White Cut Chicken Stewing Fowl Recipes

Steps:

• Heat the oil in a large pot over medium-high heat. Add the scallions, garlic, jalapeno, chili powder and 2 teaspoons salt and cook until soft, about 2 minutes. Add the chicken broth, yucca, corn, carrots and chipotles and bring to a boil. Cover, reduce to a simmer and cook until the yucca is tender, about 15 minutes. Stir to break up the yucca and thicken the broth slightly.
• Add the chicken and beans and cook, stirring occasionally, to heat and thicken, about 10 minutes. Stir in the cilantro before serving.

Steps:

• 1. Place chicken in a large heatproof bowl. Add mushrooms, whole, along with water. 2. Steam 2 hours. (See HOW-TO, _Steaming.) Add salt to taste. This chicken can be served hot or cold. When using it for cold dishes, remove skin, slice meat thin and serve either in salads or with dips for white-cut chicken. (Search for "Category: White-Cooked or Roast Chicken Dips".) NOTE: A larger bird, steamed slowly 3 to 4 hours in 8 cups of water, makes a dish that's nutritious and easily digestible for expectant mothers, convalescents and small children. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Steps:

• White cut chicken is poached chicken which is white-cooked, or cooked without soy sauce. Either a spring or boiling chicken can be used. (The Chinese prefer 4- to 5-pound pullets or young hens.) In any case, the best birds are the plump ones with a thin layer of fat beneath the skin. (The skin, after cooking, becomes fine and satiny.) White cut chicken, because of its delicate texture and flavor, is never served with heavy, overwhelming sauces it's usually eaten cold with various dips. It can also be used in any recipe that calls for cooked chicken.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Steps:

• Make chicken:
• Rinse chicken inside and out, then bend legs to tuck feet (if still attached) inside cavity. Stuff cavity with scallions, ham, and ginger.
• Bring water with salt to a boil in a deep 7- to 8-quart stockpot or pasta pot. Add chicken, breast side down (chicken may not be completely covered with liquid), then reduce heat and simmer, covered, 20 minutes.
• Remove from heat and let stand, covered, 30 minutes. Turn chicken over and let stand, covered, 15 minutes more (chicken will be cooked through).
• While chicken stands, fill a large bowl three-fourths full with ice and cold water. Carefully remove chicken from pot with a large slotted spoon and plunge into ice water to stop cooking. Let stand, gently turning over once (be careful not to tear skin), until cool, about 10 minutes total. Carefully transfer to a cutting board and discard scallions, ham, and ginger from cavity. Pat dry. Rub skin with sesame oil.
• Make dipping sauce:
• Stir together scallions and soy sauce in a small heatproof bowl.
• Heat wok over high heat until a drop of water vaporizes instantly. Pour oil around side of wok, then tilt wok to swirl oil, coating sides. When oil just begins to smoke, carefully add ginger (oil will spatter) and stir-fry 30 seconds. Immediately remove from heat and pour over scallion mixture, stirring to combine (scallions will wilt).
• To cut and serve chicken on a platter (Chinese restaurant-style), cut off the head and neck (if attached) with a cleaver and put at one end of a large platter. (These parts, along with the back and feet, aren't always eaten.) Cut off the feet. Cut off the drumsticks and thighs, then cut crosswise through the boneinto 1-inch pieces. Place the feet and leg meat at the other end of the platter. Cut off the wings, separating them at the joints, and put on the sides of the platter. Cut through the ribs, separating breast from back, then cut the backbone crosswise into 3 pieces and put them in the center of the platter. (Striking the cleaver with a rubber mallet makes the cuts clean.) Cut the breast crosswise through the bone into 1-inch pieces and arrange on the back. Alternatively, cut chicken according to procedure and mound pieces in a bowl.
• Drizzle 2 tablespoons dipping sauce over chicken and sprinkle with cilantro leaves. Serve warm or at room temperature, with remaining dipping sauce on the side.

Steps:

• 1. Place chicken in a heavy saucepan. Slice scallion stalks and ginger root and add, along with cold water and salt. Bring to a boil then cook, covered, over medium heat 30 minutes. 2. Turn off heat and let stand, covered, 30 minutes more. (Do not remove lid.) 3. Drain, reserving liquid for stock. Let cool then refrigerate. Chop in 2-inch sections, or carve Western-style. Serve with dips for white cut chicken (search for "Category: White-Cooked or Roast Chicken Dips"). The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.