Cooking… 煮緊…
Cooking… 煮緊…
0 of 14 ready
Shopping:6 supermarket·3 Chinese supermarket
Prep 15 min·Cook 50 min·Rest 15 min
Take the chicken out of the fridge 30 minutes ahead. Trim off excess fat at the cavity and pat dry.
1.4 kg Whole chicken, at room temperature
Mum's tip媽媽小貼士
A cold chicken cooks unevenly: the breast overcooks before the thighs are done.In a pot just big enough for the chicken, fry the ginger, shallots and spring onion in the oil until fragrant.
1 tbsp Cooking oil4 slices Ginger3 pieces Shallots, halved3 stalks Spring onion
Add the light and dark soy, water, rock sugar, star anise, cassia and tangerine peel. Simmer for 15 minutes so the spices infuse, then add the rose wine.
250 ml Light soy sauce60 ml Dark soy sauce600 ml Water80 g Rock sugar3 pieces Star anise1 piece Cassia bark1 piece Dried tangerine peel, soaked2 tbsp Rose wine (mei kuei lu chiew)
Holding the chicken by the neck, dip it into the simmering sauce and lift it out three times so the cavity fills with hot sauce. Then lower it in breast side down.
1.4 kg Whole chicken, at room temperature
Cover and cook on the lowest heat, without boiling, for 15 minutes. Turn the chicken over, baste and cook another 10 minutes.
1.4 kg Whole chicken, at room temperature
Mum's tip媽媽小貼士
The sauce should only shiver. Boiling tightens the meat and splits the skin.Turn off the heat and leave the chicken to steep, covered, for 15 minutes. It is done when a skewer in the thickest part of the thigh shows clear juice.
1.4 kg Whole chicken, at room temperature
Lift the chicken out, brush with sesame oil for shine and rest for 10 minutes.
1.4 kg Whole chicken, at room temperature1 tsp Sesame oil
Chop the chicken through the bone into bite-sized pieces with a cleaver and arrange on a plate in its original shape.
1.4 kg Whole chicken, at room temperature
Spoon a few tablespoons of the strained sauce over the chicken and serve.
1.4 kg Whole chicken, at room temperature250 ml Light soy sauce
Ready? Let's cook it step by step!
Level 2 · Home cook
Basic heat control and timing. Typical weeknight cooking.
Best with bone-in chicken legs or thighs: bag them with 150 ml of the cooled, strained soy liquid and cook at 65°C for 1½–2 hours (long enough to make chicken safe at that temperature). Then dip in the hot soy liquid for 2 minutes for colour.
Keeps 2 days in the fridge. Serve at room temperature or briefly steam.
A whole chicken gently poached and steeped in a sweet, spiced master soy sauce until the skin turns glossy mahogany and the meat stays silky. A siu mei shop favourite that is easy to make at home.
Level 2 · Home cook
Basic heat control and timing. Typical weeknight cooking.
Bring the soy liquid to the boil, pour it into the slow cooker over the chicken (or legs), cook on low for 2½–3 hours, turning once, until the thigh reads 75°C.
Pot · Chinese cleaver