Ingredients
Scale
- 1 whole chicken (about 3–4 pounds), cut into 8 pieces
- 1 cup soy sauce
- 1/2 cup Shaoxing rice wine (or dry sherry)
- 1/4 cup rock sugar
- 1/4 cup ginger, thinly sliced
- 4 scallions, white and light green parts thinly sliced, dark green parts reserved for garnish
- 2 cloves garlic, minced
- 1 teaspoon black peppercorns
- 1 star anise
- 2 cups water
Instructions
- Step 1: In a large bowl or pot, combine soy sauce, rice wine, rock sugar, sliced ginger, white and light green parts of scallions, minced garlic, peppercorns, and star anise. Stir until the sugar dissolves.
- Step 2: Add the chicken pieces to the marinade, ensuring they are all submerged. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight.
- Step 3: Transfer the marinated chicken and marinade to a large pot or Dutch oven. Add the 2 cups of water. Bring to a boil over high heat, then reduce heat to a simmer.
- Step 4: Cover the pot and simmer for 45-60 minutes, or until the chicken is cooked through and tender. Flip the chicken halfway through to ensure even cooking.
- Step 5: Once cooked, remove the chicken from the pot and let it rest for 10 minutes before serving.
- Step 6: Remove the star anise before serving. Garnish with the reserved dark green parts of the scallions and serve hot with rice.
Notes
- Leftovers store beautifully in the refrigerator for up to 3 days; the flavors actually deepen!
- Reheat gently in a skillet or microwave, adding a splash of water or broth if needed to prevent dryness.
- Serve this succulent chicken with steamed rice and a side of simple bok choy for a complete and balanced meal.
- For an extra layer of flavor, consider adding a few dried red chilies to the marinade along with the star anise.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American