Soy-Poached Roast Chicken

1. 1

   In stockpot or narrow 6-quart pot, combine soy sauce, rice wine, 2 cups water, star anise, sugar and ginger.

2. 2

   Bring to rolling boil.

3. 3

   Add 6 scallions.

4. 4

   Lower chicken gently and slowly into liquid, breast side down.

5. 5

   Bring back to boil, and cook steadily for 10 minutes.

6. 6

   Turn off heat, and turn chicken over.

7. 7

   Let sit in hot liquid 15 minutes.

8. 8

   Meanwhile, trim and mince remaining scallions and preheat oven to 500 degrees.

9. 9

   Carefully remove chicken from liquid, and put in skillet or roasting pan.

10. 10

    Roast 5 minutes, or until nicely browned; keep an eye on it -- it can burn easily.

11. 11

    Meanwhile, reheat liquid.

12. 12

    When chicken is ready, carve and serve with a few spoonfuls of sauce over it.

13. 13

    Put minced scallions into a cup of sauce; pass at table to go over white rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.