Boiled Chicken, Chinese style (adapted from the Frugal Gourmet)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
Whole chicken or chicken Breast, no skin, 1 unit (yield from 1 lb ready-to-cook, visible fat removed)Scallions, raw, 1 cup, chopped Chicken broth, OXO in the UK or HerbOx in the US, 2 servings
Fill a large kettle with water, add OXO (or Herb-Ox Chicken, in the US) and bring to a boil. (An 8-qt pot 2/3 filled with water works great for a 2 1/2 to 3 lb bird).
When the water boils, turn off the heat source and place the whole cleaned chicken (or whole boneless chicken breasts) into the pot. When the water stops boiling, take the chicken out. Cover the pot, and when the water boils again, place the chicken back in the pot. Cover the pot and turn off the heat. Leave the chicken in the pot on the stove. After 1 hour the chicken is done. Remove and cool
You can de-bone this chicken in very little time. For low fat chicken, remove the skin. Save the juices that flow from the bird when deboning because this liquid contains a great deal of natural gelatin and will help keep the bird moist if you decide to store the meat in the refrigerator.
The chicken is ready to use in a salad such as this:
Chicken Salad
cooked chicken
celery, chopped
mayonnaise, sour cream or yogurt
green onions, chopped
capers, chopped (optional)
salt and pepper
lettuce
Chop the chicken, and mix with all the remaining ingredients except lettuce.
Serve on a bed of lettuce.
source: Frugal Gourmet
Number of Servings: 1
Recipe submitted by SparkPeople user ADIPOSEROSE.
When the water boils, turn off the heat source and place the whole cleaned chicken (or whole boneless chicken breasts) into the pot. When the water stops boiling, take the chicken out. Cover the pot, and when the water boils again, place the chicken back in the pot. Cover the pot and turn off the heat. Leave the chicken in the pot on the stove. After 1 hour the chicken is done. Remove and cool
You can de-bone this chicken in very little time. For low fat chicken, remove the skin. Save the juices that flow from the bird when deboning because this liquid contains a great deal of natural gelatin and will help keep the bird moist if you decide to store the meat in the refrigerator.
The chicken is ready to use in a salad such as this:
Chicken Salad
cooked chicken
celery, chopped
mayonnaise, sour cream or yogurt
green onions, chopped
capers, chopped (optional)
salt and pepper
lettuce
Chop the chicken, and mix with all the remaining ingredients except lettuce.
Serve on a bed of lettuce.
source: Frugal Gourmet
Number of Servings: 1
Recipe submitted by SparkPeople user ADIPOSEROSE.
Nutritional Info Amount Per Serving
- Calories: 130.1
- Total Fat: 1.1 g
- Cholesterol: 41.2 mg
- Sodium: 1,502.2 mg
- Total Carbs: 11.3 g
- Dietary Fiber: 2.6 g
- Protein: 19.2 g
Member Reviews