Minutes Prep time: 30
Minutes Total time: 50
Servings: 8
Difficulty: Intermediate
1 tablespoon vegetable oil
1 slices 2-inch piece fresh ginger, peeled and cut into coins
5 green onions, cut in 1-inch pieces
3/4 cup rice wine (sake) or dry sherry
5 cups water
1 bottle (10 oz each) P.F. Chang's® Home Menu Soy Sauce
1/2 cup granulated sugar
4 pounds chicken pieces, skin on
2 tablespoons honey
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 20 mg | 2% |
| Carbohydrate | 8 g | 3% |
| Cholesterol | 78 mg | 26% |
| Total Fat | 15 g | 24% |
| Iron | 1 mg | 8% |
| Calories | 282 kcal | 14% |
| Sodium | 422 mg | 18% |
| Protein | 25 g | 50% |
| Saturated Fat | 4 g | 20% |
| Sugars | 7 g | 1% |
| Vitamin C | 2 mg | 3% |
Heat oil in 5-quart saucepan or Dutch oven over medium-high heat. Add ginger and green onion and cook until lightly browned, about 3 minutes. Stir in wine; bring to a boil and cook until alcohol has reduced, about 3 minutes. Stir in water, soy sauce and sugar; bring to a boil. Remove 1 cup of poaching liquid and pour into a small pot. Add chicken pieces to large pot; cover and gently simmer 25 to 35 minutes, removing pieces as they are done (165°F).
Meanwhile, heat reserved poaching liquid to a boil. Boil until liquid has reduced to 1/4 cup, about 15 to 20 minutes. Stir in honey; set aside to cool and thicken to a glaze.
Preheat broiler to HIGH. Place a baking rack inside a rimmed baking sheet. Place chicken pieces skin-side up on rack. Brush chicken with honey-soy glaze. Broil 5 to 7 minutes or until glaze is sticky, chicken is browned and skin is crisp. Serve.
A whole chicken will weigh about 4 pounds and consist of one split breast, two drumsticks and two thighs. For a beautiful presentation, remove the bone from the breast before poaching and slice after cooking and browning. Recipe can also be made with your favorite mix of chicken pieces in place of a whole chicken. If you have a convection oven, finish chicken at 400°F for 7-10 minutes to crisp and brown the skin instead of placing under the broiler.
Honey Glazed Soy Poached Chicken
