Poached Chicken with White Pepper2021-03-21
- Yield : 1
- Servings : 4
- Prep Time : 40m
- Cook Time : 1:30 h
It can keep chicken taste.
Tips: Put the chicken in iced water. This cools it off quickly to give the chicken skin a “crunchy” texture.
- Whole Chicken(1.5kg~2 kg,washed) 1 pc
- Cabbage(cut into pieces) 500g
- White Pepper(crushed) 3 tbsp
- Ginger(sliced) 30g
- Spring Onion(chopped) some
- Oil 2 tbsp
- Chicken Broth 2 lit
- Iced Water 2 lit
Rub the chicken with 1tbsp of white pepper(includes the cavity). Put 2 slices of ginger inside the chicken cavity. Marinate for 30 minutes.
Pour chicken broth into a large pot, add ginger slices and 1 tbsp of white pepper, bring to boil. Simmer for 20 minutes. Put the chicken into the pot, cover and bring the water to boil again. Simmer for 10 minutes. Remove the heat. Keep the lid on for 30 minutes.
Put the chicken in iced water.
Bring the chicken soup to boil again, add cabbage and cook until soft. Transfer to a serving plate. Carve the chicken into pieces. Sprinkle some spring onions on top. Serve.
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