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4
Medium
By Jill Norman
Published 2005
Steeping is a standard Chinese way of cooking chicken, whether a whole bird, or pieces as here. It takes no time at all and produces tender, juicy chicken. Other vegetables can replace the broccolini, such as thin green beans or sugar snap peas, or the traditional Chinese accompaniment of cucumber.
Take a small heavy-based pan that will fit the chicken snugly and add enough water to cover it by 2cm. Before adding the chicken, add the ginger, spring onions and Sichuan peppercorns to the pan, cover and bring the water to the boil over a high heat. Add the chicken, pushing it under the surface of the water, then cover once more, remove from the heat and leave for at least 1 hour