CANTONESE BOILED CHICKEN RECIPES

Steps:

• 1. Fill a large stock pot with enough water to submerge your chicken. Bring to a boil over high heat.
• 2. Fill the cavity of the chicken with the scallions and sliced ginger.
• 3. When water is boiling submerge the chicken, breast side down, into the water.
• 4. Wait for water to start boiling again then reduce heat to low, cover with a lid and simmer for 35 minutes (the chicken should be floating to the top of the water when ready).
• 5. Take the pot off the heat and let the chicken rest in the hot water for 20 minutes.
• 6. Prepare a large bowl of ice water and set aside.
• 7. Carefully remove the chicken from the pot making sure to empty the cavity of any water and submerge the chicken into the ice water. Carefully turn the chicken a couple times and let sit in the ice water for about 5 minutes.
• 8. Transfer the chicken from the ice water to a cutting board. Discard the ginger and scallions from the cavity and pat the chicken dry.
• 9. In a small bowl mix together the sesame oil and salt and brush all over the chicken.
• 10. Separate the wings, thighs, drumsticks, and breasts. Using a cleaver or sharp knife cut the breasts and thighs in 1-inch thick slices. Arrange chicken on a plate with The Green Onion and Ginger Dipping Sauce:.
• Scallion and Ginger Dipping Sauce:
• 1. Mix the scallions and soy sauce together in a bowl.
• 2. Heat the oil in a wok or non-stick pan over medium-high heat until oil is hot.
• 3. Add the minced ginger to the hot oil and stir-fry for about 10 seconds (careful because the oil will splatter). Pour oil and ginger in the bowl with the scallions and soy sauce. Stir to combine.

Steps:

• Set the stove to high heat and start boiling a generous amount of water in the pot you'll be using.
• Wait for the water to come to a boil.
• While we wait for the chicken to cook, we'll start on our sauce by mincing our green onions and ginger?.
• We'll heat up our wok on high heat and add corn oil.
• We'll add salt and sesame oil to the bowl, and mix for 30-60 seconds.
• Grab a big bowl and dump a few handfuls of ice into it. Fill it roughly halfway with cold water.
• Once the time draws near, we can uncover the pot. Poke the thickest part of the chicken (around the thigh) deeply with a chopstick.
• Carefully take two chopsticks under the chicken wings, and lift it over the pot.
• This could honestly be its own blog post, but for now it will live in a very detailed step in this recipe.