CANTONESE STEEPED CHICKEN
Prepare this Chinese meal ahead to enjoy a relaxed dinner with friends - it's served at room temperature
Provided by Ken Hom
Categories Dinner, Lunch, Main course, Supper, Treat
Time 50m
Number Of Ingredients 9
Steps:
- If the chicken is tied, undo it, then rub it evenly with the salt. Place in a large pan, cover with water and bring to the boil. (If your pan is not large enough cut the chicken into quarters.) Add the ginger and whole spring onions. Reduce the heat and simmer continuously for 30 minutes, skimming all the while. Cover tightly, turn off the heat and leave for 1 hour.
- Meanwhile, make the dipping sauce. Combine the spring onions, ginger and salt in a small heatproof bowl. Heat the oil until very hot and pour over the spring onion mixture. Allow to cool. This sauce can also be made hours in advance or even the day before.
- When the chicken is ready, remove it from the broth and discard the ginger and spring onions. At this point you can leave the chicken in the broth and chill up to a day ahead. Remove the chicken meat from the carcass. Remove and discard the chicken skin. Using a fork pull the meat into finger-sized shreds. Place on a platter, sprinkle with the shredded spring onions and serve with the dipping sauce.
Nutrition Facts : Calories 326 calories, Fat 20 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 37 grams protein, Sodium 2.25 milligram of sodium
STEEPED CHICKEN
This makes great, juicy chicken breasts for your favorite chicken salad. I got this from Sunset magazine a few years ago, lost the recipe, and recently found it again. The liquid can be changed or seasonings added to alter the flavor, if desired.
Provided by Cindy Starke
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Bring water to a boil in a covered 5- to 6-quart pan over high heat.
- Rinse chicken breasts.
- Add chicken to boiling water, cover, and return to a boil.
- As soon as water returns to boil, remove from heat and let stand, covered, until chicken is no longer pink in center of thickest part (cut to test), 12 to 18 minutes.
- If chicken is still pink, return it to the hot water, cover pan, and let steep a few minutes longer.
- Remove chicken from water and let cool, about 20 minutes.
- With your hands, tear chicken along the grain into shreds about 1/2 inch thick.
Nutrition Facts : Calories 129.8, Fat 1.5, SaturatedFat 0.4, Cholesterol 68.4, Sodium 90.9, Protein 27.2
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