Six-Flavor Chicken

Name: Six-Flavor Chicken ( )
Cuisine: China
Ingredients: 4 cups Chicken Stock; 4 cups water; 10 whole cloves; 3 pieces dried tangerine peel, 1 by 2 inches (see Old Skin Beef, for discussion of dried peel); 4 eight-star anise; 1 cup double dark soy sauce; 4 ounces sugarcane sugar, broken into pieces, or⅔ cup firmly packed dark brown sugar; ¼ cup Mei Kuei Lu Chiew (see Wines); 2 whole cho guor or nutmegs; 3¾ pounds bone-in, skin-on chicken breasts; 3 cinnamon sticks, 2 inches long; 6 bay leaves; 3-inch-long piece ginger, peeled and lightly smashed

Preparation info

Difficulty
Medium

Appears in

Mastering the Art of Chinese Cooking

By Eileen Yin-Fei Lo

Published 2009

About

Ingredients

3 cinnamon sticks, 2 inches long
4 eight-star anise
3

Asia
China
Main course
Spicy

Method

Place the cinnamon, star anise, tangerine peel, cloves, cho guor, and bay leaves on a length of cheesecloth and sew it closed. In a large pot, place the water, stock, ginger, and spice bundle and bring to a boil over high heat. Add the soy sauce and return to a boil. Add the sugar and return to a boil. Add the chiew and return to a boil. Add the chicken breasts and return to a boi