Tuesday 16 October 2012

Boiled Chicken 白切鸡

Boiled Chicken 白切鸡


The traditional Chinese way of eating chicken is to boil it in water. To the Chinese, boiling chicken has been turned into an art form. To the amateur, boiling a chicken means putting the chicken in a pot of water, turn on the heat and let it boil for about 30 minutes or longer and you have your boiled chicken. Well, boiling chicken entails more than that. If you did it wrongly, the chicken will turn out overcooked and the flesh will become rough and the skin will come off. 

Today, I want to share with you the correct way to boil a chicken. First, use a deep pot and fill it with enough water to immerse the chicken completely. Bring the water to boil, then switch off the fire, lower the chicken into the pot and cover the pot with a lid and let it cook for 45 minutes to one hour. If you choose to cook it for 45 minutes then the chicken will have a little bit of blood traces when you chop it into smaller pieces. If you decide to cook it for one full hour then there will be no traces of blood. 

Believe you me, chicken cooked this way is so much more delicious as the flesh, especially the drumstick is so much smoother and slimier. Even the white meat is tender and sweet instead of being rough and tough. And the skin of the chicken remains firm and unbroken.


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