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Soy Poached Chicken

kept bytihleigh
recipe bySerious Eats

from Mark Bittman

When I cut into the legs I noticed they were nearly raw. I blame this on the fact that my bird was a four-pounder and not the skinny 2 1/2 pounds that was recommended. It's not a huge deal; I just brought the liquid back to a boil and cooked the bird for an extra five minutes. The chicken comes out perfumed with ginger, star anise, and that mushroom soy sauce, but the skin does look a little pale. This is solved by tossing it in a very hot oven for five minutes to crisp the skin up. The chicken is utterly delicious, but it's the sauce that I loved the most. When I finished my plate I ate the sauce from the bowl with a spoon.


3 cups mushroom soy sauce
3 cups off-dry white wine
1 cup sugar
3 ounces ginger, peeled and sliced
10 scallions
1 2-1/2 to 3 pound chicken
2 star anise



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