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Ingredients A |
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1 |
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Whole Chicken |
1 |
Tbs. |
Salt |
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Ingredients B |
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Water (enough to cover over the chicken) |
5-6 |
Slices |
Ginger |
4-5 |
Clovers |
Garlic |
½ |
Tbs. |
Salt |
2 |
Tbs. |
Wine |
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Ingredients C |
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1 |
Tbs. |
Cooking Oil |
½ |
Cups |
Green Onion, finely chopped |
2 |
Tbs. |
Ginger, finely chopped |
2 |
tsp. |
Salt |
- Marinate the chicken over night in salt (Ingredients A) over night.
- On the next day, rinse chicken. In a large pot (fits a chicken with water covering the chicken), Boil Ingredients B. When water is boiling, put in chicken breast down.
- Total cooking time is about 18-20 minutes, but turn chicken about 10-12 minutes into the cooking process.
- Turn off heat when time is up and turn the chicken again to have the breast face down. This allows the chicken to continue to cook with the remaining heat.
- When the pot is lukewarm by the touch, 2-3 hours later, remove chicken. The chicken can be served cold or room temperature. If desire cold, refrigerated before serving.
- In a small sauce pan, cook Ingredients C. Add in ½ - 1 Cup of the chicken broth.
- Cut chicken in desirable sizes before serving. The sauce can be used for dipping or drenched over the cut-up chicken.
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