Chinese Boiled Chicken
Chef Alexa
Rated 5.0 stars by 1 users
Category
Dinner
Cuisine
Asian
Servings
4
Prep Time
20 minutes
Cook Time
45 minutes
Simple and flavourful boiled chicken paired with a delicious hot scallion sauce!
Ingredients
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8 stalks scallion, roughly chopped
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3” knob of ginger, roughly chopped
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10 cloves garlic, lightly smashed
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4L water
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2 tbsp kosher salt
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2 tbsp kosher salt
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1 1/2 tbsp shaoxing wine
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1 -2 tbsp maggi complete
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1 tbsp black pepper
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1 whole chicken, cleaned and washed
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6 stalks scallion, greens and whites separated
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4” knob of ginger, peeled and finely diced
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4 cloves garlic, minced
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1 1/2 tbsp olive oil
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1 1/2 tbsp every ting scotchie (use less if you don’t like it too spicy)
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2 tbsp soy sauce
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1/4-1/2 tsp kosher salt
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3 tbsp sesame oil
Chicken Stock
Hot Scallion Oil
Directions
In a pot combine all of your stock ingredients except the chicken, bring to a boil, taste the stock (needs to be a little saltier than you’d like) adjust the seasoning before adding your chicken
When the liquid comes to a boil, reduce the heat to a simmer, add the chicken to the stock slowly breast side down, cover and leave to cook for 35 - 40 minutes (depends on the size of your bird) or until the internal temperature reads 165F
While the chicken is boiling, bring a frying pan over medium heat, add in olive oil, white parts of the scallion, ginger and garlic
Cook for 2-3 mins stirring often to ensure the garlic doesn’t burn (we want it crispy, just not burnt)
Add in the every ting scotchie and allow that to crisp up for another minute
When everything is nice and toasty, turn off the heat and stir in your scallion greens, salt and soy, make sure to taste .. if it needs more salt add some soy (remember the boiled chicken is going to need it a little salty
When it’s to your liking add in the sesame oil and transfer to a jar and keep in the fridge for about a week
Shock boiled chicken in a ice bath for 10 minutes
Slice up that bad boy, remove the skin and any fat
Plate it on up here a nice mountain of freshly steamed white rice and GO TO TOWN with that sauce
Recipe Note
You’re welcome! Love you! Try it! Bye!