Now, on the other hand, the chicken dish was wonderful. Unexpectedly so. You see, I failed to read the directions and bought boneless skinless chicken breasts instead of bone-in. I was worried that I might lose some flavor since I didn't have bones. But I marinated the chicken as directed for about 8 hours.
Then, since I didn't have a bamboo steamer, I put the chicken in the steamer basket of my big pasta pot. I poured the leftover marinade and the one cup of chicken broth in the bottom, put the lid on, and started steaming. After about 20 minutes I stuck my meat thermometer in the chicken and it needed to cook some more. The other problem was that most of my liquid had escaped and an awful burning smell was emanating from the pot. Uh-oh. I added another cup of chicken broth and kept cooking. This time, though, I turned the heat down to medium. See, when I steam vegetables I just boil the water on high for five or six minutes. No need to worry about burning. But when you are steaming for 20-30 minutes and there are things like hoisin sauce and green onions in your steaming liquid, TURN THE HEAT DOWN!!!!!! Anyway, I pulled the chicken out when it was done and just left the liquid in the pan. I figured it wouldn't make a very good sauce since it had burned. The poached chicken needed something to dress it up, though, so I drizzled some soy sauce on top and brought it to the table. Amazingly, the chicken was moist, tender, and oh-so-flavorful. It got rave reviews from my husband and son. Thankfully, we only ate three of the portions so tonight I'll use the leftover chicken in some homemade fried rice. Yum.