WHOLE SOY CHICKEN

Celebrate Lunar New Year with this simple but impressive Whole Soy Chicken. Pouched in a rich, savoury-sweet soy broth, making it insanely juicy and packed with flavour. But my favourite part is the glaze. It’s sticky, umami and just really delicious. Serve it up with some greens and extra sauce for dipping, and you've got a dish that’s perfect for sharing.

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WHOLE SOY CHICKEN

SERVES 4-6// MADE IN 1 HR /EASY// MEATY

Ingredients

• 1 medium chicken (around 1.6 kg)

• 1 large knob of ginger, roughly sliced

• 5 garlic cloves, peeled

• 2 echallion shallots, peeled and halved

• 3 spring onions, quartered (plus extra to serve, optional)

• 3 star anise

• 350ml chicken and mushroom stock

• 3 tsp gochujang (optional)

• ¼ tsp red food dye (optional)

• 200g brown sugar

• 300ml light soy sauce

• 250ml dark soy sauce

• 3-4 tsp cornflour

• Oil, for frying

• Tenderstem broccoli, to serve (optional)

Method

1. Place the chicken in a large bowl and pour hot water over it to tighten the skin. Remove, pat dry, and set aside.

2. In a large saucepan (big enough to fit the chicken snugly), heat a little oil over medium-high heat. Add the ginger, garlic, shallots, spring onions, and star anise. Sauté until fragrant and slightly charred.

3. Stir in the light and dark soy sauces, brown sugar, and stock. If using, add gochujang for spice and a few drops of red food colouring to deepen the colour. The amount of dye depends on the brand and how red you want the chicken.

4. Reduce the heat to low and carefully lower the chicken into the pot. Pour in about 1.2 litres of hot water, just enough to submerge the chicken.

5. Baste the chicken with the liquid, ensuring an even colour. Bring to a gentle simmer, cover, and cook for 15 minutes.

6. After 15 minutes, carefully flip the chicken over, baste again, and cover. Cook for another 15 minutes, maintaining a gentle simmer.

7. To check if the chicken is cooked through, insert a knife into the thickest part. The juices should run clear. Or use a thermometer; the thickest part should read 75°C or above.

8. Remove from the pot and let it rest for 15 minutes before carving.

   In a separate saucepan, bring 1 cup of the braising liquid to a boil. In a small bowl, mix the cornflour with a few tablespoons of water to create a slurry. Stir the slurry into the saucepan and cook until the glaze thickens slightly. It will continue to thicken as it cools.Adjust with more slurry if needed.

9. Once the chicken has rested, brush it generously with the thickened soy glaze. Carve into wings, legs, and breasts, then serve with tenderstem broccoli and extra spring onions, if desired.