White cooked chicken from Kylie Kwong
This is just the thing to whip for a dinner party because all you do is poach the chicken for 14 minutes and then let it sit and steep in the juice/marinade for 4 hours. So here’s a hint: start to cook at 2 or 3 in the afternoon and it will be ready by 8. Then all you do is serve it at room temp with a sprinkling of the soy and chilli dressing. Which means you can have hours of fun setting he table, reading vanity fair and working on your hair
You need:
1 free range chicken (get it cut into 8 pieces, it’s easier)
Stock:
6 litres of water (or enough to cover the chicken)
3 cups of shao hsing wine
8 green spring onions
12 garlic cloves (yes!)
1½ cups of ginger shards ( sliced ginger)
4 tabs seassalt
Soy and chilli dressing:
¼ cup mushroom soy
1teasp sesame oil
1 finely sliced red chilli
1 tabs of julienned ginger
½ teasp of sugar
2 ½ teasp of peanut oil
Coriander for garnishing
salt and pepper
·Place all the stock ingredients in a big saucepan. I’m talking a big one like 10 litre
·Bring it to boil
·Reduce heat and let it simmer for about 15 mins
·While it’s having a simmer, rinse the chicken
·Lower the chicken pieces into the stock so that they are fully submerged (ain’t wanting to see no chicken legs sticking out thanks)
·Turn the temperature down to just about simmering so there is just an occasional ripple across the surface so that the little chicken can poach gently.
·Poach it for exactly 14 minutes. That’s what Kylie says. Exactly 14 minutes. Well, I have never done anything for exactly 14 minutes but I have tried with this one….
·Now here is the best bit: Take it off the stove immediately and allow it to seep (read: sleep Read : the chicken is going to have a little snooze and marinate for 3 hours and slowly cook in those juices. YUM
·Now just relax, think about which Missoni top you’ll throw on, which Manolos, what music , and will George bring you another pretty little blue box or will it be an orange one this time? So many things to think about for 3 hours
·This might be a good time to make the chilli soy sauce (and the fried beans see FiFi Report #26 ) so that there is nothing to do when the guests arrive except air kiss and drink
·Good idea: double the amount of chilli soy sauce, more is more!
·For chilli soy sauce: mix mushroom soy, sesame oil, chilli, ginger, and sugar and set aside
·Now just before you are ready to eat, ( the chicken can sleep for 4 hours, so don’t worry)
·Pull the chicken pieces out with some tongs and gently toss on a big white platter, Drizzle some juices on. ( you serve it at room temperature)
·Then really wake the chicken up by giving it a good drizzling it with the chilli soy dressing
·Then quickly heat some peanut oil ( to smoking) and pour over the chicken but please for gods sake be careful not to splutter the oil on the Missoni…
·Talk about sizzling!
·Sprinkle nonchalantly with some fresh coriander and some salt and pepper
·Serve with the fried beans and some boiled rice
Too chic, too delicious , too easy… thanks Kylie!
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