1 chicken
5 star anise
450ml/3/4 pint water
Seasoning:
225ml dark soy sauce
225ml rice wine, or dry sherry
150g rock sugar, or 75g Demerara sugar
Using a cleaver or meat axe, chop the chicken into bite sized pieces and place in a bowl.
Blend the seasoning ingredients to make a rich marinade and pour 10 tbsp over the chicken. Marinate for 1 hour.
Place the chicken in it’s marinade in a large flame-proof casserole with the star anise, water and the remaining marinade. Bring to a boil and then cover and simmer gently for 45-60 minutes, or until chicken is tender.
This is similar to the Pork Belly Hot Pot recipe that I made awhile back, but with a much shorter cooking time. I preferred the pork, but this is a good compromise if you don’t have all day to cook.
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