贵妃鸡Empress Chicken

【材料】
剖净鲜鸡1只

【卤料】
A：虾米1汤匙、罗汉果1只、当归6片、姜1块、葱5粒、甘草4片、龙眼干5克、丁香4粒、八角2粒、红枣10粒、沙姜5片
B：清水2000毫升、盐2汤匙、味精3茶匙、糖5茶匙、白酒3汤匙

【做法】
1.煮滚半锅清水，放入全鸡，用中火浸熟，大约30分钟，盛起。
2.在另一个锅内，放入卤料A及B煮滚，再转慢火煮至卤料出味，待冷。（图2）
3.将浸鸡卤水放进冰箱。
4.放入已浸熟之鸡约20分钟至入味。（图3-4）
5.食用时斩件，伴姜茸及蚝油享用。（图5）

【Ingredients】
1 whole chicken

【Stewing Sauce Ingredients】
A: 1 tbsp dried shrimp, 1pc Luo Han Guo, 5 slices Dang Gui, 1pc ginger, 5 stalks spring onion, 4 slices Gan Cao, 50g dried Longan, 4 pcs clove, 2pcs sar anise, 10pcs red dates, 5 slices Sha Kiong
B: 2 tbsp salt, 3 tsp MSG, 5 tsp sugar, 3 tbsp white wine, 2000ml water

【Method】
1.Blanch chicken with water in medium heat for about 30 minutes or until cooked.(pic 2)
2.Boil all stewing ingredients A and B in pot, turn to low heat and simmer until fragrant.
3.Keep the sauce in fridge.
4.Soak chicken in the cold sauce for 20 minutes until flavor infused.(pic 3-4)
5.Chop chicken to serve with finely grinded ginger and oyster sauce.(pic 5)