Soy Sauce Chicken
|Young chicken||4 Pound (1 Large Piece)|
|Water||1 Cup (16 tbs) (To Cover)|
|Soy sauce||1 Cup (16 tbs)|
Wipe chicken with damp towel.
Place in a heavy pan with soy sauce and cold water.
Bring to a boil over medium heat, then simmer, until done, 40-50 minutes.
Turn once or twice for even coloring.
Let chicken cool slightly.
With a cleaver, chop bones and all into 2-inch sections or carve western style.
Serve hot with its sauce or serve cold.
To chop up chicken: With a sharp cleaver, remove the legs and wings at their joints.
Chop each thigh and leg, through the bone, into 2 pieces.
Cut each wing into 2 pieces.
Split the bird in half lengthwise, down the spine and through the breast.
Chop each breast section, through the bone, into slices 1 inch thick.
Chop the upper and lower back sections into 3 pieces each.
Reconstruct the chicken onto the serving platter.
The breast slices should be down the middle in 2 neat rows.