1 cup medium-dry sherry chinese (preferably Shaoxing)
1.5 inch round ginger fresh
4 inch orange zest fresh
2.5 inch chile dried red
6 servings accompaniment: rice cooked
1 bunch scallions cut into 3-inch pieces
1 tablespoon sea salt fine
1 cup soya sauce
1 cup soya sauce dark (see cooks' note, below)
2 oz coarsely rock sugar* or yellow packed crushed
3 lb meat from a rotisserie chicken whole
1.5 teaspoons star anise whole
0.5 teaspoon sichuan black
Equipment
bowl
knife
pot
sieve
cutting board
cleaver
Directions
Rinse chicken inside and out and pat dry.
Combine remaining ingredients in a 4- to 6-quart heavy pot and bring to a boil.
Add chicken, breast side down, and reduce heat to a simmer. (Chicken may not be completely covered with liquid.) Cook, covered, 15 minutes.
Turn off heat and let chicken stand, covered, 30 minutes. Turn chicken over, then cover and let stand 15 minutes more. (Chicken will be cooked through.)
Transfer chicken to a cutting board, reserving cooking liquid.
Cut off drumsticks and thighs, then cut off wings, transferring pieces to a serving platter. (Chicken will release juices.) Separate breast (with rib cage) from back, discarding back.
Using a cleaver or other sharp large heavy knife, cut breast against grain through bone into 1-inch-thick slices.
Spoon some of warm poaching liquid over chicken and serve chicken warm, chilled, or at room temperature.
Pour remaining poaching liquid through a sieve set into a bowl and serve additional poaching liquid as a sauce if desired, then reserve remaining liquid to use again.
• Dark soy sauce gives a deeper color to this dish. If it's unavailable, additional regular soy sauce is an acceptable substitute. • Chicken keeps, covered and chilled, 2 days. • Leftover poaching liquid keeps, chilled, in an airtight container 1 week, or frozen 3 months. Thaw if necessary and bring to a boil before using.* Available at Kam Man Food Products (212-571-0330).
