Comments on: Soy Sauce Chicken

By: jessica

jessica — Sat, 04 Sep 2010 13:30:46 +0000

Pat, so awesome that you raise chickens! Yours will come out so delicious!! Yes, do remove the innards. Let me know what you think!!

By: Pat

Pat — Fri, 03 Sep 2010 15:56:08 +0000

I’m missing one part, do you clean out the chicken? Its innards? I raise chickens and would love to try this.
Great blog Jessica! Hope you’re feeling well now in your pregnancy!
pat

By: jessica

jessica — Thu, 06 May 2010 03:16:31 +0000

Kaiding, it’s best at room temperature, fresh. Once it has been refrigerated, the texture changes a bit. Still good though and you certainly won’t want to throw any away. Re-heating is up to you. I prefer not to.

By: Kaiding

Kaiding — Wed, 05 May 2010 22:35:47 +0000

wow this looks so cool. I’ve always wanted to make a whole, prepared chicken like this. Do you serve it at room temperature? I’ve always had it cold to lukewarm in restaurants. Is re-heating it an option?

@Mimi, perhaps the chicken was killed well before the critic actually picked it up. It’s the only thing I can think of, since I’ve used freshly killed chicken meat in the past, but I saw the butcher kill and clean it right in front of me before it was taken to the kitchen to cook. It was about 30 minutes from slaughter to preparation for cooking.

By: Ling

Ling — Mon, 29 Mar 2010 21:16:51 +0000

That chicken looks amazing! I’m actually a huge fan of soy sauce chicken as well, but I usually make it with cornish hen as the meat is more tender and the portion control is more manageable for one person haha.

By: Asianmommy

Asianmommy — Fri, 19 Mar 2010 02:11:46 +0000

Thanks for the recipe. That’s amazing!

By: jessica

jessica — Thu, 18 Mar 2010 22:43:28 +0000

MiMi, could you link me to the article? I would love to read it. I’m not sure why it was tough after just 20 to 30 minutes. I think my mom cooks it around 20 to 30 minutes after getting the chickens as well. She’s made it countless times and it’s always amazing.

By: MiMi

MiMi — Thu, 18 Mar 2010 19:07:03 +0000

We recently had a shop in Schenectady open up that butchers live chickens etc. Steve Barnes Times Union critic, journalist and blogger went over and purchased one killed just for him. He drove immediately back to the TU (about 20 to 30 minutes) and proceeded to cook it. Nobody liked it as it was so tough which presumably proves the rigor theory.

By: Sophie

Sophie — Thu, 18 Mar 2010 17:26:26 +0000

I love soy chicken but only in chicken breasts!! I don’t like to see a whole live chicken with head & feet!

By: jessica

jessica — Thu, 18 Mar 2010 12:59:37 +0000

ts, just in case you didn’t see it, read the comment I wrote to Kasi for some things to keep in mind for “regular” chicken. Let me know how it goes.

Enya, wow, my mom grew up raising chickens but I couldn’t even imagine! Thanks for bring up this point. As I mentioned, my mom always buys the chicken and rushes home to make it, but I failed to mention why. It’s before rigor mortis sets in (which I’ll add to the post, thanks!). After that you would have to wait until the muscles relax again, which would not be as good.