Soy-Poached Chicken

Traditionally this bird is taken from the liquid and served without further cooking, hot or at room temperature. But I like to finish it by placing it in a hot oven where, in just five minutes, it develops a dark brown, crispy crust; this browning can also be done a few hours later.

Perhaps the best thing about this sauce is that it can be used time and again, as long as you freeze it between uses (or refrigerate it and bring it to a rolling boil every few days) and top up the liqui