See Yau Gai (Chicken Poached in Master Sauce) is a traditional Chinese recipe (from Hong Kong) for a classic dish of chicken poached in master sauce that's served cold, sliced, with rice and a dipping sauce. The full recipe is presented here and I hope you enjoy this classic Chinese version of: Chicken Poached in Master Sauce (See Yau Gai).
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This is a traditional Cantonese recipe from Hong Kong that is also known as 'soy sauce chicken' though in fact it's braised in Lo Sui (Chinese Master Sauce) which, to be fair, is based made with soy sauce. As chicken is one of the traditional meats for Chinese New Year this would be a dish suitable for the lunar New Year.
Pour the cold master sauce into a pan and bring to a boil. Pour into a pan that's large enough to hold the chicken then sit the chicken on top and pour over enough of the remaining master sauce so that the chicken is just beneath the level of the liquid (if you do not have enough master sauce, top with water and a little soy sauce).
Bring to a simmer, cover the pot and cook for 15 minutes. At this point take off the heat and sit the pot on a kitchen block. Cover the entire pot with a large towel or blanket (this helps keep the heat inside). Leave to slowly poach for between 40 and 60 minutes (40 minutes for a medium-sized chicken, 60 minutes for a large one).
At this point, remove the covering from the pot and place the pot back on the heat. Bring to a simmer and cook gently for 10 minutes (this ensures the chicken is done through to a bone). Take off the heat and set aside (covered) for 15 minutes.
Now remove the chicken from the sauce and set aside to cool completely before slicing and serving. Strain the master sauce through a muslin-lined sieve, top-up with water and store in the refrigerator for its next use.
The chicken should be served carved when cold and is typically served with rice and a chilli-ginger dipping sauce.
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