Aromatic Soy Poached Chicken 醬油滷雞 (豉油雞）

One thing most people overlooked when they visit a Chinese BBQ restaurant is the soy poached chicken. Why have a second look at the not overly attractive brown chickens when one is being seduced by the glistening char siu (bbq red pork), the seductive siu yuk (crispy pork belly) and the much loved crispy skin roast ducks? 醬油滷雞 (pronounced jiang you lu ji in mandrarin) or 豉油雞 (pronounced si yew kei in Cantonese) is another ancient Chinese dish that managed to stand the test of time. The ingenious poaching technique will produce the most moist and delicious chicken time and time again. A successful poached chicken should possess what the Chinese would refer to as 皮滑肉嫩 (pronounced pi hua rou nen) smooth silky skin with tender flesh. Cooling the chicken a little before cutting will ensure the delicious jelly to form between the meat and skin too.
P.S the poaching liquor can be used to poach other meat and poultry. I will be posting other way of using the used cooking liquor. 

serve 4 to 6 as part of a Chinese meal
you'll need;
1 free range chicken* (1.2 to 1.5 kg bird)
1 spring onion julienne
*only good quality chicken should be used for this dish.

for the aromatic soy poaching liquor;
1 cup of light soy
1/2 cup of dark soy
6 cups of water
1/2 cup of rock sugar
1 cup of chinese cooking wine
5 cm knob of ginger, sliced
3 garlic cloves
1 spring onion (white part only)
1 cassia bark or cinnamon stick
2 star anise
1 tsp of Sichuan peppercorns

Marinate chicken with soy and aromatics for 20 minutes.

First prepare the poaching liquor by simmering everything in a pot for 30 minutes.

Place chicken breast side down and bring it back to a simmer, cover and simmer on the lowest heat for 30 minutes. Turn the chicken over half way through the cooking. Strain and keep the cooking liquor for other uses. If time is on your side; place the chicken in, simmer for 10 minutes then turn off the heat, cover and let the chicken steep til the liquor has cooled down. The result is a chicken that is coloured more evenly all over.

Remove chicken and brush some sesame oil over the bird. Cover and let it rest for at least 15 minute before cutting.

Cut chicken Chinese style and arrange  neatly in a shallow bowl or platter. Ladle some of the hot strained liquor over.

Place julienne spring onions on top of the chicken and pour 1/3 cup hot cooking oil.

I made some garlic lime and chili sauce  to go with the dish.