ginger & sugar sounds so yummy right now. I made this many years ago when we were in Vegas, but I was not organised enough to freeze the poaching liquid so that I can reuse it.
I am including the recipe I used from the NYT (Mark Bittman). Some changes I will make to this recipe are adding a tiny bit of Sesame oil, Dried Mushrooms, & red chili flakes. Not being fans of Anise we will skip the star anise pods.
(note we added A bit of Mushroom oyster sauce, a ton of Garlic & some Rice Wine Vinegar)
Recipe of the Day: Soy-Poached Roast ChickenBy MARK BITTMAN
This is the antithesis of the usual poached chicken, in which all the bird’s flavor leaches into the cooking liquid. Instead, the meat takes on a powerfully complex taste from the seasonings.
You can serve the chicken straight out of the stockpot with the liquid as a sauce, but I like to finish it in a hot oven, where it develops a crispy, dark brown crust that takes roast chicken to another level.
- 3 cups mushroom-flavored soy sauce, or any dark soy sauce
- 3 cups mei kuei lu chiew or any floral off-dry white wine, like gewurztraminer or muscat
- 2 star anise
- 1 14-ounce box yellow rock sugar, crushed, or 1 cup white sugar
- 3 ounces ginger (about a 5-inch knob), cut into slices and bruised with side of knife
- 10 scallions
- 1 chicken, 2 1/2 to 3 pounds
- 1. In stockpot or narrow 6-quart pot, combine soy sauce, rice wine, 2 cups water, star anise, sugar and ginger. Bring to rolling boil. Add 6 scallions. Lower chicken gently and slowly into liquid, breast side down.
- 2. Bring back to boil, and cook steadily for 10 minutes. Turn off heat, and turn chicken over. Let sit in hot liquid 15 minutes.
- 3. Meanwhile, trim and mince remaining scallions and preheat oven to 500 degrees.
- 4. Carefully remove chicken from liquid, and put in skillet or roasting pan. Roast 5 minutes, or until nicely browned; keep an eye on it -- it can burn easily. Meanwhile, reheat liquid. When chicken is ready, carve and serve with a few spoonfuls of sauce over it. Put minced scallions into a cup of sauce; pass at table to go over white rice.
- Note: You can reuse the liquid -- it improves with each use -- although I would strain it and replace the ginger, scallions and star anise each time, adding extra liquid. I also recommend freezing it between uses, or refrigerating it and bringing it to a rolling boil every few days.
Source: The New York Times