Soy Poached Chicken

Teeheehee. So I LOVE love love a good roasted pork (belly) and Char Siu and the sausages and the duck you get at Chinese BBQ places. There's always the Soy Poached Chicken but it was never anything special to me since my mom made the most amazing soy poached chicken wings. But now that I don't live with mommy, I don't get to eat much of it anymore. Moreover, Hubby only likes the crispy versions of chicken wings (PFFT.....) so there wasn't a reason to make them at home.

HOWEVER! I recently got some roasted pork belly from my favourite Chinese BBQ place so it reminded me of this chicken. Well......whole chicken was on sale for $1.98/lb (and that's cheap here since it's usually around $2.69/lb) so off I go to the grocery store to pick up two chickens (one for poaching and one for roasting). WAHAHAHAHA! This works because Hubby likes chicken breast and as long as it's moist and I have some sort of dipping sauce for him, he'll eat it. ^^v


Soy Poached Chicken
(serves 4)

Ingredients:

• 1 small whole chicken (2 1/2 - 3 lb)
• 1 cup soy sauce
• 1/2 cup dark soy sauce
• 1 cup shaoxing wine
• 6 cups water
• 3 star anise
• 1 cinnamon stick
• 1 large rock sugar (about 1/2 cup)
• 1 1/2 inch knob of ginger, sliced
• 2 green onions, cut into 2 inch long pieces
• Sesame oil (optional)

Directions:

1. Combine everything EXCEPT the chicken in a large pot or dutch oven. Bring to a simmer (and simmer) for 10 minutes.
2. Place chicken, breast side down, into the pot. Bring to a simmer. Cover and cook on the lowest heat for 25 minutes. Using tongs and chopsticks/fork/something, turn the chicken around so that the breast is up. Cover and simmer for another 10-15 minutes, or until internal temperature reaches 165F.
3. Transfer chicken onto a serving platter and brush with sesame oil to give it a glossy shine (optional; I didn't do it, but you can!).
4. Cut into sections and serve with rice, steamed veggies and a dipping sauce.