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.
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