Serves: 8
Total Calories: 15
1. Bring water to a boil in a heavy saucepan and add chicken. Cut scallion stalks in 1-inch sections and add. Bring to a boil again then simmer, covered, 15 minutes.
2. Turn bird over and simmer, covered, 15 minutes more.
3. Turn off heat and let stand, covered, 30 minutes. (Do not remove lid.)
4. Drain, reserving liquid for stock. Let bird cool then refrigerate. Chop in 2-inch sections, or carve Western-style. Serve with dips for white cut chicken (search for "Category: White-Cooked or Roast Chicken Dips").
NOTE: Some cooks, after step 3, rinse the bird under cold running water to make the skin smooth and firm.
VARIATION:
* In step 1, omit scallions, and add 3 slices fresh ginger root 2 onions, sliced and 6 celery stalks, cut diagonally in 1/2-inch sections.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This White Cut Chicken, Pullet recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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