Cycle 13 – Item 229

22 (Mon) August 2022

Soy Sauce Chicken

3.0

by me

at home

-Changgok, Sujeong, Seongnam, Gyeonggi, Republic of Korea-

with the Family

To achieve darker color on the skin this time (see most recently 13.180 Soy Sauce Chicken), I used double the amount of boiling liquid – requiring 8 liters – to keep the entire bird submerged throughout the cook.

Turned out a bit better, but nothing like the rich golden hue on the video, which I’m beginning to suspect was touched up with food coloring.

What to do with all the leftover boiling liquid (essentially, soy chicken stock)?

(See also FOOD GLOSSARY)