Soy Sauce Chicken by bookseller

I made soy sauce chicken last night -- you know, poached a whole chicken in a brew of various kinds of soy and ginger and sherry and stuff, said brew to get defatted and then frozen, for use another time (at which point you just add some more glugs of soy and sherry, maybe some fresh ginger and scallions, etc., to bring it up to volume, the theory being that you keep using and reusing this stuff and it picks up flavor every time you cook with it, such that after a while you have a liquid of just staggering depths of flavor...though I mostly did it because I wanted some cold poached chicken.