So my ex bought me a meat CSA for Xmas back before she became ex, and one of the last items was a whole chicken. I know there’s a myriad of ways to cook a whole chicken, but I kept thinking of that oh so delicious chinese boiled chicken (白切雞) we had at China Pearl Quincy, and how I’d like to replicate it. The taste of the scallion was seeped into the chicken, which was moist and omg so good. We devoured it like a pack of wolves and licked our fingers clean.
So I looked around online and found a few recipes. It’s amazingly simple. I mostly followed this recipe
http://www.applepiepatispate.com/main-course/chinese-white-cut-chicken/
But since I wanted to infuse more scallion taste I used 8 stalks of scallion. I also only put in a few tablespoons of coriander. I was putzing around the kitchen so I didn’t realize what was normally a gentle simmer wasn’t doing anything, until I had almost reached the half hour mark. I cooked for another 15 minutes, and while the chicken is tasty, it was overcooked. Will have to not worry so much about undercooking and watch more closely next time.
Reminders for next time:
* Turn heat higher for a simmer in a large pot with a chicken in it.
* Even more scallion could be added, like another stalk.
* And some salt
* Maybe after I tune it, I could try it with more sugar
* Definitely wanna try with the coriander next time. Think it’ll give more full body