Despite being a staple at Cantonese barbecue restaurants, soy sauce chicken isn't barbecued. Rather, it's braised whole, in a fragrant stock of soy sauce and aromatics until gently cooked through.
The defining characteristic of the master stock: The poaching liquid is deliberately reused for multiple cooks such that the poached ingredients contribute to the complexity of the stock itself, leading to accumulative, richer, deeper flavor.
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