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Red cooked chicken


  • Place the stock, 2 cups dark soy, the ginger, light soy, rice wine, cinnamon, star anise, dried orange peel, 5-spice powder, sesame oil, rock sugar and garlic in a large stockpot. Bring to the boil, turn the heat down and gently simmer for 20 mins. Turn the heat down even further, place the chicken in the pot, breast side down, and very gently simmer for 14 mins. (It should just bubble infrequently.)
  • Then turn the heat off and leave at room temperature for 3 hours (making sure the chicken is fully submerged by placing a plate on top).
  • Gently heat the honey and 2 tbsp dark soy in a small pot to form a glaze.
  • Then remove the chicken from the pot and cut up Chinese-style with a cleaver. Brush with the honey glaze and serve with steamed rice and bok choy on the side.
  • nb. The master stock can be re-used. Strain and, before using, bring to a rapid boil.


  • 6 litres salt-reduced chicken stock
  • dark soy sauce
  • 1 cup peeled & sliced ginger
  • 1 cup light soy sauce
  • 3 cups Chinese rice wine
  • 4 cinnamon sticks
  • 10 star anise
  • 2 medium pieces dried orange peel
  • 1 tspn Chinese 5-spice powder
  • 1 tspn sesame oil
  • 2 cups Chinese yellow rock sugar
  • 12 garlic cloves, crushed
  • 1.6 kg chicken, washed in cold water & patted dry
  • 2 tbsp honey

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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