White Cut Chicken (young Bird) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
8: -, up to
10 cup: Water,
3 slice: Fresh ginger root,
1: Or,
2: Scallion stalks,
1: Spring chicken,
1 tbsp: Sherry,
1 tsp: Salt,
Directions:
1. Bring water to a boil in a heavy saucepan. Slice ginger root; cut
scallion stalk in 1-inch sections, and add to pan.
2. Add chicken, sherry and salt. Cover pan and bring to a boil again over
medium heat.
3. Turn off heat and let stand, covered, 1 hour. (Do not remove lid.)
Drain, reserving liquid for stock.
4. Let chicken cool; then refrigerate to chill. Chop in 2-inch sections, or
carve Western-style. Serve with dips for white cut chicken (see "... Dip
for Chicken" recipes: "Soy-Oil", "Oil-Salt", "Chicken Fat-Soy",
"Garlic-Soy", "Mustard-Soy" or "Hoisin").
NOTE: To test for doneness, pierce chicken leg with a fork at the end of
step 3; if no blood is drawn, the bird is done. Otherwise, bring liquid to
a boil again. Turn off heat and let stand, covered, 30 minutes more.
From, ISBN 0-517-65870-4. Downloaded
from Glens MM Recipe Archive, http://www.erols.com/hosey.
Source from luhu.jp
scallion stalk in 1-inch sections, and add to pan.
2. Add chicken, sherry and salt. Cover pan and bring to a boil again over
medium heat.
3. Turn off heat and let stand, covered, 1 hour. (Do not remove lid.)
Drain, reserving liquid for stock.
4. Let chicken cool; then refrigerate to chill. Chop in 2-inch sections, or
carve Western-style. Serve with dips for white cut chicken (see "... Dip
for Chicken" recipes: "Soy-Oil", "Oil-Salt", "Chicken Fat-Soy",
"Garlic-Soy", "Mustard-Soy" or "Hoisin").
NOTE: To test for doneness, pierce chicken leg with a fork at the end of
step 3; if no blood is drawn, the bird is done. Otherwise, bring liquid to
a boil again. Turn off heat and let stand, covered, 30 minutes more.
From
from Glens MM Recipe Archive, http://www.erols.com/hosey.
Source from luhu.jp
Tags
Poultry