Title: Salt Boiled Chicken
Categories: Chicken, Taiwanese
Yield: 1 Batch
Water
Chicken legs
Ginger
Green onion; white part only
Sake
Salt
Vegetables (broccoli,
-broccolini, green beans,
-carrots,
White pepper
Salt
Anise (optional)
Bring the water to boiling, then start to cook drumsticks in the
water. (Don't start to cook that drumstick before the water boils,
this will make the chicken dry.)
Add ginger, green onion (the white part), sake, and some salt to the
water.
The drumstick usually cooks in 15 to 20 minutes. Depends on the size
of drumsticks.
While the drumsticks are cooked in the water, prepare ice water. When
the drumsticks are done, quench the drumstick in the ice water for 10
or 15 minutes (until the whole drumstick is cold inside out). Then
de-bone.
Use the broth to cook veggies of your choice. Broccoli, broccolini,
long beans, carrots, usually go with the chicken. We like to only
lightly cook (1 to 1-1/2 minutes) the vegetables so that their
texture is still crispier.
Quench the vegetables in cold water as well.
Take a small amount (1/4 to 1/2 cup) of broth out and add a lot of
salt. This salty broth will be used when mixing/blending the chicken
and veggies.
Add white pepper, some salt, and anise (optional, chicken will be good
anyways without it), and the broth in the previous step to blend the
chicken and vegetables.
