Side Pannel
White Cut Chicken (Young Bird)
White Cut Chicken (Young Bird)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry
Ingredients List
- 8 -(up to)
- 10 c Water
- 3 sl Fresh ginger root
- 1 Or
- 2 Scallion stalks
- 1 Spring chicken
- 1 tb Sherry
- 1 ts Salt
Directions
1. Bring water to a boil in a heavy saucepan. Slice ginger root; cut
scallion stalk in 1-inch sections, and add to pan.
2. Add chicken, sherry and salt. Cover pan and bring to a boil again over
medium heat.
3. Turn off heat and let stand, covered, 1 hour. (Do not remove lid.)
Drain, reserving liquid for stock.
4. Let chicken cool; then refrigerate to chill. Chop in 2-inch sections, or
carve Western-style. Serve with dips for white cut chicken (see "... Dip
for Chicken" recipes: "Soy-Oil", "Oil-Salt", "Chicken Fat-Soy",
"Garlic-Soy", "Mustard-Soy" or "Hoisin").
NOTE: To test for doneness, pierce chicken leg with a fork at the end of
step 3; if no blood is drawn, the bird is done. Otherwise, bring liquid to
a boil again. Turn off heat and let stand, covered, 30 minutes more.
scallion stalk in 1-inch sections, and add to pan.
2. Add chicken, sherry and salt. Cover pan and bring to a boil again over
medium heat.
3. Turn off heat and let stand, covered, 1 hour. (Do not remove lid.)
Drain, reserving liquid for stock.
4. Let chicken cool; then refrigerate to chill. Chop in 2-inch sections, or
carve Western-style. Serve with dips for white cut chicken (see "... Dip
for Chicken" recipes: "Soy-Oil", "Oil-Salt", "Chicken Fat-Soy",
"Garlic-Soy", "Mustard-Soy" or "Hoisin").
NOTE: To test for doneness, pierce chicken leg with a fork at the end of
step 3; if no blood is drawn, the bird is done. Otherwise, bring liquid to
a boil again. Turn off heat and let stand, covered, 30 minutes more.
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