White Cooked Chinese Chicken

[Thermomixer]

White Cooked Chinese Chicken



Number of People: 4 - 6

Ingredients:

1 size 13 (1.3kg) chicken with
parson’s nose removed
2 litres boiling water
60 ml Shaoxing rice wine or sherry
3 spring onions, sliced into 2 cm lengths
2 cm fresh ginger, cut into slices
1 tsp sesame oil

Method:
To start, clean as much fat away from inside the cavity. Then carefully pour half of the boiling water into the cavity of the chicken to blanch and clean the blood from inside. Drain the chicken and carefully place it in the TM bowl, bottom end down over and around the blades. Push chicken down carefully so it is firmly set on the blades. Do not tear the skin.



Put the wine, spring onions, ginger and oil into the cavity through the opening at the neck. Position the lid on the TM bowl and then carefully pour about 1500 ml boiling water through the hole in the lid to barely cover the chicken. It may want to float, but it should still be OK. There should be about 1 cm clearance from the top.

Set the Thermomix for 10 minutes at 100°C on  . Keep a check on the chicken. It should slowly rotate in the bowl without problems. Place the steamer basket over the opening in the lid.

Then set the Thermomix for 30 minutes at 50°C on  . Place an inverted cup or bowl over the opening in the lid to help keep steam in.

After the time has been reached, turn off the Thermomix, and leave the chicken in the bowl for another 30 minutes. Then, very carefully remove the chicken to a bowl with some iced water being careful not to tear the skin. Cover the chicken with ice cubes and, let the chicken sit for another 60 minutes to thoroughly cool.

When the chicken has cooled sufficiently, drain the water away. Remove chicken to a board and cut into serving pieces. You should find that a delicious jelly forms between the skin and the flesh. The bones may look a bit pink, but it should have a velvety and soft flesh.

Traditionally the chicken is served with slices of spring onion and ginger covered with very hot vegetable oil (it spits as it hits the onions and ginger so beware) and some sesame oil drizzled over.



members' comments

TheCrone - DH loved this recipe!  He is now convinced that TMX was a good buy.

QJ - Made this the other day for my in-laws who were suitably impressed!!  Very yummy.  We ate it still warm with a marinade/sauce of shoyu, sesame oil, sushi vinegar, Rapadura, ginger, garlic... think that was all I put in it - delicious!

[Amanda]

Geoff, that chook looks divine!
Well done and thanks!

[Thermomixer]

Thanks to you for the encouragement.  The chicken was absolutely delicious.  The slow gentle cooking makes for a wonderful texture.

You can use the basic technique for other dishes - I will publish a tea-infused chicken soon.

[TheCrone]

I so have to try this on fussy Chinese DH!

[cookie1]

This looks interesting, I'd probably end up standing there watching the chook go round and round.

[judydawn]

The things people do to that poor chook    First Thermomixer with the blades up you know where and then Gretchen and her can of beer .......   Both wonderful recipes I'm sure.

[achookwoman]

Thermomixer,  I love the look of this chook.    What an ingenious method.   How about Red Silk Chicken using the same method?

[Thermomixer]

Should do Chookie - I think I did soy chicken and a couple of other variations this way.  With the white cooked chicken you need to be careful with the skin not breaking.  But it worked 2 or 3 times.

Just changed the amount of boiling water - not sure why I said 3 litres - unless that was from the original recipe?

[quirkycooking]

I LOVE this recipe!!  I've always made it in a pot on the stove, but I can't wait to try it in the Thermomix! I usually drizzle it with a mixture of tamari, garlic, ginger, honey, sesame oil and sesame seeds once it's done, and serve on a bed of barely stir-fried (wilted?) Asian greens.  Yum!

[TheCrone]

DH loved this recipe!  He is now convinced that TMX was a good buy

[judydawn]

It's amazing how a particular recipe can do it for the men TheCrone    Do you do much Asian cooking for your husband and if so, are you using the TMX for many recipes.  Perhaps you could share some of them with us as most of us out here love Asian food. So quick and tasty.

[Thermomixer]

DH loved this recipe!  He is now convinced that TMX was a good buy

Good to hear - I love being able to let it steep at the lower temp while spinning on its axis/coccyx 

[cookie1]

Poor dead chook.   Spinning on its axis/coccyx.

[Georgie]

that is awesome, I would never have thought you could do  a whole chicken in the Thermomix!

[quirkycooking]

Made this the other day for my in-laws, who were suitably impressed!!  Very yummy.  We ate it still warm, with a marinade/sauce of shoyu, sesame oil, sushi vinegar, Rapadura, ginger, garlic... think that was all I put in it - delicious!