Four Cup Chicken (四杯雞)

Ingredients

• 1 whole chicken ((feet, bottom and head removed))
• 8 slices ginger
• 1 medium purple onion, sliced
• 1 bundle coriander, cut into thirds
• 100 mL cooking oil
• 120 mL light soy sauce
• 120 mL rice wine
• 3 tbsp sugar
• 3 bay leaves
• 3 star anise
• 1 Chinese cinnamon

Instructions

1. 1

   Add oil to a wok on high heat and cook the ginger and spring onions until fragrant.

2. 2

   To that, add the light soy sauce, rice wine and sugar. Stir until well combined.

3. 3

   After 2 minutes, add the coriander, onion, bay leaves, cinnamon and star anise. Bring to a boil.

4. 4

   Optional: put 2 wooden chopsticks in the wok to keep your chicken above the base. This will result in a golden brown and stop it from charring.

5. 5

   Place the chicken on top of the chopsticks and pour the sauce over the chicken until it is coated. Put a lid on top and let it cook for 5 minutes.

6. 6

   Rotate the chicken to its side and pour sauce until it’s covered. Place a lid on and let it simmer for another 5 minutes. Repeat this step until the whole chicken is golden and cooked through. It should take about 25 minutes all up, but to test it poke a chopstick through the chicken. If no liquid comes out, it will be ready to take out.

7. 7

   Rest the chicken until you are ready to serve.

8. 8

   Use a cleaver to chop the chicken up before enjoying it with rice!