Hello! Am a noob to the forum, so a big wave to all out there - happy to have stumbled upon!
So, those perfectly glazed Soya Sauce poached chickens we see in the windows of Chinese restaurants...how is it done??
This is the umpteenth time I've tried and tweaked the recipe/method. The flavour's spot on - but the chicken skin always turns out disappointingly blotchy - with uneven bits of white/brown, instead of the taut, glossy honey-brown it should be. Basically, I:
1. Marinate chicken for a min. of 1/2 hr (have tried overnight previously - makes little difference)
2. Let a mixture of soy & aromatics simmer
3. Fully immerse chicken in mixture and bring to boil for 5 mins, thereafter turning off the heat and letting the bird steep for around 15-20 mins, as per a Cantonese chef's demo vid. I've tried up to an hour before hoping that this would allow the skin to absorb more colour, but no luck.
I've also tried different brands of soy sauce, some with caramel, some without - and have used free range organic and corn-fed chicken from my local butcher in London, as well as the cheapest no-frills ones from the big 4 supermarkets...and still no love!
Having surveyed Asian foodblogs and Youtube vids, it seems achieving that effect with the chicken skin isn't supposed to be a huge feat...
Am I missing a trick? Is there some sort of prep of the chicken involved, such as air-drying the chicken first, pricking the skin..or...?
It's driving me nuts - any suggestions would be greatly appreciated!