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This simple dish has an incredible depth of flavour from the rich soy cooking broth. It's a Cantonese classic, and now such a favourite that you can see deliciously glossy-looking soy-cooked whole chickens hanging in the windows of Chinese restaurants around the world. Using skinless breasts is much easier at home, but try making this with legs or skin-on breasts for an even better colour, texture and flavour!
To make this recipe, you'll need:
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