Simmered in water and ginger for about an hour and a half, removed the chicken until cool enough to handle, and chopped into manageable pieces. This dish is better if the chicken is steamed, but I wanted broth so I made do. The best part about this dish is a dipping sauce sort of like that used for Hunan chicken. Finely chop two or three green onions. Grind about a tablespoon of ginger. Mix the two with a tablespoon of neutral oil and a few dashes of salt and white pepper.
Just as you would with Hunan chicken, we drank some clear broth with our chicken. You could add noodles or rice to make it a more substantial meal, but a spoonfull of the green onion and ginger dip gave the soup enough oomph for me.
The next morning we had chicken porridge: leftover rice simmered in chicken stock until soft, with an egg and some roasted seaweed stirred in at the last minute. Savory, satisfying, and easy on the stomach at the start of the day.
2 comments:
How do you get rid of the grease after boiling the chicken? I usually put the broth in the fridge overnight -- but is there a quicker way?
Get a strainer with a handle from the Chinese market or kitchen supply store. You have to get one fine enough that the clear broth will come through, but the fat stays in the strainer. I'll take a picture of mine and send it to you.
You can also tilt the pot and carefully scoop the fat off with a metal spoon, but that's not as effective.
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