Soya Sauce Chicken by Joey

• 1 whole chicken (medium)
• 12 cup dark soya sauce
• 12 cup Chinese wine (Hua Tiao Chiew Brand)
• 12 cup white sugar
• 1 cup water
• 4 slices gingerroot, slices thick
• 3 pieces star anise
• 3 chinese peppercorns
• 2 stalks spring onions or 2 stalks scallions

1. In a pot large enough to hold the chicken, put in dark soya sauce, Chinese cooking wine, white sugar, ginger slices, star anise, Chinese peppercorns, water and spring onions.
2. Keep pot lidded and boil till it bubbles (about 10 minutes).
3. Place chicken in the bubbling pot & keep lid on.
4. Boil for 20 minutes, then turn chicken over and boil for an additional 15 to 20 minutes.
5. Turn off the heat and let chicken rest for 5 minutes.
6. Remove from pot and cut into appropriate size for serving.
7. Retain leftover sauce from pot for additional gravy.
8. Serve with fluffy steam rice.

chicken, dark soya sauce, chinese wine, white sugar, water, gingerroot, anise, chinese, stalks spring onions

Taken from www.food.com/recipe/soya-sauce-chicken-by-joey-215955 (may not work)