Chinese Chicken in the Pot

Name: Chinese Chicken in the Pot
Yield: Serves 8
Cuisine: China
Ingredients: 8 cups chicken stock (any of the homemade stocks, or sterile-pack); 1 ounce dried shiitake mushrooms; 2 bunches scallions, trimmed, white part cut into 2-inch lengths, and half of the greens cut into 2-inch lengths (1 cup greens); 2 bunches scallions, trimmed, white part cut into 2-inch lengths, and half of the greens cut into 2-inch lengths (1 cup greens); ½ cup gluten-free soy sauce; 2 whole star anise or 1 heaping tablespoon star anise pieces; 2 whole star anise or 1 heaping tablespoon star anise pieces; 1½ inches ginger, peeled and cut across into ⅛-inch-thick slices and then into thin strips; 8 cloves garlic, smashed and peeled; Two 4-pound chickens, each cut into 8 serving pieces and skinned, excess visible fat removed and backs, necks, and wing tips reserved for another use; 6 cups cooked white rice; 6 ounces snow peas, tipped and tailed; Two 8-ounce cans sliced water chestnuts, drained and rinsed well under cold water; Two 8-ounce cans sliced water chestnuts, drained and rinsed well under cold water

Preparation info

Serves
8

Difficulty
Easy

Appears in

The Intolerant Gourmet

By Barbara Kafka

Published 2011

About

The comfortable standby chicken in the pot varies with readily available Chinese ingredients, like star anise and ginger. They perfume the soup, lift the taste, and compensate for the lack of deep flavor if using canned broth. Buying chicken cut into pieces makes the cooking go more quickly. Having it on the bone gives the soup more flavor and body. And skinning it not only drastically reduces the fat but also eliminates the waxen dead-looking cooked skin in each portion. Many butchers and

Ingredients

Asia
China
Main course

Ingredients

Method