Saturday, February 21, 2009

Boiled Chicken with Hot Oil, Garlic and Ginger

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This recipe is so easy. You just put the chicken in a pot of water, bring it to a boil, then let the chicken sit in the pot with the heat off. The chicken turns out moist, soft and tender. When I made the hot oil part at the end, the little bits of garlic and ginger browned nicely and added a crispiness to each bite. We had this dish at a Chinese restaurant, and the ginger was grated, instead of finely chopped, but equally as good. Yum. Can't wait to eat the leftovers.

1 large whole chicken
1 tsp salt
2 inch piece of fresh ginger
1 whole bulb of fresh garlic
6 green onions, chopped -- Reserve 2 T to use as garnish
2 tsp sesame oil
1/3 cup vegetable or peanut oil
Soy sauce to taste
Chopped cilantro, as garnish (optional)

Place whole chicken in a large pot and cover with cold water, salt, sesame oil, 4 cloves of chopped garlic, green onions (save 2 T for topping). Peel the ginger and add the peel to the pot. Bring the pot to a boil, then turn heat to low and simmer for 10 min. Turn stove off and let the chicken sit in the pot for 1-1/2 hours. Remove chicken from pot to cool. Once cooled, cut the chicken into individual serving pieces or debone and shred it, and place it on a serving plate.

Finely chop the ginger and the rest of the garlic. In a frying pan, saute ginger and garlic in 2T vegetable or peanut oil, being careful not to burn it. Add the rest of the oil to infuse the ginger and garlic for a few minutes on medium heat, then pour it over chicken. Sprinkle with generous amounts of soy sauce and garnish with chopped green onions and cilantro. Serve with rice.

1 comment:

Sharon Brooks said...

Karen, Tried this in a slow cooker--added the shoyu, also some shitake mushrooms. After 6 hrs. on low, it was wonderful! Having it tonight with maifun. Cousin Sharon