Christina’s Cantonese White Cut Chicken

          feeds 6-8

With this recipe, you will make a yummy traditional chicken dish and have enough chicken broth to use for cooking some rice.

Ingredients:

2-3 pound fryer (or 2 chicken legs/breasts)

1 T salt

6 cups water (or enough to cover chicken)

4 ginger slices

2 stalks green onion (scallion)

 

Ginger Scallion sauce:

pinch of salt

2 slices ginger

1 stalk green onion (scallion)

1/3 cup canola oil

 

1 T Coleman’s dry mustard (optional)

2 T oyster sauce (optional)

 

 

Instructions:

• Boil water in a dutch oven or large soup pot

• Rinse and pat dry chicken

• Rub chicken all over inside and out with salt; insert ginger slices and 2 stalks green onion into cavity of chicken

• Place chicken into boiling water.  Bring water to boil again then lower temperature to simmer for 20 minutes or until a chopstick poked at thigh joint has juices running clear

• Remove chicken from pot to cool

 

Meanwhile, cook some Delicious Rice:

• Wash rice until water runs clear

• Add to rice pot and add enough chicken broth until  your first finger joint is covered. (2 water to 1 rice ratio)

• Bring to a boil and immediately turn down heat to simmer for 10 minutes

• Fluff rice before serving

 

 

 

 

While the rice is cooking, prepare your sauces/condiments to go with your chicken.

 

1. Ginger and scallion sauce

• Mince ginger and finely cut up scallion; crush with pinch of salt.  

• Heat oil in a small saucepan and pour over ginger/scallion/salt mix.

 

2. Oyster sauce – simply pour out of the bottle

 

3. Hot mustard 

• Mix 1 T Coleman's powdered mustard with 1 T cold water 

To serve:

• Cut up chicken by separating drumsticks and wings from body. Debone if you wish. Slice down breastbone for the two sides.

 

• Serve over rice and with stir fried vegetables.  

 

 

 

 

Christina’s suggestions for any leftover cooked chicken:

• shred chicken for lettuce wraps; serve with hoisin sauce

• salad

• egg foo yung

 

 

Enjoy!