Most Hongkongers just go to the siu mei (roast meat) shop if they want soy sauce chicken ... In this recipe, the chicken is just poached, not sim­mered, which gives the meat a silky texture.

Enter Wong Chai Kei, a fourth-generation bean sprout chicken stall in Taman Ayer Panas, Setapak. They’ve been at it for ...

My motheir - and many other Chinese cooks - poach the bird whole ... cook for a little longer in the poaching liquid. After the chicken is cooked, it's plunged into a bowl of iced water, which ...

Water >> chicken or vegetable broth. Gluten-free? >> Use tamari in place of soy sauce. Save the poaching ... or freeze it for another meal or the next time you poach. If you have an empty plastic ...

Slice the chicken breasts in half and place in the hot stock. Replace the lid and leave to poach gently for 12 minutes – don’t let the stock boil. Remove from the stock and slice into thin strips.