Chicken In A Pot With Soy Broth



  1. Put the chicken in a stockpot with enough water or stock to cover by at least 1 inch.
  2. Add the soy sauce, bay leaf, peppercorns, and cloves and bring to a boil.
  3. Immediately turn the heat down so the liquid bubbles.
  4. Cover and cook, undisturbed, for 15 minutes.
  5. Add the carrots, celery, and scallions to the pot.
  6. Return the lid and cook until the vegetables are tender and the chicken is cooked through, 10 to 20 minutes longer.
  7. The meat is done when a quick-read thermometer inserted into the thickest part of one of the thighs reads 155 - 165 F.
  8. When the chicken is ready, use tongs to transfer it to a bowl.
  9. Fish the vegetables out of the stock and put them on a large serving platter.
  10. Raise the heat under the pot to high and let the broth bubble until it has thickened slightly and partially evaporated - the volume of broth should decrease by 25 percent - 10 to 15 minutes.
  11. After the chicken has cooled enough to handle, separate the meat from the skin and bones and put it on the platter with the vegetables.
  12. Pour the broth through a strainer into a bowl or ceramic pitcher; taste and adjust the seasoning with salt, pepper, or more soy sauce.
  13. To serve, put some chicken and vegetables in soup bowls and pour a splash of the broth over all.