White Cut Chicken

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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:

1. Rub the chicken with some salt and then rinse with cold water.  Set the chicken aside to dry.
2. 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.
3. Add the chicken and return to a boil.  If the chicken isn’t completely submerged,add more water.
4. Once the water is boiling,turn off the heat and cover the pot with a lid for twenty minutes.
5. Return the water to a boil and cook until the chicken is fully cooked (170°F).
6. Remove the chicken from the pot and cool in fridge overnight.
7. 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.