Soy Sauce Chicken

Method8 steps

1. 1

   Step 1: Place the raw whole chicken (4 lb) in a deep pan or dish. Pour boiling water over the outside to tighten the skin, then drain with the cavity opening downward. This is a brief surface scald, not the final cooking step; proceed directly to cooking in the prepared sauce.

   Uses 4 lb whole chicken · Boiling water, enough to pour over the chicken skin

2. 2

   Step 2: Break the star anise (3 pieces) into smaller pieces, wrapping it in a paper towel first if needed to contain fragments. Cut the green onions (3 stalks) into thirds, slice the ginger (1 oz) and quarter the shallots (2).

   Uses 3 pieces star anise · 3 stalks green onion · 1 oz ginger · 2 shallots

3. 3

   Step 3: Heat the wok over high heat and add the 2 tbsp oil. Fry the prepared ginger for 20 seconds, shallots for 20 seconds, star anise for 10 seconds and green onion for 10 seconds. Carefully add 3 tbsp of the rice wine, then the 12 oz Kikkoman soy sauce and cook for 30 seconds. Add the separate 16 oz sauce water and cook for 30 seconds, then the 3 oz rock sugar for 30 seconds. Add the 1 tbsp Kikkoman tamari soy sauce and cook for 20 seconds, then add the remaining 3 tbsp rice wine. Reduce heat to low and cook for 2–3 minutes until the sugar dissolves.

   Dissolve rock sugar in the poaching sauce · 3 minUses Prepared ginger, shallots, star anise and green onion · 2 tbsp oil · 6 tbsp rice wine, divided · 12 oz Kikkoman soy sauce · 1 tbsp Kikkoman tamari soy sauce · 16 oz boiling water · 3 oz rock sugar

4. 4

   Step 4: Place the surface-scalded chicken in a deep pot sized so the prepared sauce comes at least halfway up it. Pour in the sauce and bring to a gentle simmer over low heat. Cover and simmer for 15 minutes, carefully turn the chicken and simmer covered for another 15 minutes. For the authored 4 lb bird, turn once more and cook covered for about 10 further minutes. Continue as needed until a thermometer reads at least 74°C in the thickest breast and inner thigh, avoiding bone. Keep the sauce for the later stages.

   First covered chicken-poaching phase before turning · 15 minUses Surface-scalded whole chicken, still requiring full cooking · Prepared soy-tamari poaching sauce

5. 5

   Step 5: Once fully cooked, transfer the chicken to a large clean bowl with one sealed gallon-size bag of ice underneath. Place the second sealed bag of ice on top. Cool for 10–20 minutes before carving; the bags keep melting ice out of the food.

   Cool the fully cooked chicken between sealed ice bags · 20 minUses Fully cooked whole chicken · Ice for two gallon-size bags, for cooling only

6. 6

   Step 6: While the cooked chicken cools, bring its poaching sauce to a boil. Reserve 3 ladlefuls for the finishing sauce. Promptly cool and refrigerate the remaining sauce in a covered container for another use; boiling is not a guarantee that it can be stored indefinitely.

   Uses Used chicken-poaching sauce; boil and reserve 3 ladlefuls

7. 7

   Step 7: Carve the fully cooked cooled chicken on a clean board: halve lengthwise, separate the wings at their joints, remove the thighs and drumsticks, then cut the breast, thigh and drumstick sections into roughly inch-wide pieces. Arrange the pieces on a serving plate.

   Uses Fully cooked chicken cooled between sealed ice bags

8. 8

   Step 8: Bring the reserved 3 ladlefuls of boiled poaching sauce to a boil in the wok, then reduce the heat. Separately mix the 2 tbsp cornstarch with 4 tbsp slurry water. Stir in only as much slurry as needed, stirring constantly until the sauce thickens without lumps. Reserve any unused slurry. Add the dash of sesame oil gradually to taste, then ladle the finished sauce over the carved chicken and serve.

   Uses Reserved boiled poaching sauce: 3 ladlefuls · 2 tbsp cornstarch · 4 tbsp water · 1 dash Kikkoman sesame oil, to taste · Carved plated chicken