I had actually forgotten about this chicken recipe because I haven’t had it in so long. The chicken is poached in water with a bit of salt and ginger for flavoring. The resulting meat by itself would be considered under seasoned so it is often served with a very flavorful dipping sauce on the side.
This recipe doesn’t really require anything extravagant in terms of ingredients. Amanda and I picked up a 4-5lb boiler chicken from Costco and the rest of the ingredients we had lying around the house already.
Ingredients:
- 4-5lb boiler chicken
- 2 tsp of salt
- 4 cloves of garlic
- 5 pieces of ginger
- 4 quarts of water
Directions:
- Rub the chicken with some salt and then rinse with cold water. Set the chicken aside to dry.
- In a large pot, put the water, salt, ginger, and garlic. The ginger should be cut into about 1″ pieces. Bring the water to a boil over high heat.
- Add the chicken and return to a boil. If the chicken isn’t completely submerged, add more water.
- Once the water is boiling, turn off the heat and cover the pot with a lid for twenty minutes.
- Return the water to a boil and cook until the chicken is fully cooked (170°F).
- Remove the chicken from the pot and cool in fridge overnight.
- Cut the chicken and serve!
The dipping sauce can be to your liking. I’ve had some a sauce at a restaurant that was some sort of mixture of oil, salt, and onions but my preference is a sauce that my mom serves with the chicken. It is mainly soy sauce and vinegar with a generous amount of diced garlic. The sauce provides a saltiness and also a spicy kick from the garlic and goes very well with the chicken.
[...] White Cut Chicken [...]