Chicken with Soy Sauce and Shao Hsing Wine

 Chicken with Soy Sauce and Shao Hsing Wine

I remember watching The Cook and The Chef (Maggie Beer and Simon Bryant) one night late last year and this one recipe they were making  (Chicken Braised with Soy Sauce and Shao Hsing Wine) made my mouth water instantly. 

I was thinking of following the recipe but I made mine different anyway.  Instead of putting all the ingredients in a stock pot and poaching it, I marinated chicken wings/drumsticks over night and baked it in a roasting pan in the oven at 180c for 30 minutes to 35 minutes.  My goodness it tasted so delicate and juicy!   I have marinated the chicken overnight so you get that depth of flavour of the wine and soy sauce through the chicken.   You have to be careful not to put so much soy sauce into the marinade otherwise it will turn out pretty salty and it wouldn't be nice.

Chicken with Soy Sauce and Shao Hsing Wine
(adapted by Kylie Kwong's original recipe) (baked)

Ingredients
2kg of drumsticks and chicken wings

Marinate/Stock Ingredients
1 cup of shao hsing wine
1/2 cup of light soy sauce
3 garlic cloves crushed
10cm of ginger finely sliced
3 tbs of light brown sugar
1 to 2 cups of water
some oil

Method

Mix all marinate ingredients in a small bowl.   

In a big bowl add the chicken wings and drumsticks and pour in the marinate and coat evenly until well covered.  

Cover with cling wrap well and refrigerate overnight.

Preheat oven at about 180c

In 2 roasters/roasting trays (I used 2 pyrex glass rectangle roasters) spread out the chicken evenly pour in stock evenly in both trays.

Transfer both trays into the oven and cook for at least 30minutes or til done!

Serve immediately with hot jasmine rice!