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Poultry

Boiled Chicken 白斬雞

created by @big38

Boiled Chicken 白斬雞

Ingredients

Scale recipe
—Chicken
1green onion
—Ginger

Directions

01

Make an incision or cut the legs off the chicken. This allows the dark and white meat to finish cooking at the same time.

02

Cook the chicken in simmering water for 5min covered. Add 1 green onion and ginger to the broth. Notice how the breast is peeking out a little. That’s ok! the breast is lean, there will be enough steam to cook it.

03

Turn off heat, keep lid covered, and poach the chicken for another 20-40min. Timing depends on the size of your chicken and appetite for very light pinkness.

04

Submerge the chicken in ice bath to stop the cooking process.

05

Chill the cooked chicken in the fridge. You can eat it while it’s hot, but I like the cold version. This will gelatinize the chicken skin/fat, giving better texture. When ready to eat, take it out and warm it to room temp.

Step 5 photo 1
Step 5 photo 2

Notes

Timing is important, but the success of this dish lies in the quality of the chicken. When done well, the skin glistens and QQ bounce, the meat succulent with a bit of muscle bite. You don’t have to use the whole chicken like I did. If you do, definitely follow first step to release the legs. I didn’t do it the first time around and the legs were slightly undercooked. I worked with a 3.5lb brown chicken. You should be ok with the timing as described. If it does come out slightly under, just roast the undercooked parts in the oven and adjust your next run’s timing. I’ve eaten many variations of similar cooking technique to the bird. Drunken chicken, marinated chili chicken, etc. This dish opens doors.