Black-Skinned Chicken Slow-Cooked in Dark Soy Sauce by Elaine Louie, NYT Cooking

Time: 1 hour 30 minutes
Yield: 4 servings

Get full recipe👇🏻
http://cooking.nytimes.com/recipes/12040-black-skinned-chicken-slow-cooked-in-dark-soy-sauce

INGREDIENTS

2 tablespoons canola oil
1 large Spanish onion, diced
5 cloves garlic, smashed
¼ cup Chinese bean paste
2 2- to 2 1/2-pound chickens, head and feet discarded, cleaned and rinsed
1 inch-thick piece of unpeeled ginger, cut into 4 pieces
1 inch-thick piece unpeeled fresh or frozen galangal, smashed
2 Thai bird chilies
½ cup wolfberries or 1/4 cup finely diced dried apricots
¼ cup diced jujubes (also known as hong zao or red dates) or 1/8 cup of dried brown dates, diced
3 cups dark soy sauce
1 cup cola
1 star anise pod
2 cardamom pods
2 cinnamon sticks
1 clove

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