Soy-Poached Roast Chicken
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3cups mushroom soy sauce
- 3cups mei kuei lu chiew or any floral off-dry white wine, like gewurztraminer or muscat
- 2star anise
- 114-ounce box yellow rock sugar, crushed, or 1 cup white sugar
- 3ounces ginger, cut into slices and bruised with side of knife
- 10scallions
- 1chicken, 2½ to 3 pounds
Preparation
- Step 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.
- Step 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.
- Step 3
Meanwhile, trim and mince remaining scallions and preheat oven to 500 degrees.
- Step 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.
Private Notes
Comments
I am so glad I took a punt on this. Perfect, beautiful, easy, delicious. I am leaving this comment and a 5 star rating for the next person who comes across this recipe. Don’t be afraid of a recipe without pictures..
I've cooked this many times, for just my husband and myself, and for up to 10 people (2 whole chickens + other side dishes, for a Chinese New Year dinner) - It is flawless, always. Love it.