It is a simple one pot dinner. I put everything in the pot, and while it cooks I can spend time with my family. My daughter can even help with tearing the meat. This is especially good for the cold winter when family members may be sick and need some simple hearty meals. You can turn it into a simpler, short-cut variation of this dish if you use chicken breast fillet rather than the whole chicken. However by keeping the chicken whole while cooking, moisture is retained and the chicken is a lot more succulent as a result.
2 litre chicken stock
1 litres water
2 carrots, diced
3 stalks celery, diced
2 medium onions, diced
6 black peppercorns
1 clove of garlic, crushed
1 Tbsp parsley
1 Tbsp thyme
1 bay leaf
1 teaspoon salt and pepper
1 chicken breast fillet or 1 size 10 chicken or 3 chicken legs
1 packet of spaghetti
- Place the chicken stock and water in a large stockpot and bring it to a boil.
- Add everything except the spaghetti. Bring it back to a boil.
- Reduce heat to a simmer, skimming the surface of any foam. Cook for 40 minutes until the chicken is just done. If you are short in time and using chicken legs or chicken breast, simmer for 12 minutes only./li>;
- Remove the chicken and place in a large bowl of ice for it to cool. Skim and remove the peppercorns, garlic clove, parsley, thyme and bay leaf from the stock.
- Bring the stock back to a fast boil. Add in the spaghetti, and cook until the noodles are al dente (about 12 minutes).
- In the meantime, remove the skin from the chicken, and using your fingers, gently tear the meat off the bones. Set aside.
- Serve the chicken meat with the hot noodle soup.
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Who doesn’t love juicy, succulent chicken? Especially when it is cooked healthily with minimal effort? This dish only takes 20 minutes to make too – perfect for weeknights. By keeping the skin on the chicken while it’s steaming it helps retain the moisture of the chicken. I’ve used store bought Japanese roasted sesame sauce here. Previously I have tried mixing my own, using sesame paste, sugar and vinegar for a Sichuan flavour sauce. It isn’t as tasty as this Japanese style sauce though! So I’ve given in. I’m all for letting J participate in the makings of a dish. This one I let her pour in the sesame sauce just as we are about to serve it, she loves her ‘job’!
4 boneless chicken thigh cutlets or chicken breasts, skin on
1/4 telegraph cucumber, julienned
2 spring onion, whites only, juilenned
A handful of coriander, leaves only, washed and dried
About 4 tbsp Japanese roasted sesame sauce (more if you prefer a stronger taste)
Marinate the chicken with 3 tbsp light soy sauce, 1.5 tbsp sugar, 1 tbsp corn flour, 1 tbsp of shao shing wine (or sherry).
Steam the chicken in a wok for 10 minutes.
While the chicken is cooking, prepare your vegetables and place in a bowl.
Remove the chicken and let it cool a bit.
Put on some disposable gloves (making sure there is no powder on the gloves! Or wash your gloved hands). Remove the chicken skin and tear the chicken meat into strips, following along its natural contours.
Pile into the bowl with the vegetables.
Pour over sesame sauce.
Mix and serve.
Simple. Easy. Delicious.
This is a dish where most of the cooking is done without spending too much time in front of the stove. You can work on your other dishes while this is cooking. Yes you have a bit of chopping and tearing to do in the end, but to me it is time well spent for a healthy, delicious and succulent dish. Chicken cooked like this remains very moist and tender. J loves this.
1 size 14 whole chicken
2 litres chicken stock
2 teaspoon salt
8 whole black peppercorns
1 stalk of green onions, chopped into finger long lengths
5 slices of ginger
Enough water to cover the chicken
5 Tbsp oil
2 stalks of green onions, chopped into small thin rounds
4 slices of ginger, chopped into small pieces
3 tsp salt
Garlic chilli sauce
Preparation time: 20 minutes
Cooking and cooling time: 1 hour and 10 minutes
1. Place the chicken, chicken stock, salt, peppercorns, green onions, ginger in a large stockpot and set it over high heat. Add enough water to cover the chicken.
2. Bring this to a boil, reduce heat to a low simmer, and cook for about 1 hour until the chicken is still very tender. Skim the surface of any foam. (If you own a Thermos cooker, then you would bring this to a boil for 5 minutes, take it off the heat and place it in the outer shell of the Thermos cooker for an hour).
3. Remove the chicken and place in a large bowl. Chill it with cold water. Replace water a few times until the chicken has cooled down.
4. Once the chicken is cool to the touch, set it in a large bowl.
5. If you don’t like eating chicken skin, gently remove it and discard.
6. Remove the wings and drums off. Reserve for plating.
7. Tease the two breasts off the bones – they should come off quite easily if the chicken is cooked. (If there are any signs of an undercooked chicken, you can put the whole chicken in the microwave for a short 30 seconds to finish the cooking process.) Set aside.
8. Continue to remove all the meat off the bones. Discard all bones.
9. Slice the chicken meat into thin pieces. Plate up with wings and drums on the side.
10. Make your dipping sauce by heating the oil in a small pan. Add the chopped green onions, ginger and salt. Fry until it is fragrant, about 1 minute.
11. Pour this into a dipping sauce dish, and serve with chicken.
12. Best served with hot rice and optional garnish of cucumber ribbons, coriander, extra spring onions and hot chilli sauce.