Place one sealed bag of ice in a large bowl. Set the cooked chicken on it, cover with the second sealed bag and chill for 10–20 minutes without allowing melting ice to dilute the chicken.
12. While the chicken chills, bring the braising sauce to a full boil. Reserve most of it for another suitable use; only approximately 3 ladlefuls are needed to finish this dish.
13. Carve the chicken through its joints and arrange the pieces on a serving plate.
14. Bring 3 ladlefuls of the braising sauce to a boil in a clean wok.
15. Mix the cornstarch with 4 tablespoons water. Reduce the sauce to low heat and add the slurry gradually while stirring until it reaches the desired consistency.
16. Add a small dash of sesame oil, taste carefully, then spoon the finished sauce over the carved chicken.