Name: Madame So’s Wok-Roasted Chicken
Cuisine: Chinese
Ingredients: 3 large garlic cloves, crushed but left whole; 3 thick slices fresh ginger, peeled; 1 chicken, 2¾-3 pounds; 8 tablespoons water; ⅓ ounce golden needles, reconstituted; 8 segments (1 whole) star anise; ½ teaspoon Sichuan peppercorns; 10 scallions, trimmed; 2 tablespoons cloud ears, reconstituted and broken into pieces; 1¾ teaspoons salt; 1 tablespoon Shaoxing wine or medium-dry sherry; 4 tablespoons thick soy sauce; 1½ teaspoons brown sugar; 5 tablespoons vegetable oil; 6 medium-sized dried Chinese mushrooms, reconstituted and cut into very thin slices; 2 tablespoons water

Preparation info

Difficulty
Medium

Appears in

Homestyle Chinese Cooking

By Yan-Kit So

Published 1997

About

Even though my mother, So Lam Mo-yin, is more interested in fundamentalist Christianity than food, she nevertheless produces a superb chicken dish that all her children unanimously vote to be superior to any other of its kind they have tasted anywhere. Whenever we go home to Hong Kong to visit her, she will cook this dish for us to satisfy our deprived taste buds. Recently, upon my request, she wrote down the procedures for me in meticulous detail, which I have rendered fro