Soy Poached Roast Chicken Recipes

Steps:

• In stockpot or narrow 6-quart pot, combine soy sauce, rice wine, 2 cups water, star anise, sugar and ginger. Bring to rolling boil. Add 6 scallions. Lower chicken gently and slowly into liquid, breast side down.
• Bring back to boil, and cook steadily for 10 minutes. Turn off heat, and turn chicken over. Let sit in hot liquid 15 minutes.
• Meanwhile, trim and mince remaining scallions and preheat oven to 500 degrees.
• Carefully remove chicken from liquid, and put in skillet or roasting pan. Roast 5 minutes, or until nicely browned; keep an eye on it -- it can burn easily. Meanwhile, reheat liquid. When chicken is ready, carve and serve with a few spoonfuls of sauce over it. Put minced scallions into a cup of sauce; pass at table to go over white rice.

Steps:

• Preheat the oven to 350 degrees F.
• Pat the chicken dry inside and out with paper towels. In a small bowl, combine the peanut oil, five-spice powder, salt and pepper. Stir the zest into the spices. Rub the chicken inside and out with the spice mixture.
• For the stuffing: Stuff the bird with the scallions, star anise, chile, ginger and orange (cut into pieces if needed). Roast the chicken for 1 hour undisturbed.
• For the basting sauce: Combine the honey and soy sauce. After the chicken has cooked for 1 hour, baste the chicken liberally every 10 minutes until it is cooked through and an internal thermometer reads 160 degrees F, 30 to 40 minutes more. Remove the chicken and let rest tented with foil for 10 minutes before serving. Chicken temperature will reach 165 degrees F while resting.
• For the salsa: While chicken rests, whisk together the ginger, chile oil, soy sauce, vinegar, peanut oil, chiles, scallions and mandarin juice and zest until well combined.
• Carve the chicken tableside and serve the salsa on the side.

Steps:

• In a shallow dish large enough to hold the chicken, mix the soy sauce, peanut and sesame oils and Sherry. Add the garlic, salt, ginger and 5-spice powder. Mix well. Rub the chicken inside and out with the mixture. Marinate, lightly covered, for at least 2 hours, and up to 24 hours, in the refrigerator, basting and turning frequently.
• Preheat the oven to 450 degrees. Remove the chicken from the refrigerator and wipe well to remove the marinade. Place the chicken in a roasting pan. Strain the marinade through a sieve; discard the solids and spoon the liquid over the chicken. Place the pan in the oven and roast for 45 to 50 minutes, basting frequently, or until a meat thermometer registers 158 to 160 degrees when inserted in the thigh. Remove from the oven and allow to rest for 3 minutes before serving.

Steps:

• In a large skillet over medium-high heat, cook 2 or 3 shallots with 2 tablespoons butter or oil and some salt and pepper until soft, 3 to 5 minutes.
• Add the chicken, 2 tablespoons soy sauce, juice of 1 lemon, .75 cup water, 1 tablespoon lemon zest, 1 tablespoon sugar and .25 teaspoon cayenne to the pan.
• When the liquid boils, lower heat to a simmer; cover and cook chicken for 10 to 15 minutes or until tender and just cooked through.
• Transfer chicken to a plate and keep warm. Turn heat to high and boil the mixture until it is reduced to your liking.
• Lower heat and return the chicken to the pan to reheat and coat with sauce.
• Garnish: Fresh cilantro and lemon.

Steps:

• In a narrow pot with about a 6-quart capacity, combine the soy sauce, wine, 2 cups of water, and the star anise over high heat. While the sugar is still in its box (or wrapped in a towel), smack it several times with a hammer or rolling pin to break it up; it need not be too fine. Add the sugar and ginger to the liquid and bring it to a rolling boil.
• Add 6 of the scallions, then gently and slowly lower the chicken into the liquid, breast side down. (In a narrow pot, the liquid will easily cover the chicken; if it is close, just dunk the chicken under the liquid as it cooks. If it is not close, add a mixture of soy sauce and water to raise the level.) Bring the liquid back to a boil and boil steadily for 10 minutes. Turn off the heat and turn the chicken over so the breast side is up. Let it sit in the hot liquid for 15 minutes. Meanwhile, trim and mince the remaining scallions and preheat the oven to 500°F, if you like.
• Carefully remove the chicken from the liquid and serve it hot or at room temperature. Or place it in an ovenproof skillet or roasting pan. Roast for 5 minutes, or until nicely browned; keep an eye on it, because it can burn easily. In either case, reheat the sauce and, when the chicken is ready, carve it. Serve the chicken with a few spoonfuls of sauce on it. Put another cup or so of the sauce in a bowl and add the remaining scallions; pass this at the table.
• Poach other vegetables in the soy sauce for added flavor and to serve along with the chicken. Root vegetables, like carrots, turnips, and parsnips, are best.
• Cook cut-up chicken or Cornish hens in the same way; the cooking time will be somewhat less.

Steps:

• In a narrow pot with about a 6-quart capacity, combine the soy sauce, wine, 2 cups water, and the star anise over high heat. While the sugar is still in its box (or wrapped in a towel), smack it several times with a hammer or rolling pin to break it up; it need not be too fine. Add the sugar and ginger to the liquid and bring it to a rolling boil.
• Add 6 of the scallions, then gently and slowly lower the chicken into the liquid, breast side down. (In a narrow pot, the liquid will easily cover the chicken; if it is close, just dunk the chicken under the liquid as it cooks. If it is not close, add a mixture of soy sauce and water to raise the level.) Bring the liquid back to a boil and boil steadily for 10 minutes. Turn off the heat and turn the chicken over so the breast side is up. Let it sit in the hot liquid for 15 minutes. Meanwhile, trim and mince the remaining 4 scallions and preheat the oven to 500°F.
• Carefully remove the chicken from the liquid and serve it hot or at room temperature. Or place it in a skillet or roasting pan. Roast for 5 minutes, or until nicely browned; keep an eye on it, because it can burn easily. In either case, reheat the sauce and, when the chicken is ready, carve it. Serve the chicken with a few spoonfuls of sauce on it. Put another cup or so of the sauce in a bowl and add the remaining scallions; pass this at the table.

Steps:

• Combine the marinade ingredients in a small bowl. Sit the chicken in a casserole dish, rub the marinade all over, and put the ginger peel in the cavity. Cover and leave at room temperature to marinate for 1 hr, or in the fridge overnight.
• Heat the oven to 180C/160C fan/gas 4. Mix the stock ingredients in a jug, then pour over the chicken. Roast for 1 hr, uncovered, then baste with the liquid in the dish. Roast for 30-40 mins more, basting every 10 mins, until the chicken is deep brown. Keep an eye on the glaze in the base of the dish - you may need to add a splash of water to keep it from burning.
• Leave the chicken to rest for 20 mins, then transfer to a board. Skim the fat from the juices, bring to the boil, then turn off the heat. Shred the thigh and leg meat and wrap in the lettuce leaves along with the spring onions, cucumber, chilli, coriander and nuts. Slice the breast meat and serve withthe rice and warm roasting juices.