• 1 1/3 cups light soy sauce
  • 2 tablespoons dark soy sauce
  • 1/2 cup firmly packed brown sugar
  • 5 star anise
  • 2 cinnamon sticks
  • 1/2 cup Chinese rice wine (or sherry)
  • 4cm piece fresh ginger, peeled, cut into matchsticks
  • 6 garlic cloves, roughly chopped
  • 3kg chicken pieces on the bone (see note)
  • Combine soy sauces, sugar, star anise, cinnamon, rice wine, ginger and garlic in a large ceramic bowl. Add chicken. Toss to coat. Cover and refrigerate overnight.
  • Preheat oven to 200°C. Line a baking dish with baking paper. Place chicken in a single layer in dish. Cook, basting often, for 50 to 60 minutes or until golden and cooked through. Serve.
  • Protein Dietary Fibre 46.70g 0.50g Fat Total Energy 35.30g 2438kJ Fat Saturated Sodium 11.00g 2587mg Carbohydrate Total Cholesterol 16.80g 237.00mg Carbohydrate Sugars –