SUPPLE SLOW-COOKED SOY SAUCE CHICKEN RICE

[ezcol_1half] Sometimes ideas arise upon the complete rejection of another.  This recipe is a perfect example of such. The other day (I say "the other day" a lot, which really means "last year"), I was watching this video on YouTube, a michelin-starred chef explaining how to make his "perfect roast chicken".  Curious, so I watched, as he demonstrated with a straight face on how he cooks his chicken slowly inside a low-temperature oven for 4 hours, then afterwards, finish browning the skin inside a skillet, and after which, injecting the chicken with melted butter. I mean, is this guy serious? I don't even know where to begin.  First of all, the whole notion that one could crisp up a whole, uncut chicken inside a skillet is basically again the laws of physics.  The extremely curvy and maneuvering silhouette of a chicken is exactly the reason why people resort to a three-dimensional heat source to tackle it in the first place.  Steaks, flat.  Chickens, curvy.  Simple logic.  Is he Doctor Manhattan?  Did his pure geniuses allow him to leap into another dimension of space and time to warp his chicken to the skillet?  Of course not!  That patchy-browned chicken looked like it just suffered from a skin-graft.  But you