Kinulob na Manok V.2 Chinese Style

Ok! It's time again to do another version of my Kinulob na Manok! This time... Chinese Style!

Ok, I'm only SAYING it's Chinese style. I don't know if the Chinese do Kinulob na Manok, at all, actually. The reason I'm calling it that is I'm adding ingredients that would play up some Chinese flavor to a dish I've done previously.

That means adding more Hoisin Sauce, and adding Chinese Sausage and Star Anise, and removing other ingredients like ketchup, and pineapple juice.

The ingredients I've used are as follows:

1 whole chicken
120 grams bacon
1/4 cup hoisin sauce
2 tablespoons sugar
1/2 cup low sodium soy sauce
3 star anise
4 bay leaves
1 chicken cube
3 cups chicken stock
1 Chinese sausage, chopped
1 big white onion chopped
1/4 kilo chicken gizzard (optional)
1/4 kilo chicken livers/hearts (optional)

As with the previous dish, put all of these ingredients in a deep casserole. Me, I put them in an aluminum pot from an old rice cooker. It comes with a lid so it's pretty handy!

Bring that to a boil on high heat, and once it's boiling, turn down the heat to medium, and boil for the next hour and 45 minutes to 2 hours.

I used low sodium soy sauce, decreased the amount of bacon and removed the need for the flavor mix because the additional hoisin sauce would bring in  a lot of additional sodium already. I only used one Chinese sausage this time because well, I only had 1 available. I would have used two if I had it.

The gizzards and livers are optional, although I think once the liver softens and bits of it disintegrate into the sauce, I think it would make for a much flavorful dish.

As always, I love boiling my food for a long time because it makes the flavor fuller and richer. I've learned that boiling chicken for a long time really makes any dish you make taste better. If you boil too long the chicken would start to fall apart, so you need to be careful.

After two hours, take the chicken out of the stew and set aside. Let the sauce continue to boil for 10-15 or more minutes, depending on how much liquid is still left.

At this point, my chicken is close to falling apart, but that makes it easier to cut into. And yeah! This one came out pretty nice as well.