Time 1h20m Yield 4 to 6 servings Number Of Ingredients 11 Steps:
Season the thighs generously with salt and pepper. Put them in a pot and barely cover with cold water. Add the ginger, garlic, star anise and the two whole scallions. Bring to a gentle boil and skim any rising foam. Turn the heat to very low, cover, and cook at a bare simmer for 1 hour. Transfer the thighs to a bowl to cool. Skim the fat from the surface of the cooking liquid. Over high heat, reduce the liquid by half, about 10 minutes, then strain it over the thighs. Cover and refrigerate several hours or overnight. To serve, arrange the chicken on a platter, leaving some of the jellied broth clinging to the thighs. (Alternatively, the skin may be removed and discarded, and the meat pulled from the bone and shredded.) Lightly sprinkle with salt and pepper. Top with slivered scallions, cilantro and, if you like, jalapeño slices. Drizzle with sesame oil and surround with lime wedges.
Time 46m Yield 4 Number Of Ingredients 7 Steps:
Whisk egg white, vinegar, cornstarch, and salt together in a bowl until marinade is smooth. Add chicken; cover with plastic wrap and marinate in the refrigerator, about 30 minutes. Bring water and oil to a boil in a pot over high heat. Reduce heat to medium. Pour excess marinade off the chicken. Add chicken to the pot; boil until white on the outside but still raw in the middle, about 1 minute. Strain off excess liquid. Store in the refrigerator in a sealed container until ready to use, up to a few hours. Heat until chicken is no longer pink and juices run clear.
Time 2h40m Yield 6 serving(s) Number Of Ingredients 6 Steps:
Fill a large kettle with water and bring to a boil. (An 8-quart pot two-thirds filled with water works great for a 2 1/2 to 3-pound bird.) When the water boils, place the whole cleaned chicken into it. When the water stops boiling, take the chicken out. Cover the pot and when the water again boils, place the chicken back in the pot. Cover the pot and turn off the heat. Leave the chicken in the pot and the pot on the burner. After one hour, the chicken is done. Remove, and cool. Debone the chicken and tear the meat into small strips. Place them on a large platter. Clean the green onions, and split each onion down the middle. Then cut them up into 1/2-inch pieces and place over the mound of chicken. Pour the soy sauce and the sesame oil over the chicken. Pour the salt over the onions. When you are ready to serve, pour the hot peanut oil over onions and chicken. Toss like salad and serve.
Yield 1 Number Of Ingredients 3 Steps:
Fill a large kettle with water, add OXO (or Herb-Ox Chicken, in the US) and bring to a boil. (An 8-qt pot 2/3 filled with water works great for a 2 1/2 to 3 lb bird). When the water boils, turn off the heat source and place the whole cleaned chicken (or whole boneless chicken breasts) into the pot. When the water stops boiling, take the chicken out. Cover the pot, and when the water boils again, place the chicken back in the pot. Cover the pot and turn off the heat. Leave the chicken in the pot on the stove. After 1 hour the chicken is done. Remove and cool You can de-bone this chicken in very little time. For low fat chicken, remove the skin. Save the juices that flow from the bird when deboning because this liquid contains a great deal of natural gelatin and will help keep the bird moist if you decide to store the meat in the refrigerator. The chicken is ready to use in a salad such as this: Chicken Salad cooked chicken celery, chopped mayonnaise, sour cream or yogurt green onions, chopped capers, chopped (optional) salt and pepper lettuce Chop the chicken, and mix with all the remaining ingredients except lettuce. Serve on a bed of lettuce. source: Frugal Gourmet
Time 1h10m Yield 4-6 serving(s) Number Of Ingredients 2 Steps:
Fill a large kettle with water, and bring to a boil. (An 8 quart pot two-thirds filled with water works great for a 2 1/2 - 3 pound bird). When the water boils, place the whole cleaned chicken into it. When the water stops boiling, take the chicken out. Cover the pot, and when the water again boils, place the chicken back in the pot. Cover the pot, and turn off the heat. Leave the chicken in the pot and the pot on the burner. After 1 hour the chicken is done. Remove and cool. You can debone this chicken in very little time. If you are on a low-salt/low-fat diet, be sure to remove the skin. Save the juices that flow from the bird when deboning because this liquid contains a great deal of natural gelatin and will help keep the bird moist if you should decide to store the meat in the refridgerator. The chicken is ready to serve or use.
Time 1h40m Yield 8 Number Of Ingredients 6 Steps:
Place chicken in a large pot with onion, carrots, celery and peppercorns; add water to cover. Cover pot and bring to a boil; reduce heat to a gentle boil and cook for about 90 minutes, or until chicken meat is falling off of the bone. Remove chicken, let cool and shred or chop the meat.
