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Recipe details are AI-generated from the video and may contain errors — for reference only.
Handling raw poultry; wash hands thoroughly afterwards to avoid cross-contamination.
Wash 1 whole organic chicken thoroughly under running water, ensuring the inside of the cavity is completely clean.
Watch out
Wash inside the chicken cavity thoroughly
failing to clean properly leaves debris inside
Working with boiling water; pour carefully to avoid splashing.
Blanch the washed chicken by pouring boiling water over it, making sure the hot water enters the cavity until the skin contracts.
Watch out
Pour boiling water thoroughly over every surface
uneven blanching causes patchy skin color later
Using a cleaver; keep fingers clear of the blade when chopping and crushing.
Prepare the aromatics: wrap 3 pieces of star anise in a paper towel and crush it with a cleaver, cut 3 stalks of green onion into short batons, slice 1 oz of ginger, and cut 4 shallots into four pieces each.
Watch out
Wrap star anise securely in paper towel when crushing so fragments do not fly everywhere.
Hot oil and liquids; stir carefully to prevent splashing.
Heat a wok with 2 tsp of oil, fry 1 oz ginger for 20 seconds, add 4 shallots and fry for 20 seconds, add 3 pieces crushed star anise for 10-15 seconds, add 3 pieces green onion and fry for 15 seconds, pour in 3 tbsp rice wine, then add 12 oz light soy sauce, 2 oz dark soy sauce, 16 oz hot water, and 3 oz rock sugar, cooking until the rock sugar completely dissolves and the broth boils.
local_fire_departmentmedium heatWatch out
Add liquids carefully to the hot wok
otherwise, hot oil will splatter and cause burns
Lowering chicken into hot liquid; do it slowly to avoid splashing hot soy sauce broth.
Place the blanched 1 whole organic chicken into the pot with the simmering master stock, and ladle the sauce over the chicken so all sides are covered.
local_fire_departmentmedium heatWatch out
Ladle sauce thoroughly over all crevices
uneven coating results in patchy skin color
Cover the pot with a lid and cook on the lowest heat for 15 minutes, then carefully flip the chicken over, cover and simmer for another 15 minutes, then flip again and simmer for 10 more minutes until done.
local_fire_departmentlowest heatWatch out
Cook strictly on lowest heat
otherwise, the bottom will burn and the meat will toughen
Lifting hot chicken out of the pot; handle carefully to avoid burns from hot drippings.
Take the cooked 1 whole organic chicken out and let it cool on ice for 10-20 minutes by placing one bag of ice underneath and one bag on top.
Watch out
Keep the ice bagged so melting ice water does not dilute the chicken flavor.
Bring the remaining master soy sauce broth back to a boil so that it keeps better, then turn off the heat.
local_fire_departmentmedium heatWatch out
Boil the sauce thoroughly to sterilize it for safe future storage.
Using a heavy cleaver; cut firmly and watch your fingers.
Chop the cooled 1 whole organic chicken in half lengthwise, remove wings and thighs, chop into roughly 1-inch wide pieces, and arrange them neatly on a plate to reconstruct the whole chicken shape including the head.
Watch out
Keep the chicken pieces lined up in order while chopping so plating maintains the chicken shape.
Add 2-3 ladlefuls of master soy sauce broth to the wok and bring to a boil, then lower the heat to minimum, stir in a slurry made of 2 tbsp cornstarch and 4 tbsp water, stir continuously until the sauce thickens slightly to coat the spoon, and add a few drops of sesame oil before turning off the heat.
local_fire_departmentlow heatWatch out
Lower the heat to minimum before adding the slurry
otherwise, lumps will form
Ladle the thickened soy sauce evenly over the arranged chopped chicken pieces, making sure to cover every piece.
Watch out
Pour sauce evenly over all pieces
otherwise, some parts will lack flavor
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