Recipe: Soy braised corn-fed chicken


  • 1 1/2 cups dark soy sauce
  • 1 1/4 cups shao hsing cooking wine, rice wine or dry sherry
  • 3 cups chicken stock
  • 1 1/4 cups dark brown sugar
  • 5 star anise
  • 1 cinnamon stick
  • 5cm piece ginger, sliced
  • 1.6kg free-range, corn-fed chicken, washed and pat-dried fresh rice noodles, to serve steamed baby bok choy, to serve


  1. Place soy sauce, wine, stock, sugar, star anise, cinnamon and ginger into a large, heavy-based saucepan. Cook over low heat, stirring, for 15 minutes or until sugar is dissolved and sauce comes to the boil.
  2. Reduce heat to low. Add chicken. Cover and cook for 30 minutes. Carefully turn chicken over. Cook, covered, for a further 30 minutes.
  3. Remove saucepan from heat. Stand for 30 minutes. Remove chicken, cover and keep warm. Return saucepan to heat and bring to the boil.
  4. Reduce heat and simmer, uncovered, for 15 minutes, or until sauce reduces and thickens. Sieve liquid. Cut chicken into pieces.
  5. Serve, drizzled with sauce, with rice noodles bok choy. Variation: Remove all meat from chicken carcass then place on top of noodles.
  6. Drizzle with sauce and serve.

Number of servings (yield): 4

Meal type: brunch

Culinary tradition: USA (General)

My rating: 4 stars:  ★★★★☆ 1 review(s)