Soy-Braised Chicken

• 1 ea. Whole chicken, 3 lb.
• 2 Tbsp. Soy sauce
• 16-20 ea. Cloud ears
• 2 ea. Chinese white radish, small about 1 lb. each
• Braising sauce
• 4 cup Water
• 1/2 cup Shaoxing
• 6 Tbsp. Dark soy sauce
• 4 Tbsp. Dark brown sugar, packed
• 8 ea. Fresh ginger, sliced thin, each 1" x 2"
• 2 ea. Star anise, whole
• 4 ea. Green onions, whole, cut in half
• 2 ea. Dried tangerine peel
• 2-4 Tbsp. Sesame oil
• 3 Tbsp. Cornstarch, mixed with 6 Tbsp. water
• as needed Cooked rice or noodles, hot

1. 1. In a large bowl, combine the chicken and soy sauce, stir to coat. Set aside for 30 minutes.
2. 2. Soak cloud ears in enough warm water to cover for 30 minutes, drain.
3. 3. Peel radish and cut in half horizontally, then cut each half diagonally into 1/2-inch thick slices. Set aside.
4. 4. Combine braising sauce ingredients in a medium sauce pot. Bring to a simmer, cook fro 10 minutes. Add the chicken, reduce heat, cover, and simmer for about 45 more minutes, baste and turn periodically. When the meat is almost tender, add the white radish and mushrooms. Simmer until the chicken and radish are tender. Remove chicken and radish from sauce. Cut chicken into 8 pieces, brush with sesame oil, cover and keep warm.
5. 5. Pour sauce through a fine strainer into a saucepan and bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens. Pour sauce over chicken and serve hot over rice or noodles.

chicken, soy sauce, cloud ears, chinese white radish, braising sauce, water, shaoxing, soy sauce, brown sugar, fresh ginger, anise, green onions, peel, sesame oil, cornstarch, noodles

Taken from www.epicurious.com/recipes/member/views/soy-braised-chicken-50134373 (may not work)