Instructions

• Step 1: Prepare the Braised Chicken
• Blanch the Chicken: In a large pot of boiling water, blanch the whole chicken (or chicken pieces) for about 3-4 minutes. This step helps remove impurities and makes the broth clearer. Remove the chicken, rinse under cold water, and set aside.
• Prepare the Braising Sauce: In a large pot, heat 1 tablespoon of oil. Add the ginger slices, garlic, and spring onions, and sauté for a minute until fragrant.
• Add Soy Sauces and Seasonings: Pour in the light soy sauce, dark soy sauce, oyster sauce, rice wine, sugar, star anise, and cinnamon stick. Stir to combine.
• Add the Chicken and Water: Add the chicken to the pot. Pour enough water into the pot to cover the chicken (around 4-5 cups). Bring to a boil.
• Simmer the Chicken: Once the pot reaches a boil, reduce the heat to a low simmer. Let the chicken cook for about 40-60 minutes (depending on the size of the chicken), or until the chicken is fully cooked and tender. Periodically skim off any impurities or foam that rises to the surface.
• Season to Taste: Taste the braising liquid and adjust with salt, sugar, and white pepper as needed.
• Remove the Chicken: Once the chicken is cooked, carefully remove it from the pot and set it aside to cool slightly. Keep the braising sauce simmering for a few more minutes to deepen the flavors.