{"id":281,"date":"2012-04-23T22:49:37","date_gmt":"2012-04-23T14:49:37","guid":{"rendered":"http:\/\/werynice.com\/home\/?p=281"},"modified":"2012-04-26T18:51:10","modified_gmt":"2012-04-26T10:51:10","slug":"white-boiled-chicken-or-%e2%80%9cwhite-chop%e2%80%9d-chicken-%e7%99%bd%e6%96%a9%e9%b8%a1","status":"publish","type":"post","link":"https:\/\/werynice.com\/home\/?p=281","title":{"rendered":"White boiled chicken or \u201cwhite chop\u201d chicken (\u767d\u65a9\u9e21)"},"content":{"rendered":"

\u00a0<\/p>\n

In Singapore you can find many “chicken rice” stalls, and usually there is a choice of “white” chicken or “roast” chicken.\u00a0 This recipe is for the white boil chicken, which is prepare by poaching the chicken in hot water.\u00a0 As the preparation is simply poaching the chicken, the chicken has to be fresh, and frozen chicken should not be used as frozen chicken has some “ice” taste.\u00a0 For best result, use free range chicken or kampong chicken.<\/p>\n

Ingredient<\/strong><\/p>\n

    \n
  1. 1 fresh chicken<\/li>\n
  2. \u00a0stalk of spring onion<\/li>\n
  3. 1 slice of ginger<\/li>\n
  4. \u00bd teaspoon salt<\/li>\n
  5. 1 teaspoon sesame oil<\/li>\n
  6. 1 pot of water (enough to submerge the chicken)<\/li>\n
  7. 1 tablespoon salt for cleaning the chicken<\/li>\n<\/ol>\n

    Gravy and garnish<\/p>\n

      \n
    1. 3 tablespoon light soya sauce<\/li>\n
    2. 1 tablespoon sesame oil<\/li>\n
    3. \u00bd teaspoon sugar<\/li>\n
    4. \u00bd cucumber<\/li>\n
    5. 1 stalk of Chinese parsley<\/li>\n<\/ol>\n

      Method<\/strong><\/p>\n

        \n
      1. Clean the whole chicken of feathers and internal organs.\u00a0 Rub 1 tablespoon of salt on the skin and gut for 2-3 mins, and rinse away.<\/li>\n
      2. Boil the water in a big pot (big enough to submerge the whole chicken).\u00a0 When boil, add in \u00bd teaspoon salt, a slice of ginger, and a stalk of spring onion.<\/li>\n
      3. Submerge the chicken and using high heat to bring the water to boil.\u00a0 Once the water boil, bring down the heat to medium,\u00a0 and allow it to simmer for 10 mins.\u00a0 Turn off the heat and cover (and do not open and check) the pot for 40 mins.<\/li>\n
      4. When time is up, open the cover, and remove the chicken and drain dry. Rub sesame oil on the skin, and leave it to cool.\u00a0 Do not cut when warm.<\/li>\n
      5. In a bowl, put in \u00bd teaspoon sugar and 3 tablespoon light soya sauce and 3 tablespoon hot chicken stock (hot so that sugar dissolve easier), stir till sugar dissolve.<\/li>\n
      6. Remove the skin of cucumber, half it through the center along the length of the cucumber and then slices into thick slices diagonally.\u00a0 Place them in the center of the flat plate.<\/li>\n
      7. Cut chicken into pieces and lay them nicely on the plate on top of the sliced cucumber. (usually placing them to resemble the whole chicken).\u00a0 Then, evenly sprinkle the sauce in item 5 on the chicken.\u00a0 Cut some Chinese parsley and put on top of the chicken.<\/li>\n
      8. Serve cool.<\/li>\n<\/ol>\n

        Tip:\u00a0 stock used to cook the chicken can be kept for future cooking as stock, or made into a soup and serve with chicken, or use to cook chicken rice.<\/p>\n

        Note that the chicken meat should be in a state where it just reach its cooked state, something like medium well, so that the meat is very tender.\u00a0\u00a0 If it is well done, the meat will be too tough (or “old”).\u00a0 However, there might be some reddish color of the meat near the bone (especially when frozen chicken is used).\u00a0 If you find that some of the meat is not cook, you could increase the simmering time slightly next time.\u00a0 It also depends how big is the pot and how much water you have, as water is the only thing that retain the heat to cook the chicken, ie having lesser water will tend not to cook the chicken that well. (you have to try it few times to perfect it)<\/p>\n","protected":false},"excerpt":{"rendered":"

        \u00a0 In Singapore you can find many “chicken rice” stalls, and usually there is a choice of “white” chicken or “roast” chicken.\u00a0 This recipe is for the white boil chicken, which is prepare by...<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"nf_dc_page":"","_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"_s2mail":"","footnotes":""},"categories":[84,9],"tags":[383,106,74,323,188],"class_list":["post-281","post","type-post","status-publish","format-standard","hentry","category-chicken","category-recipes","tag-chicken","tag-cucumber","tag-ginger","tag-sesame-oil","tag-spring-onion"],"_links":{"self":[{"href":"https:\/\/werynice.com\/home\/index.php?rest_route=\/wp\/v2\/posts\/281","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/werynice.com\/home\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/werynice.com\/home\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/werynice.com\/home\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/werynice.com\/home\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=281"}],"version-history":[{"count":0,"href":"https:\/\/werynice.com\/home\/index.php?rest_route=\/wp\/v2\/posts\/281\/revisions"}],"wp:attachment":[{"href":"https:\/\/werynice.com\/home\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=281"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/werynice.com\/home\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=281"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/werynice.com\/home\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=281"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}