my soy sauce chicken with soy honey glaze

How To Make my soy sauce chicken with soy honey glaze

• 1

  Rinse the chicken and remove any extra skin and fat. Let sit at room temp for 1 hour.
• 2

  Add the oil to a large pot that is tall and narrow but big enough for the chicken. Add the ginger and let carmalize for 1 minute. Add the garlic and scallions and cook 30 seconds. Add the star anise, soy sauce, dark soy sauce, sweet soy sauce, fish sauce, mirin and sugar. Bring to a boil. Reduce heat and simmer 5 minutes. Add the water and bring to a boil once again.
• 3

  Turn heat down to a slow boil. Add the chicken laying it into the liquid and fill the cavity with the liquid. Turn breast side down in the liquid and weight the chicken down with a heavy bowl to keep it totally submerged in the liquid. Keep it at a low boil skimming any impurites that comes to the surface.
• 4

  Cook for 45 minutes. Turn the heat off and let sit in the liquid for 15 minutes. Remove the chicken to a carving bored.
• 5

  Strain the liquid through a fine mesh strainer discarding solids. Add 2 cups of the strained liquid to a saucepan. Bring to a boil and reduce for 5 minutes. Stir in the honey and reduce another 5 minutes until it coats the back of a spoon. If it isn't thick enough make a slurry with cornstarch and water and whisk into the sauce.
• 6

  Cut the chicken into pieces and add to plate. Drizzle a little soy honey sauce over the chicken and garnish with the greens of the scallions. Serve extra dipping sauce with chicken.
• 7

  You can freeze the cooking liquid if you want and use again if you want.
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