Irene Kuo

Flavor-Potted Chicken

鹵鷄

Appears in
top 1000The Key to Chinese Cooking
The Key to Chinese Cooking

By Irene Kuo

Published 1977

  • About

This serves 4 to 6 as a main course and would go very well with Egg Shreds and Cold-stirred Vegetables. Since it is good hot or cold and it may be served as a main dish as well as an appetizer, carve or chop the amount you need for one meal and save the rest for an appetizer for another.

Ingredients

Method

Bring a pot of water to a rolling boil. Submerge the chicken, and when the water boils again let the chicken boil vigorously for about 2 minutes. Drain and rinse it under warm water to remove all foam.

Bring the flavor-pot sauce to a boil with the ginger and scallions in a pot large enough to hold the chicken snugly. Add the chicken, breast down; when the sauce boils again, turn the hea