Cantonese-Style Soy Sauce Chicken

Clean the chicken thoroughly, and make sure the cavity is scraped out clearly and completely clean.

Dry the chicken with paper;

Use a mesh sieve to hold the chicken up, and place a small ventilated basket underneath as well, so the chicken can be ventilated from both top and bottom. Use an electric fan to blow for about 30 minutes.

Prepare 1 piece of dried tangerine peel, 1 section of cinnamon the size of a finger, 3 slices of licorice, 1/4 star anise, 8 slices of fresh ginger, 5 shallots, and 5 sections of green onion.

Put the above ingredients into the pot, turn to medium heat, and dry-fry until fragrant;

Pour in 1/2 cup of premium soy sauce, 1/2 cup of Meishida, 1 cup of regular light soy sauce, 2 tablespoons of dark soy sauce, 50 grams of rock sugar, 1/2 teaspoon of refined salt, 2 teaspoons of matsutake essence, 2 tablespoons of rose wine, and 4 cups of water. Bring to a boil over medium-high heat, then reduce to low heat and simmer for 15 minutes;

After boiling the ingredients to release their flavor, use a sieve to remove the residue and foam.

After scooping it up, the broth becomes clear; taste it.

Bring the broth to a simmer, not a full boil, what people in Guangdong call 'shrimp-eye water,' then add the chicken, breast down, and poach for 8 minutes;

Turn over with your stomach facing down, then soak for another 8 minutes;

When marinating the chicken, continuously spoon the marinade over the chicken. Then turn it over to marinate with the back facing down for 5 minutes, and then turn it again to marinate with the belly facing down for 5 minutes. During marinating, you must keep basting the chicken with the marinade and cannot be lazy. If the marinade is insufficient, you can add 1 cup of hot water.

When you feel the chicken is almost cooked, use a meat thermometer and insert it into the thickest part of the meat. The internal temperature should reach about 175°F (80°C). Check if any blood flows out from the hole after removing the thermometer. If there is still blood, continue cooking until it is fully done.

Turn off the heat, then place the chicken on its side;

Cover and let stand for 20 minutes;

When the time is up, take it out and drain the soup, then brush a layer of sesame oil on the surface of the chicken;

Put in the freezer;

When eating, cut into pieces and taste. If it feels not salty enough or lacking flavor, you can drizzle it with the chicken soaking broth. Enjoy!