By David Yu
From America’s Test Kitchen
The best part about poached chicken (which is also called Si Yau Gai) is the texture the cooking method yields: silky, succulent, fork-tender meat. Although this quality can be achieved just by poaching in plain water with a few slices of ginger and scallions, it turns out that poaching in a deeply spiced and intense sweet-savory marinade results in that same texture—with the bonus of the plump, glistening skin suffused with soy sauce flavor.
