Best 2 Soy Poached Chicken Recipes
Tantalize your taste buds with our Soy Poached Chicken, a culinary symphony of tender chicken infused with the rich flavors of soy sauce, ginger, scallions, and garlic. This delectable dish, deeply rooted in Chinese cuisine, offers a harmonious blend of savory, umami, and aromatic notes. Prepared using a simple poaching technique, the chicken retains its succulent texture while absorbing the essence of the flavorful poaching liquid. Accompanying this main course are three equally enticing recipes: a refreshing cucumber salad, a zesty scallion sauce, and a silky smooth steamed rice. Together, these recipes create a complete and satisfying culinary experience that will delight your senses and leave you craving for more.
Check out the recipes below so you can choose the best recipe for yourself!
SOY-POACHED CHICKEN
With a little practice and a little added flavor, a humble chicken breast can be anything you want.
Provided by Mark Bittman
Time 45m
Number Of Ingredients 7
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.
SOY-POACHED ROAST CHICKEN
Provided by Mark Bittman
Categories dinner, weekday, main course
Time 40m
Yield 4 servings
Number Of Ingredients 7
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.
Tips:
- Choose the right chicken: Use a whole chicken that is about 3-4 pounds. A smaller chicken will cook faster, but a larger chicken will have more meat.
- Prepare the poaching liquid: The poaching liquid should be flavorful and aromatic. Use a combination of soy sauce, ginger, garlic, scallions, and other spices.
- Poach the chicken slowly: Bring the poaching liquid to a simmer and then add the chicken. Reduce the heat to low and simmer for about 1 hour, or until the chicken is cooked through.
- Chill the chicken: After the chicken is cooked, remove it from the poaching liquid and let it cool. Once the chicken is cool, place it in the refrigerator for at least 4 hours, or overnight.
- Slice and serve the chicken: When you are ready to serve the chicken, slice it thinly and arrange it on a platter. Serve with your favorite dipping sauce.
Conclusion:
Soy poached chicken is a delicious and versatile dish. It can be served as an appetizer, main course, or side dish. It is also a great way to use up leftover chicken. With a little planning, you can make this dish in advance and enjoy it throughout the week. So next time you are looking for a healthy and flavorful chicken recipe, give soy poached chicken a try. You won't be disappointed!
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