Slow-Cooked Soy-Glazed Chicken

Name: Slow-Cooked Soy-Glazed Chicken
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 4
Ingredients: 2 Star Anise; 1 tbsp Shaohsing Wine, or dry sherry; 5 tbsp Soy Sauce; 200ml Chicken Stock; 2 tbsp Honey; 2 Little Gem Lettuces, leaves separated; 3 Spring Onions, trimmed and finely shredded; 0.5 Cucumber, cut into thin strips; 1 Red Chilli, sliced; 15g Coriander, small bunch, chopped; 50g Peanuts, roasted, or cashews, roughly chopped; 1.5 tsp Chinese Five-Spice Powder; 1.8kg Large Whole Chicken, approx; 2 Garlic and Ginger Puree, finely grated; 325g Jasmine Rice, to serve; 1 tsp Ground Ginger

Poultry

Dairy Free

30m prep time

150m total time

Easy level

16 ingredients

Slow-Cooked Soy-Glazed Chicken recipe by Cherrypick

Enjoy this slow-cooked chicken in a number of ways. Serve with sticky rice and all the cooking juices, wrapped in lettuce leaves with crunchy peanuts or shredded into an asian salad.

Method

Based on 4 servings, adjust as needed.

Step 1

Combine the Chinese five-spice powder, shaohsing wine, soy sauce, honey, ground ginger and ginger and garlic puree in a small bowl. Sit the large whole chicken in a casserole dish, rub the marinade all over, and put the ginger peel in the cavity. Cover and leave at room temperature to marinate for 1 hr, or in the fridge overnight.

Step 2

Heat the oven to 180C/160C fan/gas 4. Mix the stock ingredients in a jug, then pour over the chicken. Roast for 1 hr, uncovered, then baste with the liquid in the dish. Roast for 30-40 mins more, basting every 10 mins, until the chicken is deep brown. Keep an eye on the glaze in the base of the dish – you may need to add a splash of water to keep it from burning.

Step 3

Leave the chicken to rest for 20 mins, then transfer to a board. If serving with rice, rinse the jasmine rice under cold water until the water runs clear. Add to a saucepan with 1½ parts water to 1 part rice and a pinch of salt. Bring to the boil, cover and simmer gently for 12 minutes. Remove from the heat and leave covered for 5 minutes before fluffing with a fork and serving.

Step 4

Leave the chicken to rest for 20 mins, then transfer to a board. Skim the fat from the juices, bring to the boil, then turn off the heat. Shred the thigh and leg meat and wrap in the lettuce leaves along with the spring onions, cucumber, chilli, coriander and nuts. Slice the breast meat and serve with the rice and warm roasting juices.

Step 5

Skim the fat from the juices, bring to the boil, then turn off the heat. Shred the thigh and leg meat - if you like you could wrap the meat in the lettuce leaves along with the sliced spring onions, cucumber, chilli, coriander and nuts. You could also slice the breast meat and serve with the rice and warm roasting juices.

Ingredients
Based on 4 servings

2 Star Anise 1 x Sainsbury's Star Anise 15g
1 tbsp Shaohsing Wine, or dry sherry 1 x Yutaka Shaoxing Rice Wine 15cl
5 tbsp Soy Sauce 1 x Sainsbury's Light Soy Sauce 150ml
200ml Chicken Stock 1 x Sainsbury's Stock Cubes, Chicken 10x10g
2 tbsp Honey 1 x Stamford Street Co. Clear Honey 340g
2 Little Gem Lettuces, leaves separated 1 x Sainsbury's Sweet Gem Lettuce x2
3 Spring Onions, trimmed and finely shredded 1 x Sainsbury's Spring Onions Bunch 100g
0.5 Cucumber, cut into thin strips 1 x Sainsbury's Whole Cucumber
1 Red Chilli, sliced 1 x Sainsbury's Red Chillies 65g
15g Coriander, small bunch, chopped 1 x Sainsbury's Fresh Packed Bunch Coriander 30g
50g Peanuts, roasted, or cashews, roughly chopped 1 x Stamford Street Co. Salted Peanuts 200g
1.5 tsp Chinese Five-Spice Powder 1 x Sainsbury's Chinese 5 Spice
1.8kg Large Whole Chicken, approx 1 x Sainsbury's Large Whole Chicken 2.0-2.5kg
2 Garlic and Ginger Puree, finely grated 1 x KTC Minced Garlic & Ginger Paste 210g
325g Jasmine Rice, to serve 1 x Tilda Fragrant Jasmine Rice 500g
1 tsp Ground Ginger 1 x East End Ground Ginger 100g