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Thursday, May 28, 2009

White Cooked Chicken

Global Cuisine > Chinese > White Cooked Chicken
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Serves 4-6

Ingredients :

1 free range chicken
2 tablespoons Peanut Oil
1/3 cup spring onion (finely sliced) - plus extra for garnish
1 teaspoon Sesame Oil
½ teaspoon cane Sugar
1 tablespoon Ginger (finely sliced) - plus extra for garnish
60ml Soy sauce
White Master Stock
6L Cold Water
3 cups shao shing wine
12 Cloves Garlic (crushed)
1¼ cups Ginger (sliced)
8 spring onions (Trimmed and cut in half crossways)
1/3 cup salt

Method :

1. Rinse chicken under cold water.

2. Lower chicken, breast-side down, into simmering stock, ensuring it is fully submerged.

3. Poach chicken gently for exactly 14 minutes.

4. There should be no more than an occasional ripple breaking the surface; adjust the temperature, if necessary, to ensure stock does not reach simmering point again. Remove stockpot immediately from the stove and allow chicken to steep in the stock for 3 hours at room temperature to complete the cooking process.

5. Using tongs, gently remove chicken from the stock, being careful not to tear the breast skin.
Place chicken on a tray to drain and allow to cool.

6. For dressing, combine all ingredients except for peanut oil in a heat-proof bowl. Heat peanut oil in a saucepan, then pour over dressing ingredients and stir to combine.

7. Cut up the cooked chicken and arrange on a platter and drizzle over the dressing.

8. Garnish with spring onions and ginger. Ready for serve.

White Master Stock :

1. Place all stock ingredients in a large stockpot and bring to the boil.

2. Reduce heat and simmer gently for 40 minutes to allow the flavours to infuse.

Global Cuisine > Chinese > White Cooked Chicken
169 of 177 < prev next >


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