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4 1/2 cup Chicken

Posted By Helen Jackson On June 17, 2010 @ 12:06 pm In Chicken Recipes,Dinner Recipes,Recipes | 10 Comments



  • 1 size 16 chicken
  • 1 cup soy sauce
  • 1 cup rice wine
  • 1 cup chicken stock
  • 1 cup water
  • 1/2 cup sugar
  • 2 star anise


Place all ingredients in a large saucepan.  Cover and simmer over a moderate heat for 1 hour, turning the chicken half way through cooking.
Remove from the heat and allow to stand a further 15 minutes.  Lift meat from broth, slice and serve with steamed rice, greens and a ladle full of broth.
Left over cooking liquid can be frozen to use again with either chicken or fish.

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