Sunday dinner - Chinese chicken

Chinese chicken is a standard Sunday dinner around here in the fall and winter. Its like Chinese soul food and we love it. We get our chickens from Larson Green Farms and they are large, have a rich chicken flavor, and make great soup. The bok choy came from our Vermont Valley box.

Ingredients: one whole chicken, salt, rice, greens like bok choy or napa cabbage, green onions, rice, soy sauce, sesame oil, rice vinegar, peanut or canola oil.

Cut a whole chicken up into pieces, put it in a pot and just cover it with water. Salt the water well. Bring to a boil and then turn down to a simmer and leave it there for an hour.

Slice two bunches of green onions into long strands. Chop your greens into pieces. If you are using bok choy you’ll want to seperate the thicker base from the green leaves.

Once the chicken is done take the pieces out and let them cool on a platter. Start the steamed rice.

While the rice is cooking debone the chicken and arrange it on a large platter. Pour soy sauce, sesame oil, and rice vinegar over the chicken to taste. Add a ladle of the broth from the poaching pot. Cover with foil.

When the rice is done remove it from the heat, stir it with a fork, and cover.

Heat a large skillet on high for 5 minutes, add a little peanut oil and cook your greens. Cook the thick bottoms first and when they are almost done add the green tops. When they are still crunchy and bright green, but not raw, remove them from the pan and add them to the platter. Add a little more peanut oil to the skillet and cook the green onions for no more than 1 minute. Add them to the platter and pour soy sauce, sesame oil, and rice vinegar over the veggies. Add another ladel of broth to the chicken and serve.

Use the poaching liquid, leftovers, and the bones to make stock for soup.

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24 September 2006 | Asian, beef, fish, poultry, pork, food, rice and other grains, vegetable | Comments