Black-Skinned Chicken Slow-Cooked in Dark Soy Sauce

• 2 tablespoons canola oil
• 1 large Spanish onion, diced
• 5 cloves garlic, smashed
• 1/4 cup Chinese bean paste
• 2 2- to 2 1/2-pound chickens, head and feet discarded, cleaned and rinsed
• 1 inch-thick piece of unpeeled ginger, cut into 4 pieces
• 1 inch-thick piece unpeeled fresh or frozen galangal, smashed
• 2 Thai bird chilies
• 1/2 cup wolfberries or 1/4 cup finely diced dried apricots
• 1/4 cup diced jujubes (also known as hong zao or red dates) or 1/8 cup of dried brown dates, diced
• 3 cups dark soy sauce
• 1 cup cola
• 1 star anise pod
• 2 cardamom pods
• 2 cinnamon sticks
• 1 clove

1. Place a large, heavy-bottomed saucepan or Dutch oven over medium heat, and add oil.
2. When oil is hot, add onion, garlic and bean paste, and saute until onion is tender.
3. Add chickens, ginger, galangal, chilies, wolfberries, jujubes, soy sauce and cola.
4. Stir, and add star anise, cardamom, cinnamon, clove and just enough water to cover chickens.
5. Bring to a boil, then reduce heat to low.
6. Simmer, covered, for 45 minutes.
7. Remove chickens, cut into serving pieces, and serve with broth ladled over chicken and steamed rice.
8. If you want a thicker sauce, remove chickens.
9. Cook broth over high heat until it becomes syrupy and glossy, about 20 minutes.
10. If too salty, add a little water.
11. Cut chicken into serving portions, add to sauce, heat through and serve.

canola oil, spanish onion, garlic, chinese bean paste, chickens, ginger, bird chilies, apricots, diced jujubes, soy sauce, cola, anise pod, cardamom pods, cinnamon sticks, clove

Taken from cooking.nytimes.com/recipes/12040 (may not work)