Buffalo Cookware Required: Preparation Time: Cooking Time:	26cm Casserole About 25 minutes About 25 minutes
Tip On Main Ingredient:
** Fresh chicken usually comes with bright skin, smooth meat. lightly yellow colored, small pores and meaty
Ingredients:
1 whole small kampung chicken (around 1.3kg), marinate for 20 minutes after cleaning 1 tablespoon malt sugar 1 teaspoon dark soy sauce 250ml water
Seasoning:
1 tablespoon sesame oil 2 Star Anises 1 tablespoon light soy sauce 8 cloves 3 tablespoon ShaoXing wine 1 tablespoon medlar seed 1 teaspoon salt 1 tablespoon crystal rock sugar 3 slices licorice 3 slices "Dang Gui"
Steps:
Rub the light soy sauce all over the chicken and marinate with the seasoning for 20 minutes. Pour 250ml water into the casserole and put a steamer rack inside. Place the chicken on the steamer rack and pour the seasoning into the casserole. Close the cover and turn to high heat (induction heat level 9). When it boils, turn to low heat (induction heat level 3) and cook for 5 minutes. Then reduce the heat further (induction heat level 2) to cook for another 15 minutes. Then turn off the heat and simmer for another 3 minutes. Remove the chicken from the casserole and place the chicken with gravy onto a plate. Leave 2 tablespoon chicken gravy in the casserole. Add in 2 tablespoon malt sugar and turn to medium heat (induction heat level 3). After the malt sugar melts, pour it over the chicken. Ready to serve.