The best part about poached chicken (which is also called Si Yau Gai) is the texture the cooking method yields: silky, succulent, fork-tender meat. Although this quality can be achieved just by poaching in plain water with a few slices of ginger and scallions, it turns out that poaching in a deeply spiced and intense sweet-savory marinade results in that same texture—with the bonus of the plump, glistening skin suffused with soy sauce flavor.
Soy Sauce Chicken
Serves 4 to 6- 2 1/2 cups soy sauce
- 3/4 cup dark soy sauce
- 3/4 cup Shaoxing wine
- 1/3 cup (3 ounces) rock sugar, crushed
- 1/4 cup mei kuei lu chiew (rose cooking liquor)
- 3 scallions, cut into 2‑inch lengths
- 1 (2‑inch) piece ginger, sliced thin
- 4 star anise pods
- 2 cinnamon sticks
- 2 bay leaves
- 1 (3 1/2- to 4 1/2-pound) whole chicken, head, feet, and giblets removed
- 1 teaspoon cornstarch
2. Using tongs, gently flip chicken and continue to let sit, covered, until breasts register 160 degrees F and thighs register at least 175 degrees F, 15 to 30 minutes. Using tongs and spatula, transfer chicken to a carving board and let rest for 30 minutes.
3. Strain cooking liquid through a fine-mesh strainer into a bowl; discard solids. Transfer 1/2 cup cooking liquid to a small saucepan; save remaining cooking liquid for another use or discard. Whisk cornstarch into reserved cooking liquid and bring to simmer over medium heat, stirring frequently, until just thickened, about 30 seconds. Carve chicken and serve with sauce.
