When it comes to Chinese food I have a few comfort foods that remind me of home. This soy sauce chicken is one of them. I had conquered my fear of cooking the whole chicken a year a go when I did Gluten Free Girl's rosemary-lemon roast chicken. In fact I found it easier than cooking chicken pieces and very satisfying as you pull the lovely golden chicken out of the oven. I had never poached a chicken before but I thought it couldn't be harder than roasting a chicken. I was wrong. First of all you need a HUGE pot to put a whole chicken in and you have to be more precise. Precision is not really my thing. But this recipe was pretty straight forward. You poach for 40 minutes and then you steep it in the pot for 3 hours! I had visions of salmonella dancing in my head.
In addition to trying this new technique the recipes requires you to make a stock in which you can use over and over again. In fact it says the sauce will become "deeper and richer" with every additional use. I'm going to be honest here I work on a food magazine and we are often confronted with food safety warnings. I strongly doubt this recipe would pass inspection.
Never did I imagine that so many sauces and elements needed to go in to create it something I thought was so simple. Kylie asks you to arrange a variety of ingredients to create this master stock but I think it was worth it. After my 3 hour wait I pulled it out and it was beautiful and delicious. Plus I was able to follow the book's amazing visual step-by-step to chop the chicken Chinese-style. Thank goodness I had the Chinese kitchen staple: a cleaver (thanks Grandma)! This chicken wasn't exactly like home (too much star anise), but it was a nice start for my Chinese cooking repertoire. I give it an A.
ooo - that makes me hungry!!!
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