Cooking
I made another dish from Kylie Kwong.
A whole chicken steeped (is that what it's called? It was completely submerged) in asian stock.
The stock was *divine*. Chinese wine, heaps of garlic, ginger, shallots. You cook the chicken in the stock at a very low simmer for 14 minutes, take it off the heat and leave it for three hours. The result was a very evenly cooked chook all the way through. Tender
Served it with a dipping sauce of shallots ginger sugar thingie. It needed the dipping sauce. I was a little disappointed it didn't pick up more of the stock flavour. I wonder why? Because of that I served it in a little of the stock broth. Overall though, a great thing to do with a chicken. Different, fresh, yummy.
A whole chicken steeped (is that what it's called? It was completely submerged) in asian stock.
The stock was *divine*. Chinese wine, heaps of garlic, ginger, shallots. You cook the chicken in the stock at a very low simmer for 14 minutes, take it off the heat and leave it for three hours. The result was a very evenly cooked chook all the way through. Tender
Served it with a dipping sauce of shallots ginger sugar thingie. It needed the dipping sauce. I was a little disappointed it didn't pick up more of the stock flavour. I wonder why? Because of that I served it in a little of the stock broth. Overall though, a great thing to do with a chicken. Different, fresh, yummy.