As a post biking dinner I was craving Chinese and because we were upstate I could not run out to Chinatown or Grand Sichuan for my fix. I decided to make one of my faves: Soy Sauce Chicken which is basically a whole poached chicken gently marinated in ginger, garlic and soy sauce.
Sometimes I think I am part Chinese. I studied Chinese history in college and if it was not for my dyslexia I would have jumped head first into learning Chinese. I studied it but foreign languages have always been a challenge for me and vowel pronunciation in Chinese is so important that I found it doubly hard. Despite this, I will always have a profound respect for its culture and most importantly its food.
Chinese food when it is done well is creative, healthy and fantastic. I grew going to Chinatown with my grandparents, who despite becoming successful painters, never lost their habit of going to Chinatown. It had provided them with great food when they were struggling artists in post war New York and they never stopped going. Chinatown will always have my heart.
I have currently looking at apartments, neighborhoods— even (gasp)Long Island with my boyfriend. It is a big step and part of me does not want to give up my Manhattan life. I am rooting for Queens because of Flushing, but nothing will replace the excitement of talking the A, C, or E a few stops down to Canal Street. But change is good especially when it involves someone who is handsome and kind. I started this blog as a way to chronicle the recipes and general inspiration I get from living in my favorite city. Part of me always knew that I would most likely settle down elsewhere. New York City is constantly inspiring me, challenging me, and making me a better cook.
This recipe exemplifies this. I love soy sauce chicken and one of my favorite places is Yummy Noodle that has some of the best casseroles and BBQ meat in Chinatown. They serve their Soy Sauce chicken with a fantastic scallion and ginger sauce. Which I tried to recreate!
China Town-Style Soy Sauce Poached Chicken with Ginger Scallion Sauce
- 1-chicken(about 2 lbs)
- a splash of sherry
- a splash or two of soy sauce
- 2 cloves of garlic, smashed and minced
- 1 inch piece of ginger, grated
1. In a metal or glass bowl place cleaned chicken and add ingredients cover and marinate for a few hours in the fridge.
2. After it is marinated put it into a heavy pot with a cover, add water to cover the chicken and bring to a bowl cook for ten minutes, then reduce heat to low cook for another 30 minutes and turn off the pot and let sit covered for another 30 minutes.
3. Let cool, drizzle with sesame oil serve with a nice rice like jasmine or basmanti.
For Ginger Scallion Sauce
In a food processor process:
- 4 cloves garlic
- 2-one inch pieces of ginger
- 1 bunch of scallions(cleaned and roughly chopped)
Mix chicken stock with cornstarch:
- 1 cup of chicken stock
- with 2 teaspoons of corn starch mixed in
In a pan saute mixture in olive oil until soft and fragrant add chicken stock with cornstarch, dress with sesame oil and serve!