Adapted from Food & Wine. I like to start with a whole chicken and cut it into 8 pieces. See video below. With this recipe, I cook the dark meat the first night, which leaves enough sauce to drizzle over the two breasts on the second night. The sauce can be made in advance, too, and reheated as needed. Serving ideas: Steamed broccoli seasoned with just a teensy pinch of salt and drop of sesame oil; plain white or brown rice — I love Jasmine rice. I have made this with both low-sodium soy and regular soy, and I do recommend using low-sodium — because the sauce reduces so much, the salt concentrates, resulting in a sauce that will be on the salty side especially if you are not using low-sodium soy and stock.