Chinese White-Cooked Chicken

Name: Chinese White-Cooked Chicken
Total time: 55 min
Cuisine: Chinese
Ingredients: 4.5 quarts Water; 1 whole Chicken; chopped Napa Cabbage; chopped Cilantro leaves

55m

Serves 1

instagram.com

Chinese White-Cooked Chicken

instagram.com

55m

Serves 1

Directions

1Add a few ingredients to four and a half quarts of water to make a nice stock.
2Put the chicken in the pot breast side up.
3Simmer for 15 minutes.
4Flip the chicken for another 10 minutes.
5Turn off the heat and let it sit for about half an hour.
6Make a high-impact sauce.
7Add some of the chicken stock to finish up the sauce.
8Chop the cooked chicken into pieces.
9Place the chopped chicken on a bed of chopped Napa cabbage.
10Pour the sauce on top of the chicken and garnish with chopped cilantro leaves.

Ingredients

4.5 quarts Water
1 whole Chicken
chopped Napa Cabbage
chopped Cilantro leaves

Equipment

PotTongsKnifePlate

Tips

Cooking in water is a brilliant way of cooking because water does not get over 212 degrees, allowing you to accurately modify the cooking temperature to a sub-simmer of 180-185 degrees.
Reserve some of the flavored liquid to mix with fresh aromatics and seasonings for the sauce.
It's a gentle way of cooking chicken and it's easy to do, resulting in perfectly cooked chicken every time.
Cooking in water is also an incredibly efficient method for sauce.
An oven is a mess because you never know what temperature it is inside.
The sauce can be made with some of the cooking liquid and fresh aromatics and seasonings.
The recipe provides a very nice sauce on top of the chicken that enhances its flavor.
The method ensures the chicken is succulent, moist, and tender, as the water temperature ensures gentle cooking.
The cooking method simplifies the process by making it predictable and consistent, unlike oven cooking.

Chinese White-Cooked Chicken

55m

Serves 1

instagram.com

Chinese White-Cooked Chicken

instagram.com

55m

Serves 1

Directions

1Add a few ingredients to four and a half quarts of water to make a nice stock.
2Put the chicken in the pot breast side up.
3Simmer for 15 minutes.
4Flip the chicken for another 10 minutes.
5Turn off the heat and let it sit for about half an hour.
6Make a high-impact sauce.
7Add some of the chicken stock to finish up the sauce.
8Chop the cooked chicken into pieces.
9Place the chopped chicken on a bed of chopped Napa cabbage.
10Pour the sauce on top of the chicken and garnish with chopped cilantro leaves.

Ingredients

4.5 quarts Water
1 whole Chicken
chopped Napa Cabbage
chopped Cilantro leaves

Equipment

PotTongsKnifePlate

Tips

Cooking in water is a brilliant way of cooking because water does not get over 212 degrees, allowing you to accurately modify the cooking temperature to a sub-simmer of 180-185 degrees.
Reserve some of the flavored liquid to mix with fresh aromatics and seasonings for the sauce.
It's a gentle way of cooking chicken and it's easy to do, resulting in perfectly cooked chicken every time.
Cooking in water is also an incredibly efficient method for sauce.
An oven is a mess because you never know what temperature it is inside.
The sauce can be made with some of the cooking liquid and fresh aromatics and seasonings.
The recipe provides a very nice sauce on top of the chicken that enhances its flavor.
The method ensures the chicken is succulent, moist, and tender, as the water temperature ensures gentle cooking.
The cooking method simplifies the process by making it predictable and consistent, unlike oven cooking.