|1 cup||Soy sauce, adn 2 tbsp extra for the sauce|
|2 cups||Sweet sherry|
|1 cup||Brown sugar|
|4||Star anise pods|
|2||Garlic cloves, sliced|
|20 g||Fresh ginger, sliced|
|1||Orange, for 4 pieces of orange peel|
|2||Spring onions, chopped|
|1½ kgs||Chicken, whole, trimmed|
|2||Red chillies, chopped|
- Preheat oven to 200C.
- Place the sherry, soy, water, sugar, cinnamon, star anise, garlic, ginger, spring onion, orange peel and chicken in a large saucepan over high heat and bring to the boil. Reduce the heat to low, cover and simmer for 30 minutes or until the chicken is cooked through. Carefully remove the chicken from the liquid and place on a wire rack in a baking dish.
- Roast for 15-20 minutes or until the skin is golden and crispy. Combine the extra soy and chilli and serve with the chicken.
- You can freeze the cooking liquid and use later in broths and soups, for poaching or to flavour stir-fries.