I'm trying to find good instructions on making the chicken boiled in water with soy sauce based sauce added afterwards.
This recipe, for "Chinese Boiled Chicken", http://www.cooks.com/rec/view/0,1739,128176-251193,00.html, says put the chicken in cold water and bring the whole thing up to boil. Boil for 10 minutes, then let it stand in the hot pot for another hour (!).
Chinese Boiled Chicken... not the most enticing name, but I guess it describes it well enough.
Hmm... this page suggests dunking the hainan chicken in ice water to cause the goop to gel rather than dribble out.
http://chowhound.chow.com/topics/275300
tags: soya,