Yes, you can definitely make this ahead of time. If you’re serving it within a day, you can leave the chicken and broth in the cookware and reheat gently just before serving. For longer storage (up to three days), transfer everything to an airtight container and refrigerate.

Great question! Yes, you’ll usually need to add more water to the mother sauce when cooking the next batch, so you’ll need to add a little soy sauce and spices to keep the flavor balanced. Taste as you go—the broth should be just a little saltier than you’d like it to be, and that way, the chicken will come out perfectly seasoned. Happy cooking!

Thank you for trying out multiple recipes! I’m so glad you enjoyed the chicken’s flavor and texture. The saltiness of the cooking liquid can vary depending on how much it reduces during cooking, as each cooker performs differently. If more water evaporates, the sauce will concentrate more. Feel free to taste and adjust towards the end of cooking for the perfect balance. Hope that helps, and happy cooking!

Nothing better than a dish that’s a hit with everyone—sounds like it’s earned a spot on the favorites list!

Yes, the leftover master stock gets tastier each time.