Red-Cooked Whole Chicken (Chinese Soy-Braised Chicken)

• 1 tbsp Sesame oil
• 40 g Ginger root, firm and fresh
• 4 Spring onion
• 3 Star anise
• 1 Cinnamon sticks
• 1 tsp Black peppercorns
• 35 g Rock sugar
• 120 ml Shaoxing Cooking Wine
• 120 ml Light soy sauce
• 30 ml Dark soy sauce
• 1.2 liters Water
• 1 medium Whole chicken, whole

1. Slice the ginger into thick coins and cut the spring onions into 5 cm lengths. In a dutch oven over medium heat, warm the sesame oil, then add the ginger and spring onions and cook for 2 minutes until fragrant.
2. Add the star anise, cinnamon stick and black peppercorns and stir for 30 seconds. Add the rock sugar, Shaoxing Cooking Wine, light soy sauce, dark soy sauce and water, then bring to a gentle simmer.
3. Lower the chicken into the pot breast-side down, topping up with a little more water if needed so it is mostly submerged. Return to a gentle simmer, cover, and cook for 35 minutes, turning the chicken once halfway so it colours evenly.
4. Uncover and continue to simmer gently for 20 to 25 minutes, turning once more, until the thickest part of the thigh is cooked through and the juices run clear. Lift the chicken out and rest for 10 minutes before carving.
5. Skim any surface fat from the braising liquid, then simmer briskly for 8 to 10 minutes until slightly reduced and glossy. Slice the chicken and spoon a little of the reduced braising liquid over the top to serve.

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