These ingredients are easy to find at your local Asian grocery store, but it's important to get a high quality whole free range chicken since this is the star item.
1
Flash blanch the chicken with boiling water to tighten the skin.
2
Remove the chicken from the bowl, pat dry and set aside.
3
In a large stock pot, sauté the aromatics until fragrant.
4
Add the soy sauce, shaoxing wine, and other ingredients to create the soy sauce base.
5
Cook the chicken in the sauce while flipping halfway and skimming off any scum from the surface.
6
After cooking, plate the chicken to rest while basting with more sauce for iconic dark caramel color.
7
Carve the chicken and serve immediately after basting and resting the chicken with rice and more sauce.
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