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Silky Smooth Poached Soy Sauce Chicken

Silky Smooth Poached Soy Sauce Chicken


Cooking Time

Preparation Time : 60

Cook Time : 60

Total Time : 120


Serves 3

  • Marinade for the Chicken: Whole Chicken (About 1 kg) 1 nos

  • Salt 1 tbsp

  • Rose Wine 2 tbsp

  • Poaching Liquid 2 tbsp

  • Sesame Oil 1 tsp

  • Ginger (Sliced) 40 gms

  • Spring Onions (Cut into stalk of each about 8 cm) 100 gms

  • chopped garlic 4 tbsp

  • Cloves 40 piece

  • Cinnamon Sticks 4 nos

  • Star Anise 8 piece

  • Water 4 litre

  • Caramelised Dark Soy Sauce (Thick Kind) 360 ml

  • Light Soy Sauce 240 ml

  • Rose Wine 240 ml

  • Salt 2 tbsp

  • Sugar 2 tbsp


  • 01

    Marinate the Chicken: An hour before cooking, bring the cleaned chicken to kitchen counter

  • 02

    Marinate with salt and rose wine for an hour

  • 03

    This allow the chicken to come to room temperature before cooking

  • 04

    Preparing the poaching liquid: Heat the sesame oil in a deep pot (big enough to hold the paching liquid and submerge the chicken) over medium high heat

  • 05

    Add in ginger and spring onions and saute for about 30 sec until both starts to brown

  • 06

    Put garlic, cloves, cinnamon, star anise into a spice bag and add the spice bag into the pot

  • 07

    Add all the remaining ingredients for the poaching liquid into the pot and bring to boil

  • 08

    Lower to lowest heat and allow it to simmer for 15 mins to bring out the aroma of the spices and herbs

  • 09

    Then bring it back to medium high heat and allow the poaching liquid to come to boil again

  • 10

    When boiled, add in the Marinated chicken (with breast facing up to prevent overcooking of the breast)

  • 11

    Allow the liquid to boil after adding in the chicken

  • 12

    Then lower the heat to lowest heat, cover with lid, and let it continue to simmer for another 5 mins for a 1 kg chicken then turn off the fire (10 minutes for bigger chicken like 14 kg)

  • 13

    Do not open the lid during poaching

  • 14

    Allow the chicken to poach in the poaching liquid for 40 mins for 1 kg chicken (about 50 mins for 1

  • 15

    4 kg chicken),or until the internal temperature of the thickest part of the chicken ( which is the thigh) reaches 73 degree celsius, test using a meat thermometer

  • 16

    When the poaching time is up, carefully raise the chicken from the poaching liquid and allow it to cool on chopping board

  • 17

    Remove the chicken from the poaching liquid and allow it to cool before chopping up the chicken

  • 18

    Drizzle a generous scoop of reheated poaching liquid over the chopped chicken before serving



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