Prep: 45 mins. Cooking: 1 hr. Serves 10.
- 3 dried Chinese mushrooms
- 1/2 cup dark soy sauce
- 3 tbs brown sugar
- 2 tbs Chinese rice wine
- 1 tbs soy sauce
- 1 tsp sesame oil
- 1/4 tsp ground star anise
- 3 lb 2 oz whole chicken
- 1 1/2″ piece fresh ginger, finely grated
Soak mushrooms in hot water for 20 minutes then drain, reserving liquid.
Put dark soy sauce and next 5 ingredients in a small saucepan and bring to a boil, stirring continuously.
Rub inside of chicken with ginger and 1 teaspoon salt. Place chicken in a large saucepan, and cover with soy marinade and mushrooms, turning chicken so it is completely coated. Cover and cook over low heat, turning regularly, for 55 minutes or until juices run clear when pierced. Remove chicken from heat and allow to cool briefly, then chop and arrange on a serving platter.
Boil sauce over high heat until thick and syrupy. Discard mushrooms. Brush chicken with sauce and serve immediately.
How visitors found this Filipino Recipe:
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