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Wingtat Canada Chicken with Fish Sauce

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Descriptions

Wingtat Canada Chicken is very suitable for a wide range of cooking methods; from baking, steaming, stewing and much more. By immersing Wingtat Canada Chicken with hot fish sauce and spices, this combination creates a very special flavored and delicious dish for the Lunar New Year. The unique savory taste of the fish sauce with Sichuan peppercorn, star anise, white pepper, bay leave and ginger further enhance the taste of the chicken.

Ingredients

  • Wingtat Canada Chicken x1
  • Fish Sauce1¼ cup
  • Star Anise2 pieces
  • Sichuan Peppercorn1 tsp
  • White Pepper1 tsp
  • Bay Leave4 pieces
  • Ginger3 pieces
  • Water6 cups
Marinade:
  • Rock Sugar1 small piece
  • Dark Soya Sauce2 tbsp
  • Cooking Wine2 tbsp
recommended wingtat product

Directions

  • Remove head and feet of the Canada Chicken. Marinate with 1 tsp salt over the whole body.
  • Bring 6 cups of water to boil, add star anise, Sichuan peppercorn, white whole pepper, bay leave and ginger, boil for 10 minutes.
  • Add in the Canada Chicken, fish sauce, dark soya sauce and cooking wine. Boil at medium heat for 15 minutes, turn the chicken over and boil for another 15 minutes. Remove from heat and cover for 10 minutes.
  • Take the chicken out, let it cool and cut into pieces. Use half a cup of the juice, add corn starch to make a thicken sauce and pour onto the chicken.