WHITE CUT CHICKEN WITH GINGER SCALLION SAUCE (白切鸡姜葱酱)
Learn how to make this classic Cantonese chicken dish, a must-have for Chinese holidays and celebrations!
Provided by Made With Lau
Categories main course
Time 1h
Yield 6
Number Of Ingredients 7
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.
WHITE-CUT CHICKEN
A traditional Chinese poached chicken recipe. Plunging the chicken into ice water after poaching ensures that the meat is perfectly juicy and tender.
Categories Chicken Ginger Leafy Green Onion Appetizer Quick & Easy Dinner Lunar New Year Ham Cilantro Boil Gourmet Sugar Conscious Dairy Free Tree Nut Free No Sugar Added
Yield Makes 8 servings (as part of a Chinese meal)
Number Of Ingredients 18
Steps:
- Make chicken:
- Rinse chicken inside and out, then bend legs to tuck feet (if still attached) inside cavity. Stuff cavity with scallions, ham, and ginger.
- Bring water with salt to a boil in a deep 7- to 8-quart stockpot or pasta pot. Add chicken, breast side down (chicken may not be completely covered with liquid), then reduce heat and simmer, covered, 20 minutes.
- Remove from heat and let stand, covered, 30 minutes. Turn chicken over and let stand, covered, 15 minutes more (chicken will be cooked through).
- While chicken stands, fill a large bowl three-fourths full with ice and cold water. Carefully remove chicken from pot with a large slotted spoon and plunge into ice water to stop cooking. Let stand, gently turning over once (be careful not to tear skin), until cool, about 10 minutes total. Carefully transfer to a cutting board and discard scallions, ham, and ginger from cavity. Pat dry. Rub skin with sesame oil.
- Make dipping sauce:
- Stir together scallions and soy sauce in a small heatproof bowl.
- Heat wok over high heat until a drop of water vaporizes instantly. Pour oil around side of wok, then tilt wok to swirl oil, coating sides. When oil just begins to smoke, carefully add ginger (oil will spatter) and stir-fry 30 seconds. Immediately remove from heat and pour over scallion mixture, stirring to combine (scallions will wilt).
- To cut and serve chicken on a platter (Chinese restaurant-style), cut off the head and neck (if attached) with a cleaver and put at one end of a large platter. (These parts, along with the back and feet, aren't always eaten.) Cut off the feet. Cut off the drumsticks and thighs, then cut crosswise through the boneinto 1-inch pieces. Place the feet and leg meat at the other end of the platter. Cut off the wings, separating them at the joints, and put on the sides of the platter. Cut through the ribs, separating breast from back, then cut the backbone crosswise into 3 pieces and put them in the center of the platter. (Striking the cleaver with a rubber mallet makes the cuts clean.) Cut the breast crosswise through the bone into 1-inch pieces and arrange on the back. Alternatively, cut chicken according to procedure and mound pieces in a bowl.
- Drizzle 2 tablespoons dipping sauce over chicken and sprinkle with cilantro leaves. Serve warm or at room temperature, with remaining dipping sauce on the side.
CHICKEN CUTLETS WITH WHITE WINE AND GARLIC
Freezing and thawing the chicken cutlets in the marinade infuses them with flavor. You can also cook them without freezing, just marinate for 30 minutes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 20m
Number Of Ingredients 8
Steps:
- Stack cutlets in a double layer in a 1-gallon freezer bag. In a small bowl, combine 2 tablespoons butter, wine, garlic, and thyme and whisk to combine. Season with pepper. Pour marinade into bag with cutlets and freeze (see below).
- To serve, thaw chicken in refrigerator overnight. Remove cutlets from bag and discard marinade. Gently shake chicken to remove liquid and season with salt. In 2 batches, heat 1 1/2 teaspoons butter and 1 1/2 teaspoons oil in a large skillet over medium-high; add half the cutlets to pan and cook until browned and cooked through, 4 minutes total, flipping halfway through and adjusting heat as necessary to prevent pan from overbrowning. Serve chicken sprinkled with parsley, if desired.
Nutrition Facts : Calories 196 g, Fat 13 g, Protein 12 g
CHICKEN STEW
Rely on this slow cooker stew on busy weekends when you'd rather not be in the kitchen. Chicken, vegetables and seasonings give this stew great flavor.
Provided by Taste of Home
Categories Dinner
Time 4h40m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- In a 5-qt. slow cooker, combine the first 11 ingredients; cover and cook on high for 4 hours. , Mix water and cornstarch until smooth; stir into stew. Cook, covered, 30 minutes more or until the vegetables are tender. If desired, sprinkle with Parmesan cheese.
Nutrition Facts : Calories 180 calories, Fat 2g fat (1g saturated fat), Cholesterol 50mg cholesterol, Sodium 280mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 2g fiber), Protein 21g protein. Diabetic Exchanges
WHITE CUT CHICKEN, STEWING FOWL
Number Of Ingredients 5
Steps:
- 1. Place chicken in a heavy saucepan. Slice scallion stalks and ginger root and add, along with cold water and salt. Bring to a boil then cook, covered, over medium heat 30 minutes. 2. Turn off heat and let stand, covered, 30 minutes more. (Do not remove lid.) 3. Drain, reserving liquid for stock. Let cool then refrigerate. Chop in 2-inch sections, or carve Western-style. Serve with dips for white cut chicken (search for "Category: White-Cooked or Roast Chicken Dips"). The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
Nutrition Facts : Nutritional Facts Serves
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CHICKEN STEW - SPEND WITH PENNIES
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5/5 Calories 611 per servingCategory Main Course, Soup
- In a large pot or dutch oven, brown chicken in 1 tablespoon olive oil (it doesn't have to be cooked through). Remove from pot and set aside.
- Cook onion, carrot and celery in remaining olive oil for about 3 minutes or until onion is slightly softened. Stir in 3 tablespoons of flour, seasonings and salt & pepper to taste. Cook over medium heat about 2 minutes.
- Add potatoes, sweet potatoes, red pepper, white wine, browned chicken and broth. Bring to a boil, reduce heat and simmer covered for 30 minutes.
- Remove lid and stir in green beans and cream. Thicken if desired (below) and simmer an additional 10 minutes uncovered.
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