Soy Sauce Chicken (Si Yau Kai / See Yao Gai)

Step 2 -

In a large 10 qt. pot, mix the light all of the 2 cups of Light Soy Sauce, 1 cup of Mushroom Dark Soy Sauce, 2 cups of Brown Sugar, and 8 cups of Filtered Water.

Step 3 -

Then add 2 tbsp. Of Shao Xing Wine, 2 tbsp., of Kosher Salt, 3 each Tangerine Peels, 3 each Bay Leaves, 2 oz. of Sliced Ginger, 6 cloves of Garlic, 1 bunch of Scallions, and 2 tbsp. of Chinese Five Spice.

Step 4 -

Bring the pot to a simmer. Mix the pot until the sugar is dissolve.

Step 5 -

Take the pot off heat.

Step 6 -

Allow the pot to completely cool to room temperature. [60 minutes]

Step 8 -

Drain any fluids from the packaging.

Step 9 -

Since the chicken with cold water.

Step 10 -

Place the chicken in a mixing bowl.

Step 11 -

Use single-use paper towels to remove any excess liquid.

Step 12 -

Dispose of the paper towels.

Step 13 -

Sanitize your hands. And sanitize the kitchen sink.

Step 15 -

Allow the chicken to marinate for 6 hours in the refrigerator.

Step 17 -

Bring the pot a simmer, and keep it a soft simmer (190 F) for 25 minutes. Make sure to continually baste, and turn the chicken so that it poaches evenly.

Step 18 -

After 25-35 minutes, turn off the heat. (Or until the internal temperature of the chicken is 165 F)

Step 19 -

After you turn off the heat, keep the chicken in the braising liquid for 1 hour.

Step 20 -

Then, gently remove the chicken with poultry hooks.

Step 21 -

Place the chicken on a roast rack to rest, cool and dry for 30 minutes.

Step 23 -

To serve, cut the chicken into small pieces and serve with rice. Reserve the braising liquid to season the rice.