Entrée — Boiled In Soy Chicken by dvdlee

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Entree -- Boiled In Soy Chicken
Submitted by dvdlee on August 27, 2004 at 9:47 am

DESCRIPTION
Entree -- Boiled In Soy Chicken

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
This is great, quick and wonderful way to have an oriental style chicken! The ingredients maybe a little exotic -- or seem expensive, but the great thing about this is that you freeze the soy liquid and can reuse it again and again. So to do dinner the 2nd time, simply put the frozen sauce in a pot, melt the sauce, add the chicken and in 30 minutes (untrouble with any prep.) you have a great dinner entree.

This recipe is basicly from Mark Bittman's new book "The Minimist Chef Cooks Dinner" (2001, Broadway Books/Random House, ISBN: 0-7679-0671-3, http://www.broadwaybooks.com). (This is a great cookbook - recipes include Minimalist Corn Chowder, Cauliflower Curry with Chicken, Pasta all Grica (pancetta), Fennel-steamed mussels, Spicy Shrimp, Triple Sesame Salad with Scallops, Roast Salmon with Pinot Noir syrup, Fish Braised with Leeks, and Fast Chicken Tandoori.

3 cups mushroom-flavored soy sauce (or any dark soy sauce)
3 cups (1 bottle) Gewuztamminer or an Asian wine called Mei Kuei Lu Chiew
2 pieces whole star anise
14 oz. yellow rock sugar (or 1/2 cup light brown & 1/2 cup white)
3 oz. ginger - cut into thick slices and bruised with the back of a knife
10 medium whole scallons (cut off only the root and the very far end of green)
1 whole chicken
2 cups water
(you may need an additional cup of soy sauce & 1 cup of water depending on how your chicken fits the pot!)

The Asian-style ingredients might be hard to find -- but they are not only very good, they are also cheaper than the substitute you can use (except the sugar). But I'm sure it will still work.

The chicken: you can use a whole chicken (if the liquid will almost cover it in the pan you're using, 1/2 chickens, or even pieces. The cooking time will be different of course.

There is an optional final step, if you'd like to have a brown semi-crispy crust. That will involve roasting the chicken in an oven. You can serve the chicken with the roasting -- or cook the chicken, then roast just before serving.

Preheat Oven to 500F (if doing the optional roasting)

Add the soy sauce, water, star anise over high heat. Wack the box of rock sugar with a rolling pin to break it up into smaller pieces (medium sized). Add the ginger and rock sugar (or regular sugars) and bring to a full boil.

Add six of the scallion and then the chicken. (If using a whole chicken, brest side down.) (If the liquid does not cover the chicken add the extra soy and water. If the chicken is still not covered, you should have cut the chicken into halfs!)

Bring back to a boil and then boil the whole chicken for 15 minutes. (1/2 chicken for 12-13, pieces for 10 minutes).

Turn off the heat and turn the whole chicken breast side up. (Also flip the 1/2 chickens or pices at this point.) Let rest in the very hot liquid for 15 minutes or so. Slice the other scallions.

To Roast: Place chicken on a roasting pan, sprinkel some of the minced scallions over the chicken. Roast in the oven for around 5 minutes. This can burn very easily, so watch it!!!

Meanwhile bring the soy liquid back to a boil. Boil for 2 minutes.

Remove chicken from oven, let rest 3-5 minutes. Put some sauce in a small bowl, add sliced scallons to the liquid and serve with the chicken.

Let soy sauce liquid cool -- place in freeze until you decide to fix this again! (I don't plan on keeping mine longer than 6-7 months.)

(After several uses you may need to add more liquid -- add equal portions of wine/soy sauce/water. If it needs more ginger, anise or sugar -- just add a little bit to taste.)

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