one pot Soy Chicken
January 7th 2007 19:07
the versatile wok
One pot Soy Chicken:
I like to have a little cold meat available to snack on if I can after cooking my main meal. Not too much as my refrigeration is limited and the ice chest on board is not happy being opened all the time to take snacks out. I find this chicken dish easy to prepare as well as tasty and it leaves yummy leftovers.
One whole chicken or chicken pieces to suit with skin on.
One bottle of soy sauce,
Green onion tops.
Rice to boil as accompaniment.
Place chicken in wok or pot, pour a solution of 50% soy sauce and 50% water around the chicken to a little over half the chicken is covered. A stronger soy sauce solution can be used but I prefer the result of the stock this way. Use less water if you are using a light soy sauce.
Bring to the boil and simmer covered. Turn the chicken often to get the solution to absorb into the skin and meat of the chicken. An average chicken takes about forty minutes. You don’t want it falling off the bone but just cooked. The Chinese chef aims to cook the meat with the skin on the bone still pink and the marrow in the bones bright red. This can come with experience and may be too much of a shock for the average chicken eater.
Remove the chicken from the solution and allow to drain, keeping the stock drainedoff.
Mix the solution and drained stock and place in a storage jar in the fridge. Keeps for a week or two and makes the best stock base for lots of sauces. It can be used to cook off another chook or two.
Cut through the carcass lengthwise. Remove the legs and thigh as one piece each. Then cut the back off the breasts. Cut all pieces up small enough to handle with chopsticks but across the bone and across the grain of the flesh. Arrange over the rice on a plate with chopped green onion tops.
Easy rice snack: Hot steamed rice in a rice bowl, add a table spoon of butter and light soy sauce or the stock from the previous recipe. Light tasty and very easy snack.
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