How to Make Chinese White-cut Chicken Asian Cooking Recipe Cuisine
Recipe Makes for 6 Servings:
3 lbs roasting chicken
4 spring onions, left whole
1 knob fresh ginger
1 tsp whole black peppercorns
4 sprigs celery leaves
2 tsp salt
3 tbsp light soy sauce
1 tbsp sesame oil
Directions:
Remove any obvious fat from the cavity of the chicken and rinse the bird well. With a sharp knife, cut off the tail including the two fat glands just above it.
Put the chicken in a pot just large enough to hold it. Add cold water to cover the chicken, then remove the chicken and bring the water to a boil with the spring onions, ginger, peppercorns, celery leaves and salt.
Put a stainless steel spoon into the cavity of the chicken to conduct heat. Gently lower the chicken into the pot, breast down and let the water return to a simmer. Cover the pot with a well fitting lid and simmer for 20 minutes, then turn off the heat and leave for 40 minutes without lifting the lid so that it continue to cook in the stored heat.
Have ready a large pan or bowl with cold water and at least 3 trays of ice cubes in it. Remove the chicken from the hot liquid, drain the liquid from the cavity and remove the spoon. Try to accomplish this without damaging the skin of the bird. Ensure the chicken is completely immersed in the water and ice and chill for 15 minutes.
Drain the chicken, place in a large bowl and refrigerate, covered, for at least 3 hours. The chilling results in a layer of jellied stock under the skin of the chicken, so when serving remove meat from bones carefully, keeping the skin intact. You can also chop the chicken through the bones into bite-sized pieces and arrange on a platter.
Make a dipping sauce with soy sauce and sesame oil and serve with the chicken.
For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong. Discover more about Jaew Bong, check out www.jaewbong.com.
3 lbs roasting chicken
4 spring onions, left whole
1 knob fresh ginger
1 tsp whole black peppercorns
4 sprigs celery leaves
2 tsp salt
3 tbsp light soy sauce
1 tbsp sesame oil
Directions:
Remove any obvious fat from the cavity of the chicken and rinse the bird well. With a sharp knife, cut off the tail including the two fat glands just above it.
Put the chicken in a pot just large enough to hold it. Add cold water to cover the chicken, then remove the chicken and bring the water to a boil with the spring onions, ginger, peppercorns, celery leaves and salt.
Put a stainless steel spoon into the cavity of the chicken to conduct heat. Gently lower the chicken into the pot, breast down and let the water return to a simmer. Cover the pot with a well fitting lid and simmer for 20 minutes, then turn off the heat and leave for 40 minutes without lifting the lid so that it continue to cook in the stored heat.
Have ready a large pan or bowl with cold water and at least 3 trays of ice cubes in it. Remove the chicken from the hot liquid, drain the liquid from the cavity and remove the spoon. Try to accomplish this without damaging the skin of the bird. Ensure the chicken is completely immersed in the water and ice and chill for 15 minutes.
Drain the chicken, place in a large bowl and refrigerate, covered, for at least 3 hours. The chilling results in a layer of jellied stock under the skin of the chicken, so when serving remove meat from bones carefully, keeping the skin intact. You can also chop the chicken through the bones into bite-sized pieces and arrange on a platter.
Make a dipping sauce with soy sauce and sesame oil and serve with the chicken.
For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong. Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..