Boiled Chicken

For tonight's dinner I'm cooking Boiled Chicken with different dipping sauces just the way my mother-in-law, Uy Siok Hui had taught me.  She is no longer with us but her memories will linger with me as long as I live. I was lucky to have learned all the different home cooked meals she had taught me from the Fujian province in China where she comes from.  She was a great cook and one of my great cooking mentors.

This dish has a similarity to Singaporean's Hainanese Chicken Rice, although she did not boil the rice with the chicken stock. The sauces were quite a little different too.  Instead, she served the chicken stock with some added veggies.  Very simple, yet very delicious.  

Ingredients
10 to 12 cups of water or more depending on the size of the chicken
1 whole yellow chicken, about 3 pounds (I used free range organic chicken)
lots of salt to clean the chicken and for seasoning
3 fingers thinly sliced ginger (to put inside cavity of chicken)
1 bunch green onion, washed and cut into 2" (to put inside cavity of chicken)
3 cloves garlic, for dipping sauce
2 fingers grated ginger, for dipping sauce
4 stalks green onion, for dipping sauce
3 tablespoons soy sauce, for dipping sauce
1/2 tablespoon sesame oil, for dipping sauce
1/2 teaspoon sugar, for dipping sauce

Procedure
Clean and wash the chicken with warm water.  Rub chicken with lots of salt inside and out. Rinse well in warm water.  Dry chicken with paper towet.  Season chicken with salt and stuff cavity with cut green onions and sliced ginger. Put chicken breast side down in a dutch oven and boil on high  for 6 minutes, then lower heat to simmer for 30 minutes.  Turn heat off and let sit for about an hour without opening lid.

Ginger, garlic, and green onion Dipping Sauce

Heat a small pan, add the oil, ginger, garlic, green onions, and salt. Cook for about 3 to 5 minutes on medium heat.

Soy Sauce, Sesame Oil, and Sugar Dipping Sauce
Boil the soy sauce, sesame oil, and sugar on medium heat for about 3 to 5 minutes.  Mix well.

*Serve with newly steamed rice and with some sliced tomatoes and cucumber. Enjoy!

* Another dish learned from Uy Siok Hui.





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