White chicken

White chicken

Chinese steamed chicken

By
From
Encyclopedia of Food and Cookery

This method is excellent and may be used for any recipes specifying cooked chicken. You will find it makes the flesh firm, white, tender and juicy. Use a fresh, unfrozen chicken for best results.

Ingredients

Quantity Ingredient
1 x 1.5kg whole chicken
3 litres water
1 teaspoon salt, plus extra for sprinkling
2 spring onions, chopped
60ml peanut oil

Method

  1. Place chicken in a large, heavy saucepan and add sufficient water to cover the chicken well. When you have established the amount of water you will need, remove chicken. Add salt and spring onions to water and bring to the boil. Lower chicken back into pan, bring back to the boil and simmer for 5 minutes. Cover pan, remove from heat and let chicken cool in the liquid for 2 hours.
  2. Remove chicken from pan, rinse under cold water and dry with paper towels. Brush skin all over with peanut oil and sprinkle generously with extra salt. Use as desired for coriander chicken, or for chicken salads, creamed chicken, etc. The cooking liquid makes a very good light chicken stock, for light soups, sauces and gravies.

Note

  • When cool and just before serving, chop chicken into pieces and arrange on plate.
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