Chinese White-Cooked Chicken
Directions
- 1Add a few ingredients to four and a half quarts of water to make a nice stock.
- 2Add a few ingredients to four and a half quarts of water to make a nice stock.
- 3Add a few ingredients to four and a half quarts of water to make a nice stock.
- 4Put the chicken in the pot breast side up.
- 5Put the chicken in the pot breast side up.
- 6Put the chicken in the pot breast side up.
- 7Simmer for 15 minutes.
- 8Simmer for 15 minutes.
- 9Simmer for 15 minutes.
- 10Flip the chicken for another 10 minutes.
- 11Flip the chicken for another 10 minutes.
- 12Flip the chicken for another 10 minutes.
- 13Turn off the heat and let it sit for about half an hour.
- 14Turn off the heat and let it sit for about half an hour.
- 15Turn off the heat and let it sit for about half an hour.
- 16Make a high-impact sauce.
- 17Make a high-impact sauce.
- 18Make a high-impact sauce.
- 19Add some of the chicken stock to finish up the sauce.
- 20Add some of the chicken stock to finish up the sauce.
- 21Add some of the chicken stock to finish up the sauce.
- 22Chop the cooked chicken into pieces.
- 23Chop the cooked chicken into pieces.
- 24Chop the cooked chicken into pieces.
- 25Place the chopped chicken on a bed of chopped Napa cabbage.
- 26Place the chopped chicken on a bed of chopped Napa cabbage.
- 27Place the chopped chicken on a bed of chopped Napa cabbage.
- 28Pour the sauce on top of the chicken and garnish with chopped cilantro leaves.
- 29Pour the sauce on top of the chicken and garnish with chopped cilantro leaves.
- 30Pour the sauce on top of the chicken and garnish with chopped cilantro leaves.
Ingredients
- 4.5 quarts Water
- 4.5 quarts Water
- 4.5 quarts Water
- 1 whole Chicken
- 1 whole Chicken
- 1 whole Chicken
- chopped Napa Cabbage
- chopped Napa Cabbage
- chopped Napa Cabbage
- chopped Cilantro leaves
- chopped Cilantro leaves
- 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.