Can anyone help? This is supposed to be the best way to cook chicken without losing any flavor to the water it's cooked in, it's sort of the opposite of making chicken stock. I was given the recipe by a friend who says she got it from Roy de Groots "Feasts For All Seasons", and that he got it from a Chinese cook. Has anyone tried this? It sounds like it _should_ work, but I don't want to waste two chickens in case someone has left out some essential detail. TIA for any suggestions.
Sounds absurd, can't see how spoons would prevent "flavor loss" but leave out the spoons and rinse the chicken first and you have a classic Chinese poached chicken.
