Soy-poached roast chicken
Soy-Poached Roast Chicken
Yield 4 servings Time 40 minutes
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 crisp, 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
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.
Bring back to boil, and cook steadily for 10 minutes. Turn off heat, and turn chicken over. Let sit in hot liquid 15 minutes.
Meanwhile, trim and mince remaining scallions and preheat oven to 500 degrees.
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.