On Saturday, March 3, 2018 at 2:15:33 AM UTC-10, Janet wrote:
>
> I would include onion, celery, carrots, S,P and mixed herbs in the
> stock you simmer it in, and a dash of white wine, otherwise the meat
> will be absolutely tasteless.
>
> Janet UK

The Chinese will boil a chicken in two ways. One is an intense sauce of light and dark soy sauce, ginger, sugar, garlic, and star anise. The boiling liquid can be kept and reused to cook more chicken. Sometimes the sauce is reused for decades.

The second way is to do the exact opposite - boil the chicken in plain old water. The chicken is rendered mostly flavorless. A simple sauce, made from oil, green onion, ginger, and salt, is poured over the chicken. It is a great and wonderful dish.

https://www.foodland.com/recipe/cold-ginger-chicken