📝 About This Recipe
A cornerstone of Cantonese cuisine, Lo Sui Gai is a masterclass in the 'red braising' technique, where a whole chicken is gently poached in a complex, aromatic 'Master Stock'. This legendary liquid, rich with soy sauce, rock sugar, and a bouquet of warm spices, permeates the meat to create a velvety texture and a deep, mahogany glaze. What makes this dish truly magical is that the stock can be saved, frozen, and reused for years, growing more profound in flavor with every single use.
🥗 Ingredients
The Bird
- 1.5 kg Whole Chicken (free-range or organic preferred, cleaned and patted dry)
- 1 tablespoon Kosher Salt (for exfoliating the skin)
The Master Stock Base
- 2 cups Light Soy Sauce (for saltiness and depth)
- 1/2 cup Dark Soy Sauce (specifically for the rich mahogany color)
- 1/2 cup Shaoxing Rice Wine (adds a nutty acidity)
- 150 grams Yellow Rock Sugar (provides a glossy sheen and mellow sweetness)
- 6-8 cups Water (enough to fully submerge the chicken)
Aromatics and Spices
- 50 grams Ginger (sliced and bruised)
- 4-5 stalks Scallions (tied into a knot)
- 4 pieces Star Anise
- 1 large Cinnamon Stick (preferably Cassia bark)
- 1 teaspoon Sichuan Peppercorns (for a subtle floral numbing quality)
- 1 piece Dried Tangerine Peel (Chenpi; adds a haunting citrus note)
- 2 slices Licorice Root (optional, for traditional sweetness)
- 3 pieces Cloves
👨🍳 Instructions
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1
Prepare the chicken by rubbing the skin with kosher salt to remove impurities. Rinse thoroughly under cold water and pat completely dry with paper towels.
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2
In a large, deep stockpot or Dutch oven, combine the light soy sauce, dark soy sauce, Shaoxing wine, rock sugar, and water.
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3
Toast the star anise, cinnamon, cloves, and Sichuan peppercorns in a dry pan for 2 minutes until fragrant, then place them into a spice bag or directly into the pot.
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4
Add the bruised ginger, scallion knot, and dried tangerine peel to the pot. Bring the liquid to a rolling boil over medium-high heat.
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5
Once boiling, reduce the heat to low and simmer the stock for 20 minutes to allow the spices to infuse and the sugar to dissolve completely.
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6
Carefully lower the whole chicken into the simmering stock breast-side down. If the chicken isn't fully submerged, add a bit more water or soy sauce.
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7
Bring the liquid back to a very gentle simmer. Do not let it boil vigorously, as this will toughen the meat and break the skin.
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8
Braise the chicken for 20 minutes. Use a large spoon to ladle the hot stock over any parts of the chicken not fully submerged.
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9
Carefully flip the chicken over to the back side and continue to simmer for another 15-20 minutes.
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10
Turn off the heat, cover the pot with a tight-fitting lid, and let the chicken steep in the residual heat for 30 minutes. This ensures maximum juiciness.
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11
To check for doneness, pierce the thickest part of the thigh; the juices should run clear. Carefully lift the chicken out of the pot using two spatulas to avoid tearing the skin.
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12
Allow the chicken to rest and cool for at least 15-20 minutes before carving. This helps the skin firm up and the juices to redistribute.
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13
While the chicken rests, strain the stock. You can boil a cup of it down to a thicker glaze if desired.
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14
Carve the chicken into bite-sized pieces, Chinese-style (through the bone), and arrange on a platter. Drizzle with a little fresh stock or the reduced glaze.
💡 Chef's Tips
Always use yellow rock sugar rather than granulated sugar for a mellow sweetness and a superior gloss on the skin. Never throw away the stock! Strain it, boil it for 10 minutes to sterilize, and freeze it. This 'Master Stock' becomes more valuable every time you use it. If the chicken skin is pale, increase the dark soy sauce; it is used primarily for that iconic 'Lo Sui' color rather than saltiness. Avoid a rolling boil at all costs—the secret to the 'velvet' texture is a gentle poach where the water barely trembles.
🍽️ Serving Suggestions
Serve with a side of ginger-scallion oil (minced ginger and scallions sizzled in hot peanut oil) for a bright contrast. Pair with steamed bok choy or gai lan drizzled with a bit of the braising liquid. Serve alongside fragrant jasmine rice to soak up the savory soy-based sauce. A light, crisp lager or a pot of Pu-erh tea cuts through the richness of the soy and spices beautifully. Add hard-boiled eggs or firm tofu to the stock while the chicken steeps to make easy, flavorful side dishes.