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White-Cooked Chicken

A community recipe by

Not tested or verified by Nigella.com

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Introduction

A Kylie Kwong Recipe - Time consuming but well worth the effort

A Kylie Kwong Recipe - Time consuming but well worth the effort

Ingredients

Serves: 4-6

Metric Cups
  • 1⅗ kilograms chicken (free range)
  • 6 litres water (cold)
  • 500 millilitres chinese rice wine
  • 8 chinese shallots (trimmed)
  • 12 cloves garlic
  • 375 millilitres fresh root ginger chards
  • 4 teaspoons sea salt
  • 3½ pounds chicken (free range)
  • 10⅗ pints water (cold)
  • 18 fluid ounce chinese rice wine
  • 8 chinese shallots (trimmed)
  • 12 cloves garlic
  • 13 fluid ounce fresh gingerroot chards
  • 4 teaspoons sea salt

Method

White-Cooked Chicken is a community recipe submitted by Shazza13 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Place all the ingredients in 10 litre stock pot and bring to the boil. Reduce heat and simmer gently for 15 minutes to allow the flavours to infuse.
  • Meanwhile, rinse chicken under cold water. Trim away excess fat from inside and outside cavity, but keep neck, parson's nose and winglets intact.
  • Lower chicken, breast side down, into simmering stock, ensuring it is full submerged. Poach chicken gently for exactly 14 minutes. There should be no more than an occasional ripple breaking the surface; adjust the temperature, if necessary, to ensure stock does not reach simmering point again.
  • Remove pot immediately from stove and allow chicken to steep in the stock for 3 hours at room temperature to complete the cooking process.
  • Using tongs, gently remove chicken from stock, being careful not to tear the breast skin. Place chicken on a tray to drain, and allow to cool.
  • Place all the ingredients in 10 litre stock pot and bring to the boil. Reduce heat and simmer gently for 15 minutes to allow the flavours to infuse.
  • Meanwhile, rinse chicken under cold water. Trim away excess fat from inside and outside cavity, but keep neck, parson's nose and winglets intact.
  • Lower chicken, breast side down, into simmering stock, ensuring it is full submerged. Poach chicken gently for exactly 14 minutes. There should be no more than an occasional ripple breaking the surface; adjust the temperature, if necessary, to ensure stock does not reach simmering point again.
  • Remove pot immediately from stove and allow chicken to steep in the stock for 3 hours at room temperature to complete the cooking process.
  • Using tongs, gently remove chicken from stock, being careful not to tear the breast skin. Place chicken on a tray to drain, and allow to cool.
  • Tell us what you think