Chinese White-Cooked Chicken

45 mins
Serves 1
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Directions

  1. 1Add a few ingredients (green onions and cilantro) to four and a half quarts of water to make a nice stock.
  2. 2Add a few ingredients (green onions and cilantro) to four and a half quarts of water to make a nice stock.
  3. 3Add a few ingredients (green onions and cilantro) to four and a half quarts of water to make a nice stock.
  4. 4Put the chicken breast-side up in the pot and simmer on low heat for 15 minutes.
  5. 5Put the chicken breast-side up in the pot and simmer on low heat for 15 minutes.
  6. 6Put the chicken breast-side up in the pot and simmer on low heat for 15 minutes.
  7. 7Flip the chicken for another 10 minutes.
  8. 8Flip the chicken for another 10 minutes.
  9. 9Flip the chicken for another 10 minutes.
  10. 10Turn off the heat and let it sit about half an hour.
  11. 11Turn off the heat and let it sit about half an hour.
  12. 12Turn off the heat and let it sit about half an hour.
  13. 13Make a high-impact sauce by mixing chopped green onions, cilantro, and other seasonings in a bowl.
  14. 14Make a high-impact sauce by mixing chopped green onions, cilantro, and other seasonings in a bowl.
  15. 15Make a high-impact sauce by mixing chopped green onions, cilantro, and other seasonings in a bowl.
  16. 16Add some of the stock from the pot to finish up the sauce.
  17. 17Add some of the stock from the pot to finish up the sauce.
  18. 18Add some of the stock from the pot to finish up the sauce.
  19. 19Cut the cooked chicken into pieces.
  20. 20Cut the cooked chicken into pieces.
  21. 21Cut the cooked chicken into pieces.
  22. 22Plate the chicken over a bed of chopped cabbage (napa cabbage is shown).
  23. 23Plate the chicken over a bed of chopped cabbage (napa cabbage is shown).
  24. 24Plate the chicken over a bed of chopped cabbage (napa cabbage is shown).
  25. 25Pour the sauce on top of the chicken and garnish with chopped cilantro leaves.
  26. 26Pour the sauce on top of the chicken and garnish with chopped cilantro leaves.
  27. 27Pour 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 chicken
  • 1 chicken
  • 1 chicken
  • green onions
  • green onions
  • green onions
  • cilantro
  • cilantro
  • cilantro

Equipment

pottongsknifeplatefork

Tips

  • Cooking in water is a brilliant way of cooking because water doesn't get over 212 degrees, allowing you to accurately modify the cooking temperature to a sub-simmer amount around 180-185 degrees.
  • An oven is a mess because you never know what the internal temperature is, but with this method, you get succulent, moist, tender chicken every time.
  • It is an incredibly efficient method for making sauce.
  • Reserve some of the flavored liquid and mix with fresh aromatics and seasonings to create a high-impact sauce.
  • It's a gentle and easy way to cook chicken with a really nice sauce on top