Soy Poached Chicken Recipes

Steps:

• Air-dry the chicken in the refrigerator for 30 minutes. Rub the dark soy sauce all over the chicken and air-dry for another hour.
• Heat the oil in a wok or large saucepan to 300°F/150°C, or until a cube of bread browns in 1 1/2 minutes. Carefully add the chicken and use a slotted spoon to gently roll it in the hot oil for 3-4 minutes until the skin is golden. Carefully remove the chicken from the oil and drain in a colander.
• Pour out most of the oil, leaving about 2 tablespoons in the wok. Add the light soy sauce, rock sugar, star anise, ginger, and 3 cups (25 fl oz/ 750 ml) water. Bring to a boil over high heat, reduce to low heat, and simmer. Put the chicken, breast side down, into the wok and cook for 18 minutes, basting with the sauce as it cooks. Turn the chicken over, cook for another 18 minutes, and baste occasionally. Turn chicken again with the breast facing down and cook for another 5 minutes, or until cooked through.
• Carefully transfer the chicken to a colander to drain and set aside to cool. Cut into pieces.
• Heat the sauce in the wok over high heat and boil for 3-4 minutes until reduced to 1/2 cup (4 fl oz/ 120 ml). Pour the sauce over the chicken, then serve with rice.

Steps:

• In a large skillet over medium-high heat, cook 2 or 3 shallots with 2 tablespoons butter or oil and some salt and pepper until soft, 3 to 5 minutes.
• Add the chicken, 2 tablespoons soy sauce, juice of 1 lemon, .75 cup water, 1 tablespoon lemon zest, 1 tablespoon sugar and .25 teaspoon cayenne to the pan.
• When the liquid boils, lower heat to a simmer; cover and cook chicken for 10 to 15 minutes or until tender and just cooked through.
• Transfer chicken to a plate and keep warm. Turn heat to high and boil the mixture until it is reduced to your liking.
• Lower heat and return the chicken to the pan to reheat and coat with sauce.
• Garnish: Fresh cilantro and lemon.

Steps:

• 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.

Steps:

• In a narrow pot with about a 6-quart capacity, combine the soy sauce, wine, 2 cups water, and the star anise over high heat. While the sugar is still in its box (or wrapped in a towel), smack it several times with a hammer or rolling pin to break it up; it need not be too fine. Add the sugar and ginger to the liquid and bring it to a rolling boil.
• Add 6 of the scallions, then gently and slowly lower the chicken into the liquid, breast side down. (In a narrow pot, the liquid will easily cover the chicken; if it is close, just dunk the chicken under the liquid as it cooks. If it is not close, add a mixture of soy sauce and water to raise the level.) Bring the liquid back to a boil and boil steadily for 10 minutes. Turn off the heat and turn the chicken over so the breast side is up. Let it sit in the hot liquid for 15 minutes. Meanwhile, trim and mince the remaining 4 scallions and preheat the oven to 500°F.
• Carefully remove the chicken from the liquid and serve it hot or at room temperature. Or place it in a skillet or roasting pan. Roast for 5 minutes, or until nicely browned; keep an eye on it, because it can burn easily. In either case, reheat the sauce and, when the chicken is ready, carve it. Serve the chicken with a few spoonfuls of sauce on it. Put another cup or so of the sauce in a bowl and add the remaining scallions; pass this at the table.

Steps:

• Place chicken in a large saucepan; add water and remaining ingredients, and bring to a boil.
• Reduce heat, and simmer, uncovered, for 5 minutes or until chicken is done.
• Remove from heat, let stand, uncovered, 20 minutes.
• Place chicken and poaching liquid in a large bowl; cover and chill, or, put just the chicken in freezer bags and freeze for another time.

Steps:

• In a 12 inch saute pan with a lid combine soy sauce, brown sugar, ginger and star anise.
• Bring to a boil and reduce heat to a simmer.
• When at a very gentle simmer, add the salmon, skin side down (liquid should almost cover the fillets).
• Slosh liquid over the fillets and cover the pan.
• Poach for 6- 8 minutes, salmon should be medium rare in center.
• Remove fillets and keep warm.
• Bring liquid to a boil and reduce to half (should be light& syrupy).
• Spoon some sauce on plate and put fillet on top.
• Drizzle a little sauce on fillets and garnish with chives or scallions.