Ingredients

1. Fresh chicken : 1 whole (approx. 1.2 to 1.5kg)

2. Light Soy Sauce : 700ml

3. Garlic : 3 cloves (crushed)

4. Ginger : 3 slices

5. Chinese Rose Wine : 50ml

6. Salt : 2 tsps

7. Raw Cane Sugar : 1 slab

8. Water : 1200 to 1400ml

Chicken Marinade:

1. Chinese Rose Wine : 3 Tbsps

2. Salt : 3 tsps

To prepare the poaching sauce:

Add the light soy sauce and 1200 to 1400ml of water into the pot (ratio 1:2). Bring to a boil on high heat. Add raw cane sugar, Chinese rose wine, ginger and garlic and stir well.

Ingredients:

1. Thoroughly rinse the chicken and remove the lung. Pat dry.

2. Evenly rub 3 Tbsps of Chinese rose wine on the inside and outside of the chicken. Thoroughly rub 1 tsp of salt respectively on the inside, the back and breast of the chicken. Let marinate in the refrigerator for at least 30 mins.

3. When time is up, take out the chicken from the refrigerator and let rest at room temperature for 10 mins. Rinse and pat dry.

4. Heat up 2 Tbsps of cooking oil in a frying pan on high heat. Brown both sides of the chicken.

5. Take out the chicken and dunk (breast down first) into the pot of poaching sauce. Keep ladling the sauce on to the chicken for 5 mins. Then poach for 30 mins.

6. Afterwards, turn the chicken around to poach the back. Reheat the poaching sauce on high heat (turn off heat once it is hot enough). Keep ladling the sauce on the chicken breast. Poach the chicken with the back down for 30 mins.

7. Reheat the poaching sauce (turn off heat once it is hot enough). Dunk the chicken with the breast and back down in the sauce for 10 mins respectively (no need to ladle the sauce).

8. Transfer the chicken into a large container. Carve when cooled. Drizzle with the poaching sauce to serve.