One time on Usenet, (TammyM) said:
> On 26 Sep 2006 13:35:09 -0700, "aem" > wrote:

<snip>

> >And from me, his version of Chinese Poached Chicken.
>
> Ooooo yes, this is a good one! Have used this method numerous times.
> Highly recommended.

I'm a little confused by the directions:

http://www.cdkitchen.com/recipes/rec...d_Chicken16393.
shtml

"Fill a 12 quart kettle almost full of water and bring it to a boil.
Place 1 whole chicken, about 3 pounds, in the boiling water. The water
will stop boiling in just a moment or so. Using wooden spoons so that
you do not tear the skin, remove the chicken from the water and place
it on a tray. Cover the pot and bring the water back to a boil. Put
the chicken back into the pot, cover and turn off the heat. Leave the
chicken in the pot and the pot on the burner, but you will need no
more heat. The water will be hot enough to cook the bird. After 1 hour
the chicken is done. Remove and cool and debone it. Some of the
poaching water can be used to cover the meat or use the meat for other
chicken dishes that calls for cooked chicken. "

Why do you take it out, reheat the water, and put it back in? Is
it because the cold chicken takes too much heat out of the water
the first time for it to cook properly in one hour? And what do
you do with the chicken when it's done? Eat it plain? Use it in
recipes? Both? I'll bet it's nice and tender...

--
"Little Malice" is Jani in WA
~ mom, Trollop, novice cook ~