Boiled Chicken, Chinese style (adapted from the Frugal Gourmet)
I did this with boneless chicken breast, and some chicken boullion (made with OXO, for my UK friends) with diced scallions, and used the stock to make brown rice. It was delightful--the chicken is tender and moist, and wonderful for a cold lunch, or chicken salad, etc.
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The idea of boiled chicken hardly causes great excitement. That is because we are in the habit of boiling chicken until there is no longer any flavor in the bird itself, but the boiling solution tastes great!
In this recipe you do not actually boil the bird at all but rather place it in boiling water and then leave it alone. Please read the instructions carefully. This dish is so simple and so delicious that you will think the instructions are incorrect.
A chicken salad recipe is also included
Submitted by: ADIPOSEROSE
CALORIES: 130.1 |
FAT: 1.1g |
PROTEIN: 19.2g |
CARBS: 11.3g |