Soy Sauce Chicken (Chǐyóu Jī / 豉油雞)

Name: Soy Sauce Chicken (Chǐyóu Jī / 豉油雞)
Yield: 4 to 6
Cuisine: Asia, Asian, Chinese
Ingredients: 2½ cups, soy sauce; ¾ cup, dark soy sauce; ¾ cup, Shaoxing wine; ⅓ cup (3 ounces) rock, sugar, crushed; ¼ 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 (3½- to 4½-pound), whole chicken, head, feet, and giblets removed; 1 teaspoon, cornstarch

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Gentle poaching makes chicken incredibly succulent and juicy. Why not poach it in a sweet soy marinade?

SERVES4 to 6

TIME50 minutes, plus 1 hour resting

WHY THIS RECIPE WORKS

The best part about poached chicken 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 ...

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