Name: Chinese Boiled Chicken
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Asian
Ingredients: 8 stalks scallion, roughly chopped; 3” knob of ginger, roughly chopped; 10 cloves garlic, lightly smashed; 4L water; 2 tbsp kosher salt; 2 tbsp kosher salt; 1 1/2 tbsp shaoxing wine; 1 -2 tbsp maggi complete; 1 tbsp black pepper; 1 whole chicken, cleaned and washed; 6 stalks scallion, greens and whites separated; 4” knob of ginger, peeled and finely diced; 4 cloves garlic, minced; 1 1/2 tbsp olive oil; 1 1/2 tbsp every ting scotchie (use less if you don’t like it too spicy); 2 tbsp soy sauce; 1/4-1/2 tsp kosher salt; 3 tbsp sesame oil

Chinese Boiled Chicken

Chef Alexa

Rated 5.0 stars by 1 users

Cuisine

Asian

Author:

Chef Alexa

Servings

Prep Time

20 minutes

Cook Time

45 minutes

Simple and flavourful boiled chicken paired with a delicious hot scallion sauce!

Ingredients

Chicken Stock

8 stalks scallion, roughly chopped
3” knob of ginger, roughly chopped
⁠10 cloves garlic, lightly smashed
4L water
2 tbsp kosher salt
2 tbsp kosher salt
1 1/2 tbsp shaoxing wine
1 -2 tbsp maggi complete
1 tbsp black pepper
⁠1 whole chicken, cleaned and washed

Hot Scallion Oil

6 stalks scallion, greens and whites separated
4” knob of ginger, peeled and finely diced
4 cloves garlic, minced
1 1/2 tbsp olive oil
1 1/2 tbsp every ting scotchie (use less if you don’t like it too spicy)
2 tbsp soy sauce
1/4-1/2 tsp kosher salt
⁠3 tbsp sesame oil

Directions

In a pot combine all of your stock ingredients except the chicken, bring to a boil, taste the stock (needs to be a little saltier than you’d like) adjust the seasoning before adding your chicken
When the liquid comes to a boil, reduce the heat to a simmer, add the chicken to the stock slowly breast side down, cover and leave to cook for 35 - 40 minutes (depends on the size of your bird) or until the internal temperature reads 165F
While the chicken is boiling, bring a frying pan over medium heat, add in olive oil, white parts of the scallion, ginger and garlic
Cook for 2-3 mins stirring often to ensure the garlic doesn’t burn (we want it crispy, just not burnt)
Add in the every ting scotchie and allow that to crisp up for another minute
When everything is nice and toasty, turn off the heat and stir in your scallion greens, salt and soy, make sure to taste .. if it needs more salt add some soy (remember the boiled chicken is going to need it a little salty
When it’s to your liking add in the sesame oil and transfer to a jar and keep in the fridge for about a week
Shock boiled chicken in a ice bath for 10 minutes
Slice up that bad boy, remove the skin and any fat
Plate it on up here a nice mountain of freshly steamed white rice and GO TO TOWN with that sauce

Recipe Note

You’re welcome! Love you! Try it! Bye!

Chinese Boiled Chicken

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