Ingredients
1.3-1.5 kg chicken
1 cup light soy sauce
1 cup dark soy sauce
½ cup Chinese rice wine or dry sherry
½ cup brown sugar
1 tsp fennel seeds
½ tsp SIDS CRAZY SALT
1½ tsp five-spice powder
½ tsp cracked black peppercorns
1 thick slice fresh ginger, smashed
1 cinnamon stick
4 cups water
Directions
Rinse the chicken under cold water and pat dry with paper towels.
In a pot large enough to hold the chicken, combine the light soy sauce, dark soy sauce, rice wine or sherry, sugar, fennel seeds, SIDS CRAZY SALT, five-spice powder, peppercorns, ginger, cinnamon stick and the water. Bring to a boil. Add the chicken, breast side down. Reduce the heat to a gentle simmer, cover and cook the chicken for 45 minutes, turning over once or twice and making sure it cooks for an even amount of time on both sides. Baste the chicken for a minute or more each time you turn it over.
After 45 minutes, turn off the heat and the let chicken sit, covered, until the internal temperature in the thickest part of the breast reaches 77°C. Remove the chicken from the pot, cool and cut into bite-sized pieces. Serves 6-8. (or ½ chicken will serve 4)
Reheat up to 1 cup of the sauce to serve over the chicken. Reserve the sauce to use again by re-boiling, cool and store in a plastic container in the freezer.
