Silky Smooth Poached Soy Sauce Chicken
- erinna Chng
- 13 hours ago
- 1 min read
Soy Sauce Chicken, traditionally a Cantonese Dish, a.k.a 豉油鸡 where the chicken is poached in spices infused soy sauce marinade.
Though a simple dish, one of the stall selling soy sauce chicken was awarded 1 Michelin Star for their flavorsome, toothsome Soy Sauce Chicken.
I love the flavor of this dish and yet I prefer the silky Smooth texture of the Hainanese Style chicken. As such, I did an experiment of using both the cooking method of soy sauce chicken and Hainanese Chicken. And the result is surprisingly successful.
In this recipe, I used Feng He Dark and light soy sauce.
If you cannot get hold of it, just use any caramelised and thick dark soy sauce. You can also substitute Rose Wine with Hua Diao Wine.
Also, the poaching liquid of 4 litres is more than enough to poach a big chicken. There is no need to multiply the quantity although the chicken used in this recipe is 1 kg. Just adjust the cooking time accordingly
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
2
Mushroom Duxelles
Cook the mushrooms until all moisture evaporates to prevent soggy pastry. Aim for a thick, paste-like consistency.
3
Puff Pastry Handling
Keep the puff pastry cold to avoid softness. Chill if it becomes too soft, and score the top lightly without cutting through.
Notes
1
Marinate the Chicken
An hour before cooking, bring the cleaned chicken to kitchen counter.
Marinate with salt and rose wine for an hour. *This allow the chicken to come to room temperature before cooking
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
Add in ginger and spring onions and saute for about 30 sec until both starts to brown
Put garlic, cloves, cinnamon, star anise into a spice bag and add the spice bag into the pot
Add all the remaining ingredients for the poaching liquid into the pot and bring to boil
Lower to lowest heat and allow it to simmer for 15 mins to bring out the aroma of the spices and herbs
Then bring it back to medium high heat and allow the poaching liquid to come to boil again
When boiled, add in the Marinated chicken (with breast facing up to prevent overcooking of the breast)
Allow the liquid to boil after adding in the chicken.
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 1.4 kg). Do not open the lid during poaching
Allow the chicken to poach in the poaching liquid for 40 mins for 1 kg chicken (about 50 mins for 1.4 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.
When the poaching time is up, carefully raise the chicken from the poaching liquid and allow it to cool on chopping board
Remove the chicken from the poaching liquid and allow it to cool before chopping up the chicken
Drizzle a generous scoop of reheated poaching liquid over the chopped chicken before serving
Instructions
Quality Fresh 2 beef fillets ( approximately 14 ounces each )
Quality Olive oil
4 cups Chestnut Mushrooms
1 sprig fresh thyme
4 cups puff pastry
8 slices Parma ham
2 egg yolks
beaten with 1 tbsp water and a pinch of salt
Sea salt and freshly ground black pepper
Beef Wellington
2 tbsp olive oil
7 oz beef trimmings
4 large shallots ( peeled and sliced )
12 black peppercorns
1 bay leaf
1 sprig fresh thyme
Splash of red wine vinegar
3 cups red wine
3 cups beef stock
Red Wine Sauce
Silky Smooth Poached Soy Sauce Chicken
Head Chef
eckitchensg
Servings :
4 Servings
Calories:
813 Calories / Serve
Prep Time
10 min
Cooking Time
60 min
Rest Time
0 min
Total Time
1 hour 10 min
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