Rub chicken skin with salt to exfoliate and rinse thoroughly. Pour boiling water over the chicken then rinse with cold water. Pat dry. Mix soy sauce, Shaoxing wine and a pinch of sugar. Rub gently over the skin and meat. Let it sit for 20–30 min while you prepare the master stock.
2 chicken marylands, 1 tsp salt, boiling water, 1 tsp soy sauce, 1 tsp Shaoxing wine, sugar
In a small pot (just big enough to fit the chicken pieces), add all stock ingredients. Bring to a boil, then lower to gentle simmer for 10 minutes to infuse the flavours.
3 cup water, 7 tbsp soy sauce, 2.5 tbsp dark soy sauce, 2 tbsp oyster sauce, 2 tbsp Shaoxing wine, 30 g rock sugar, 1 star anise, 1 slice dried orange peel, 1/4 tsp white peppercorn, 1 stalk scallion, 2 slices ginger, 1 slice licorice root, 1 clove garlic, 1 thin cinnamon stick
Gently add the chicken marylands, skin side down first. Simmer very gently for 12 minutes, uncovered or partially covered. Then turn off heat and steep for 30 minutes off heat, covered.
2 chicken marylands
Remove the chicken and let it rest for 10 minutes. If desired, brush the skin with a bit of sesame oil for shine. While waiting, reduce a ladle of the master stock over medium heat until slightly thickened.
Spoon the reduced sauce over the chicken and enjoy with a hot bowl of rice.
