Once in a long while, I crave for Chicken and Rice. After almost two weeks of making and eating Pasta and Spaghetti, I decided to steam some rice and boil a whole chicken. Usually, Iâ€™d keep about a pound of half a pound of either drumsticks or chicken wings in my freezer for occasions like these, but my new discovered grocery had a whole chicken on sale and I just had to grab it before it flies off the shelves. Furthermore, I promised Iska that Iâ€™d make a White Chicken dish just for her; in comparison with the Hainanese Chicken Recipes she had posted for the last couple weeks.
White Chicken is one of the dishes I eagerly crave for besides dimsum and curry with Naan bread. There are just days that I look for any one of those I mentioned and when I do, I really wouldnâ€™t care less if I were by myself eating alone. That has become a norm for how many years now, anyway. I donâ€™t understand why many people stare and scorn at individuals enjoying their meals by themselves. In a big city like Toronto, I have seen many, and I believe these people enjoy the relative â€˜peace & quietâ€™ away from whatever they do for a living. I have done that countless times, and honestly, itâ€™s very comforting. Having a company is a plus, but not mandatory. Thus, I created a Kitchen specially for this one.
Anyway, making the White Chicken is relatively easy. It, however, requires extreme patience on the part of the cook to produce something extraordinarily satisfying and filling meal in the end. This isnâ€™t exactly like Tinola where a good half an hour can produce a decent meal. There are more spices added and aromatics involved and the long wait is crucial to perfecting the dish. The chicken itself is not the end of it all. The enormous amount of broth where the chicken was poached for nearly two hours is a by-product best kept for future use. Normally, I would freeze several containers of the chicken broth and only store a good amount for use in the next few days. Moreover, White Chicken can be turned into Soy Chicken or Fried Chicken later on. This is just the foundation of many other sub-recipes that can be drawn from the White Chicken dish itself. It can be eaten warm or cold, with rice or noodles, and by itself as a snack or appetizer as what many Chinese restaurants do. Itâ€™s just so versatile and it can literally feed a thousand if properly portioned and chopped.
1 Whole Chicken
Salt & Ground Black
Wash & rinse the chicken and place it in a stockpot with water. Let it boil and discard the â€˜first boil.â€™ Remove the chicken, rinse the pot and replace with warm water. Place the aromatics and spices into the pot.
Crank the stovetop to high and allow the pot to boil rapidly for about 15-20 minutes. Turn the stovetop off and cover the pot with a saucer or a small plate and allow the chicken to poach for about an hour to an hour and a half.
Remove the plates and gently lift the chicken off the pot using a spider. Leave the chicken in a strainer for another half an hour to drain all the excess liquid in its cavity.
Strain the chicken broth into another stockpot and save for future use.
Cut off the wings and the thighs and legs first and cut the breast in half. Chop into bite size pieces; Chinese Style.
Condiment: to taste
Ginger & Green Onion, minced to a paste
I had some doubts making a Soy Chicken. I donâ€™t particularly know if the Chicken is poached in Soy sauce much like White Chicken, but looking back, if it were done so, the poaching liquid wonâ€™t be recycled in the process. Instead, I tried making â€˜that sauceâ€™ poured into many Chinese rice dishes as a final shine, and I believe I was successful enough to recreate the taste.
â€˜That Sauce:â€™ to taste/Combine & Reduce
Shaoxing Cooking Wine
Light Soy Sauce
Ground Black Pepper
Cornstarch Slurry as a thickening agent
14 thoughts on “White Chicken”
Parang hainanese chicken din ano? Try ko ito minsan.
Visiting from FTM
That is yummy. Love it with hot rice!
Kim,USA recently posted Seafoods
This looks delicious!
the food dude recently posted Don Limone: A Taste of the Mediterranean
Thank’s so much for sharing this. White Chicken is my favorite, yum:)
Visiting for FTF- hope you can stop by..
This is one of my all-time favorites in its simplicity and the ginger-salt-sesame seed oil is the best ever!
Oggi recently posted Crispy Sweet Potato Fries
This looks great. I like the look of the sauce , I think that will definitely enhance the taste of the chicken. I will try this one day. Thanks for sharing.
now i know what to do with the chicken breast i used to boil and dump into the freezer.
oh, i hope my previous comment went through….
oh wow…that got me drooling!
why is the water removed during the “first boil”? para matanggal ung lansa? sorry, just curious…
thanks so much for sharing and linking over at Food Friday
so sorry for the super late visit….
maiylah recently posted Rainy Days
Thanks much! Discarding the ‘first boil’ removes the scum that rises from the broth when the water boils,
Indeed, very similar to Hainanese chicken rise. I think I’ll make it sometime… just to do your soy chicken
@Dennis-Yes, very similar to Hainanese.:)
@ Iska- Thanks!
Everthing in this site makes me feel so hungry LOL