Here's a braised soya sauce chicken I made this evening, just one of dishes for tomorrow - yeah, Mum will be here for a month. I've piled the ginger, garlic and star anise on top of the chicken just to make it look pretty.
In a pan or wok, fry whole garlic and large pieces of smashed ginger and some star anise. Let the aromatics flavour the oil, and add a whole well cleaned, rinsed and dried chicken. Brown skin evenly. Add Chinese cooking wine, light, dark, oyster sauces and sugar and water. Lower heat and gently simmer for 45 minutes. Keep pouring the sauce over the top of the chicken while it's cooking. Remove, and coat skin with more gravy. Cover and keep in refrigerator.
Reduce gravy slightly. Tomorrow, while the chicken is still cold, chop into pieces and arrange neatly on a plate. Let it come to room temperature. Heat gravy and pour all over chicken. The gravy is delicious with rice. I hope the chicken will be tender and tasty; report tomorrow!
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