Instructions: 1. Wipe chicken with a damp cloth. Place in a heavy pan with soy sauce and cold water. Bring to a boil over medium heat; then simmer, covered, until done (30 to 40 minutes). Turn once or twice for even coloring.

2. Let chicken cool slightly. With a cleaver, chop, bones and all, in 2-inch sections; or carve Western-style. Serve hot with its sauce; or serve cold, reserving sauce for later use as a "master sauce" (see recipe).

NOTE: Simmer a 4- to 5-Pound bird about an hour.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.