![]() Poach chicken gently for exactly 14 minutes.ĥ. Lower chicken, breast-side down, into simmering stock, ensuring it is fully submerged.Ĥ. ![]() Trim away excess fat from inside and outside cavity, but keep neck, parson’s nose and winglets intact.ģ. Reduce heat and simmer gently for 40 minutes to allow the flavours to infuse.Ģ. Place all stock ingredients in a large stockpot and bring to the boil.Ģ. I used the recipe from Kylie Kwong’s Simple Chinese Cooking book, which we love and have made about half of the recipes. Cut the chicken Chinese style – somehow it tastes better that way. Dressing is a whizz – I like adding coriander to the dressing sauce and a little bit of white pepper. Add chicken, steep gently for 14 mins, then turn off heat and leave in the stock with a lid for 3 hours. It takes 15 mins to throw together the ingredients for the stock. In the restaurants I find the chicken is tougher and not as tender. ![]() Some people also get a bit iffy about the pink bones (I have never been sick from eating it and we eat it fairly regularly). The chicken is very tender, but the flavours are very mild and delicate. This is a very Chinese dish – and I have noticed not everyone likes it. Tender chicken served with some coconut rice is Sunday dinner perfection (and a bit left over for lunch too!). On Sunday we made Kylie Kwong’s white cooked chicken recipe (bak jam gae).
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