Boiled Chicken, Chinese style (adapted from the Frugal Gourmet)

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Nutritional Info
  • Servings Per Recipe: 1
  • 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

View full nutritional breakdown of Boiled Chicken, Chinese style (adapted from the Frugal Gourmet) calories by ingredient
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Introduction

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.

~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ *

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

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.

~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ *

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


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

Directions

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.

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