POACHED SOY ROASTER
1 whole roaster
10 cups water
3 cups dark soy sauce
1 cup dry sherry
2 tablespoons sugar
1-1/2 teaspoons five-spice powder
4 slices peeled, fresh gingerroot
Shredded cabbage (optional)
Carrot curls (optional)
Hot pepper flowers (optional)
Remove giblets; set aside. Remove and discard fat from cavity. Tie legs together and fold wings back.
In 8-quart kettle or Dutch oven, place roaster, breast-side down; add giblets and next 6 ingredients. Over high heat, bring to a boil. Reduce heat to low and cover; simmer 30 minutes. Uncover and turn roaster over gently, being careful not to tear skin. Over high heat, return to a boil; cover and simmer over low heat for another 30 minutes or until leg joint moves easily and juices run clear with no hint of pink when thigh is pierced. Remove roaster and cool slightly; cut into small pieces. Serve hot, at room temperature or chilled, arranging on a bed of cabbage and garnishing with carrot curls and hot pepper flowers. Soy sauce mixture may be boiled and then passed as a dipping sauce.
Note: Sauce mixture can be used over and over again. Skim off fat; refrigerate up to a week or freeze several months. Bring to a boil before reusing.
Chicken Recipes – The Perdue Chicken Cookbook
Copyright (C) by Mitzi Perdue – Used with Permission
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