Blanched chicken with spring onion sauce

2020-03-05 15:23:39

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prep time

5 min

Cooking time

1 hr

total time

1 hr 5 min

prep time

5 min

Cooking time

1 hr

total time

1 hr 5 min

Ingredients

Chives sauce

Instructions

Wash the chicken under the cold water stream.
Remove all traces of fat from the inside of the chicken and cut the cloaca or curcusilla. Put the chicken in a large saucepan fill it with water until covered, Add the ginger and salt and put it on the fire. When it starts to boil cover the casserole and simmer for 20 minutes.
Turn off the heat and keep the casserole closed with a lid that fits tightly for 35 minutes. Carefully remove the chicken from the casserole, draining all the broth that has remained inside. Dip the chicken in a large bowl filled with very cold water this will interrupt the cooking of the chicken and tighten its skin, preventing juices from escaping.
Leave the chicken in the bowl of ice water and metal in the refrigerator for 1 time. Just before serving, Drain the water and chop it.

To prepare the spring onion sauce

Heat the oil in a wok, Add the spring onion and fry it briefly only to warm it; Add soy sauce. Pour the spring onion sauce over the chicken before serving.

Notes

Chicken can be prepared with 1 day in advance and kept in the refrigerator, already drained. Use this recipe whenever you want to make cold boiled chicken. Because the water where the chicken cooks barely boils and it is cooled so quickly, Your juices are not lost, getting a very succulent flavor, Nothing dry and tender. To achieve the best result with the texture of the chicken, and to cool it down as quickly as possible, It is essential that the water in which the chicken is immersed is very cold. Add 2 o 3 trays of ice cubes to make sure it's almost freezing.

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