White Cooked Chicken recipe
information
Pai Chou Chi (White Cooked Chicken)
ingredients
2 1/2 litres (4 pints) 5 pints Water
1/2 kg (3 lb) Chicken, cleaned
5 Spring onions (scallions), finely chopped
1/2 kg (3 lb) Chicken, cleaned
5 Spring onions (scallions), finely chopped
for sauce a
piece Fresh root ginger, peeled 5 cm (2 in) and finely chopped
5 Tbs Boiling water
1 Tbs Hot oil
1/2 tsp Salt
5 Tbs Boiling water
1 Tbs Hot oil
1/2 tsp Salt
for sauce b
2 Garlic cloves, crushed
3 Tbs Soy sauce
2 Tbs Vinegar
3 Tbs Soy sauce
2 Tbs Vinegar
method
1. Bring the water to the boil in a large saucepan. Add the chicken and return to the boil. Reduce the heat to low and simmer for 1 hour. Remove from the heat, cover and leave the chicken for 3 hours.
2. Drain the chicken and discard the cooking liquid. Transfer the chicken to a chopping board and cut, through the bone, into about 20 large-bite pieces. Transfer to a serving plate and set aside.
3. To make sauce A, put the ginger in a small serving bowl. Add the remaining ingredients and stir to blend.
4. To make sauce B, put the garlic in a small serving bowl. Add the soy sauce and vinegar and stir to blend.
5. Sprinkle the chopped spring onions (scallions) over the chicken pieces and serve, with the sauces.
2. Drain the chicken and discard the cooking liquid. Transfer the chicken to a chopping board and cut, through the bone, into about 20 large-bite pieces. Transfer to a serving plate and set aside.
3. To make sauce A, put the ginger in a small serving bowl. Add the remaining ingredients and stir to blend.
4. To make sauce B, put the garlic in a small serving bowl. Add the soy sauce and vinegar and stir to blend.
5. Sprinkle the chopped spring onions (scallions) over the chicken pieces and serve, with the sauces.
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