Trevor has a similar recipe but the broth is a sauce that you freeze and reuse. His teacher at the school has been using the same sauce for 20 years. Probably because it is almost a soy sauce the flavour soaks into the chicken more - it dyes the skin brown and gives it a lovely flavour. I'll get him to write it out for you.
I did that too once too! I also did something similar but french themed, a pot au feu, but I think because of the big carrots, leeks, and potatoes in it, it was simmered the whole 1 hour or something. Both turned out very weak flavored, I noticed this too, but I wonder if this is what is suppose to happen so it can pick up the flavors of the dipping sauces? Even in the french dish, dishes of pickles and mustard are mandatory. If I ever made it again, i'm afraid I would make liberal use of boullion cubes. But, in korean cooking, the chicken is simply poached only in water which is than tossed out. The poached chicken is eaten with dipping sauces or kim chees. My favored sauce is one part salt to two parts sesame oil. Rich and nutty. There is one popular korean sick-food or celebration-food poached chicken dish, where the chickens cavity is filled with uncooked sticky rice, red (not very sweet) dates, other stuff, and it's than sealed, than poached. It's special in affect, but really these mild chicken dishes need oomph from the
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