Best 7 Soy Poached Roast Chicken Recipes

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If you're looking for a succulent and flavorful chicken dish, soy poached roast chicken is an excellent choice. This cooking method involves marinating and slowly poaching the chicken in a savory soy-based broth, resulting in moist, tender meat that's bursting with umami. Served alongside fragrant rice or noodles, soy poached roast chicken is a comforting and satisfying meal that showcases the deliciousness of simple, everyday ingredients.

Here are our top 7 tried and tested recipes!

SOY-GLAZED ROAST CHICKEN



Soy-Glazed Roast Chicken image

Provided by Food Network Kitchen

Time 2h45m

Yield 6 servings

Number Of Ingredients 12

2 3- to 4-pound chickens, giblets removed
1 tablespoon vegetable oil
Kosher salt
1/2 teaspoon ground white pepper
1 1/2 teaspoons ground coriander
1 1/2 teaspoons five-spice powder
1/4 cup honey
1/4 cup soy sauce
2 tablespoons grated peeled ginger
2 tablespoons toasted sesame oil
3 scallions, thinly sliced
Toasted sesame seeds, for topping

Steps:

  • About 30 minutes before roasting, bring the chickens to room temperature. Preheat the oven to 350 degrees F. Combine the vegetable oil, 2 teaspoons salt, the white pepper, coriander and five-spice powder in a small bowl; rub all over the chickens. Tie the legs together with kitchen twine and tuck the wings under the body.
  • Arrange the chickens breast-side up on a rack set on a rimmed baking sheet or in a shallow roasting pan, leaving a bit of space between them. Roast until the skin is slightly golden and crisp, about 1 hour.
  • Make the glaze: Combine the honey, soy sauce, ginger and sesame oil in a small bowl. Increase the oven temperature to 400 degrees F. Brush the chickens all over (including the underside) with half of the glaze. Continue roasting, brushing with the remaining glaze halfway through, until the skin is deep golden brown and crisp and a thermometer inserted into the thickest part of the thigh registers 165 degrees F, about 20 more minutes.
  • Remove the chickens from the oven; transfer to a cutting board or platter. Pour the pan drippings into a small bowl; skim off any excess fat. Brush the chickens with the pan drippings and let rest 15 minutes. Sprinkle the chickens with the scallions and sesame seeds. Remove the twine and carve the chickens; serve with any remaining pan drippings.

SOY SAUCE CHICKEN



Soy Sauce Chicken image

A delicious, fast, and easy recipe for any week night dinner. The chicken comes out flavorful with a sweet and tangy glaze. Serve with rice and steamed snow peas for a complete meal.

Provided by Too Hot Tamale

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 55m

Yield 8

Number Of Ingredients 7

1 cup white sugar
1 cup soy sauce
1 cup water
¼ cup minced garlic
¼ cup minced fresh ginger
5 pounds bone-in chicken thighs with skin
¼ cup chopped green onions

Steps:

  • Combine sugar, soy sauce, water, garlic, and ginger in a large stock pot; stir until sugar is dissolved. Place chicken in stock pot and bring to a boil. Using tongs, turn chicken in pot every 5 minutes.
  • Boil chicken until no longer pink at the bone and juices run clear, about 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Sauce mixture will turn into a rich, brown glaze. Remove pot from heat and let cool 10 minutes.
  • Place chicken on a platter and sprinkle with chopped green onions.

Nutrition Facts : Calories 564.1 calories, Carbohydrate 29.6 g, Cholesterol 159.6 mg, Fat 28.1 g, Fiber 0.5 g, Protein 46.6 g, SaturatedFat 7.8 g, Sodium 1941.2 mg, Sugar 25.7 g

BASIC POACHED CHICKEN



Basic Poached Chicken image

Cooking chicken breasts gently in a flavorful broth makes them moist, tender -- and healthy!

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 25m

Number Of Ingredients 9

1/2 medium yellow onion, halved
1 medium carrot, cut into thirds
1 celery stalk, cut into thirds
2 garlic cloves, peeled
1/2 lemon, sliced (optional)
1 teaspoon coarse salt
1 teaspoon black peppercorns
3 sprigs thyme or parsley
4 boneless, skinless chicken breast halves, (about 8 ounces each)

Steps:

  • In a large, straight-sided skillet or pot, combine all ingredients except chicken; cover with water by 1/2 inch. Bring to a boil over high. Add chicken and return to a boil. Cook 3 minutes, then cover skillet and remove from heat. Let stand until chicken is cooked through, 15 to 18 minutes, flipping halfway through. Remove chicken from poaching liquid immediately.

Nutrition Facts : Calories 243 g, Cholesterol 2 g, Fat 5 g, Protein 46 g

SOY-POACHED CHICKEN



Soy-Poached Chicken image

With a little practice and a little added flavor, a humble chicken breast can be anything you want.

Provided by Mark Bittman

Time 45m

Number Of Ingredients 7

Chicken breasts
Shallots
Soy sauce
Lemons
Sugar
Cayenne
Cilantro

Steps:

  • In a large skillet over medium-high heat, cook 2 or 3 shallots with 2 tablespoons butter or oil and some salt and pepper until soft, 3 to 5 minutes.
  • Add the chicken, 2 tablespoons soy sauce, juice of 1 lemon, .75 cup water, 1 tablespoon lemon zest, 1 tablespoon sugar and .25 teaspoon cayenne to the pan.
  • When the liquid boils, lower heat to a simmer; cover and cook chicken for 10 to 15 minutes or until tender and just cooked through.
  • Transfer chicken to a plate and keep warm. Turn heat to high and boil the mixture until it is reduced to your liking.
  • Lower heat and return the chicken to the pan to reheat and coat with sauce.
  • Garnish: Fresh cilantro and lemon.

SOY-POACHED ROAST CHICKEN



Soy-Poached Roast Chicken image

Provided by Mark Bittman

Categories     dinner, weekday, main course

Time 40m

Yield 4 servings

Number Of Ingredients 7

3 cups mushroom soy sauce
3 cups mei kuei lu chiew or any floral off-dry white wine, like gewurztraminer or muscat
2 star anise
1 14-ounce box yellow rock sugar, crushed, or 1 cup white sugar
3 ounces ginger, cut into slices and bruised with side of knife
10 scallions
1 chicken, 2 1/2 to 3 pounds

Steps:

  • In stockpot or narrow 6-quart pot, combine soy sauce, rice wine, 2 cups water, star anise, sugar and ginger. Bring to rolling boil. Add 6 scallions. Lower chicken gently and slowly into liquid, breast side down.
  • Bring back to boil, and cook steadily for 10 minutes. Turn off heat, and turn chicken over. Let sit in hot liquid 15 minutes.
  • Meanwhile, trim and mince remaining scallions and preheat oven to 500 degrees.
  • Carefully remove chicken from liquid, and put in skillet or roasting pan. Roast 5 minutes, or until nicely browned; keep an eye on it -- it can burn easily. Meanwhile, reheat liquid. When chicken is ready, carve and serve with a few spoonfuls of sauce over it. Put minced scallions into a cup of sauce; pass at table to go over white rice.

SOY SPICED ROAST CHICKEN



Soy Spiced Roast Chicken image

Provided by Food Network

Time 2h15m

Yield 12 servings to share

Number Of Ingredients 21

One 4-pound roasting chicken
4 tablespoons peanut oil
1 tablespoon Chinese five-spice powder
1 teaspoon salt
1/2 teaspoon ground white pepper
Zest of 1 Mandarin orange, remaining orange reserved for later use
2 scallions, cut into 1-inch pieces and bruised
3 whole star anise
1 Fresno chile, split in half
One 2-inch piece ginger, sliced into coins
1 Mandarin orange
4 tablespoons honey
4 tablespoons low-sodium soy sauce
2 tablespoons freshly grated ginger
2 tablespoons chile oil
2 tablespoons low-sodium soy sauce
2 tablespoons red rice vinegar or red wine vinegar
1 tablespoon peanut oil
2 red chiles, seeded and finely chopped
2 scallions, finely chopped
1 large mandarin, zested and juiced

Steps:

  • Preheat the oven to 350 degrees F.
  • Pat the chicken dry inside and out with paper towels. In a small bowl, combine the peanut oil, five-spice powder, salt and pepper. Stir the zest into the spices. Rub the chicken inside and out with the spice mixture.
  • For the stuffing: Stuff the bird with the scallions, star anise, chile, ginger and orange (cut into pieces if needed). Roast the chicken for 1 hour undisturbed.
  • For the basting sauce: Combine the honey and soy sauce. After the chicken has cooked for 1 hour, baste the chicken liberally every 10 minutes until it is cooked through and an internal thermometer reads 160 degrees F, 30 to 40 minutes more. Remove the chicken and let rest tented with foil for 10 minutes before serving. Chicken temperature will reach 165 degrees F while resting.
  • For the salsa: While chicken rests, whisk together the ginger, chile oil, soy sauce, vinegar, peanut oil, chiles, scallions and mandarin juice and zest until well combined.
  • Carve the chicken tableside and serve the salsa on the side.

SOY-POACHED CHICKEN



Soy-Poached Chicken image

Traditionally this bird is taken from the liquid and served without further cooking, hot or at room temperature. But I like to finish it by placing it in a hot oven where, in just five minutes, it develops a dark brown, crispy crust; this browning can also be done a few hours later. Perhaps the best thing about this sauce is that it can be used time and again, as long as you freeze it between uses (or refrigerate it and bring it to a rolling boil every few days) and top up the liquids now and then. Mei Kuei Lu Chiew wine is available at most Chinese markets for about $2 a bottle, and yellow rock sugar can be found at Chinese markets too.

Yield makes 4 servings

Number Of Ingredients 7

3 cups soy sauce
3 cups (1 bottle) Mei Kuei Lu Chiew wine or any floral, off-dry white wine, like Gewürztraminer or Muscat
2 whole star anise
One 14-ounce box yellow rock sugar or 1 cup granulated sugar
3 ounces (about a 5-inch knob) fresh ginger, peeled, cut into thick slices, and bruised with the side of a knife
10 medium scallions, untrimmed
One 2 1/2- to 3-pound chicken, trimmed of excess fat

Steps:

  • In a narrow pot with about a 6-quart capacity, combine the soy sauce, wine, 2 cups water, and the star anise over high heat. While the sugar is still in its box (or wrapped in a towel), smack it several times with a hammer or rolling pin to break it up; it need not be too fine. Add the sugar and ginger to the liquid and bring it to a rolling boil.
  • Add 6 of the scallions, then gently and slowly lower the chicken into the liquid, breast side down. (In a narrow pot, the liquid will easily cover the chicken; if it is close, just dunk the chicken under the liquid as it cooks. If it is not close, add a mixture of soy sauce and water to raise the level.) Bring the liquid back to a boil and boil steadily for 10 minutes. Turn off the heat and turn the chicken over so the breast side is up. Let it sit in the hot liquid for 15 minutes. Meanwhile, trim and mince the remaining 4 scallions and preheat the oven to 500°F.
  • Carefully remove the chicken from the liquid and serve it hot or at room temperature. Or place it in a skillet or roasting pan. Roast for 5 minutes, or until nicely browned; keep an eye on it, because it can burn easily. In either case, reheat the sauce and, when the chicken is ready, carve it. Serve the chicken with a few spoonfuls of sauce on it. Put another cup or so of the sauce in a bowl and add the remaining scallions; pass this at the table.

Tips:

  • Choose the right chicken: A whole chicken weighing between 3 and 4 pounds is ideal for this recipe. Look for a chicken that is plump and has a moist, even color.
  • Use a good quality soy sauce: The soy sauce is the key ingredient in this recipe, so it's important to use a good quality one. Choose a soy sauce that is dark and flavorful.
  • Don't overcook the chicken: The chicken should be cooked until it is just cooked through. Overcooking will make the chicken dry and tough.
  • Let the chicken rest before carving: Let the chicken rest for 10-15 minutes before carving. This will allow the juices to redistribute throughout the chicken, making it more tender and flavorful.
  • Serve the chicken with your favorite sides: This recipe is delicious served with rice, noodles, or vegetables.

Conclusion:

Soy poached roast chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is cooked in a savory soy sauce broth, which infuses it with flavor. The chicken is then roasted in the oven until it is golden brown and crispy. This dish is sure to be a hit with your family and friends.

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