WHOLE*****Black Satin Chicken

By Unblond1

1/10/05 - Truly *Amazing* Chicken, I said

20/11/10 - Ditto!

Ingredients

• 8 servings
• 3 dried Chinese mushrooms, left whole
• 1 cup hot water
• 1 cup dark soy sauce
• 3 tbsp. splenda brown
• 1/4 cup Chinese rice wine
• 2 tsp. sesame oil
• 1 whole star anise, crushed
• 3 - 4 cloves whole garlic, lightly crushed (my addition)
• 3 cloves black garlic, peeled (because I happened to have it)
• 2 - 3 shallots, peeled and halved
• 1 tsp. sechuan peppercorns, lightly crushed
• 1 1/2 " fresh ginger, grated
• 1 - 3 lb. whole chicken
• 2 green onions, finely sliced (which I forgot at the end)

Details

Servings 8

Preparation

Step 1

*Soak* the dried mushrooms in the hot water for 20 minutes then drain, reserving the soaking liquid.

Put everything except the green onions, including the reserved liquid in a pot and bring to the *boil*, stirring often to dissolve the sugar.

Place the chicken in a large pot and cover with the soy marinade, turning the chicken over so that it's evenly coated. Cover and *cook* over low heat, turning regularly, for 55 minutes or until juices run clear when pierced with a skewer. It really doesn't take any longer than this. *Turn off the heat* and let the chicken rest in the sauce for 1/2 hour or so then remove the chicken to a plate and allow it to sit until it is cool enough to handle.

When the chicken is cooled, *de-bone* it and remove the skin and arrange the meat, in chunks, in an-oven proof dish. Cover and *set aside* until serving time.

Meanwhile, *boil* the remaining liquid in the pot until it is thick and syrupy then strain into a clean pot or bowl. This takes about half an hour.

When ready to serve, *re-heat* the chicken, covered with foil, for 1/2 hour or so, until hot. removing the foil and cooking a bit further to evaporate any liquid in the bottom of the pan, if necessary, brushing a few times with the sauce.

Remove the chicken from the oven, brush again with sauce and sprinkle with the chopped green onions and serve. Serve remaining sauce in small bowls on the side for dipping.

N.B. I didn't do any brushing at all, just served it with the sauce in a bowl on the side for dipping. That way, the leftover chicken remains suitable for a soup or a chicken sandwich or whatever you want to do with it.

Serve with basmati rice.