Cooking Hainanese Chicken

| February 10, 2010 | 0 Comments

Ingredients:

  • 1 whole chicken (1.2 to 1.4 kl)
  • 10 cups water
  • ½ kl chicken bones
  • 2 pcs. chicken broth cubeshainanese recipe
  • 10 pcs. whole black pepper corns
  • 1 to 2 tbsp. rock salt
  • 5 cloves garlic, peeled and pounded
  • 1 stalk leeks, knotted
  • 2 tbsp. rendered chicken fat
  • 1 tbsp. sesame oil
  • ¼ tsp. salt

Cooking Procedure:

  1. Place water and chicken bones in a large pot.
  2. Add chicken broth cubes and peppercorns.
  3. Place over high fire and bring to a boil.
  4. Cover and simmer for at least an hour.
  5. Rub chicken with rock salt.
  6. Stuff with garlic, ginger and leeks.
  7. Put the chicken into the broth.
  8. Bring to a boil, then lower heat.
  9. Simmer uncovered for 30 minutes.
  10. Invert chicken then simmer for another 30 minutes.
  11. Fill a big bowl with ice and water.
  12. Lift cooked chicken out of the pot and immediately dip it into the ice bath.
  13. Invert once and then remove.  This procedure will tighten the chicken skin and seal in the flavors.
  14. Drain well.
  15. When ready to serve, cut chicken into serving pieces.
  16. In a bowl, mix together rendered chicken fat, sesame oil and salt.
  17. Brush chicken with this mixture.

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Category: Main Dish

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