Soya Sauce Chicken

Serves 6-8


Ingredients:

1 (1.5kg) chicken
1 rounded tsp salt
5 tbsp Chinese wine or sherry
4 tbsp sesame oil, for brushing over
1 stalk scallion, shredded

Sauce:
5 tbsp light soya sauce
2 tbsp dark soya sauce, for colouring
1 level tsp salt
3 tbsp sugar
3 cups (750ml) cold water


Method:

1. Clean and dry chicken with a damp cloth. Rub the cavity with salt.
2. Tie the chicken neck with a string for handling later on during cooking.
3. Put sauce ingredients in a wok. Bring to boil.
4. Put chicken into sauce, breast side down. Let string hang outside utensil. Pour wine over chicken. Bring liquid to boil. Then turn down to a simmer.
5. Cook uncovered. Using the string, turn chicken in the sauce every 10 minutes. Turning helps to make the colour even.
6. When chicken is tender, remove it and brush it all over with sesame oil to make it glisten. The sauce in the pan may be kept aside for other uses.
7. When cool, chop the chicken into smaller pieces.
8. Serve, garnished with scallion.