What I Just Cooked: Soy Poached Chicken

About nine years ago, I came across a recipe in The New York Times which was so intriguing, I've never been able to forget it. It was a Mark Bittman recipe and it was for soy poached roast chicken. Now, I've made plenty of soy sauce chicken in my lifetime, mostly because it's pretty easy. You just surround some chicken with soy sauce, a little sugar, chili pepper, green onion and let it simmer for about an hour. But his recipe was really from Roy Ip and Roy liked to poach his chicken with a Chinese cooking alcohol called mei kuei lu chiew, which is made with rose essence! So for nine years, I kept an eye out for mei kuei lu chiew with no luck. Finally, in the SGV, at Hawaii Marketplace, I found a bottle! Actually several different bottles ranging from cheap to really expensive.

Without hesitation, I bought the one for around $6 dollars, bought a chicken and poached away. Wow. The dish was phenomenal. Make it now.

Soy Poached Chicken

3 cups mushroom soy sauce
3 cups mei kuei lu chiew
2 cups water
2 star a nise
1 14-ounce box yellow rock sugar, crushed or 1 cup of unrefined sugar
3 ounces of ginger cut into slices
10 scallions
1 chicken, 2 - 3 pounds

1. In a stockpot, combine the soy sauce, wine, 2 cups of water, star anise, sugar and ginger. Bring to a full boil. Add 6 scallions. Add chicken, breast side down. In the original recipe, you're supposed to bring the liquid back to the boil and cook for 10 minutes. And then you're supposed to turn off the heat and turn the chicken over and you let it sit in the liquid for 15 minutes. Didn't work for me. The chicken just wasn't cooked after 15 minutes. I find that if you're going to go this route, you really need to let the chicken sit for at least an hour, or increase the simmer time to twenty minutes or so.

4. Preheat the oven to 500 degrees. When the chicken is done, put the chicken into a roasting pan (without the liquid!) and roast it in the oven until it's brown (about 5 minutes).

5. Now is the time to make a nice sauce, which is just the poaching liquid — about a cup — with the remaining scallions nicely minced. Carve the chicken and pass the sauce.

Adapted from The New York Times.