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