Beggar's Chicken

 

Ingredients:

1 whole chicken

3 coriander roots

8 small garlic cloves or 4 large (peeled)

1 tsp. white peppercorns

1/4 tsp. salt

2 tbsp. oil

1/2 cup sweet dark soy sauce

4 tbsp. light soy sauce

3 whole star anise

2 cinnamon sticks

2 tsp. granulated sugar

Coriander leaves (for garnish)

Methods:

1. Use mortar and pestle, pound coriander roots, garlic, white peppercorns and salt into a rough paste.
2. In a large pot, enough to hold the chicken, heat 2 tablespoons oil, add paste and cook for few seconds, stirring.  Then add whole chicken, breast side down, cook, while using a tong to move the chicken so that the chicken won't stick to the bottom of the pot and the paste.  Then, add dark sweet soy sauce, light soy sauce, star anise, cinnamon sticks, sugar and pour in enough water to almost cover 3/4 of the chicken.  Bring to a boil, turn heat down to medium-low, cover and simmer for 90 minutes, turning the chicken halfway through cooking.
3. Carefully remove chicken and place into a deep serving dish.  Taste the broth for correct seasoning, add salt if needed.  Pour broth over chicken and garnish with coriander leaves.  Serve with rice or noodles.  I serve mine with our famous Kuching Kolo Mee/Noodles, with our favorite, chilies-lime-light soy sauce on the side.

I adapted this recipe from 'Marion's Kitchen.'