Chinese Cooked Chicken and Stock
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13 1/2- to 4-pound chicken, giblets discarded
1 bunchbunch cilantro
6scallions, trimmed and halved crosswise
4 1/2 qtwater
2 cdry sherry or mirin
14-inch piece fresh ginger, cut into 4 pieces and smashed
3 Tbspkosher salt
How to Make Chinese Cooked Chicken and Stock
- Remove the chicken from the refrigerator and let sit at room temperature while making the broth.
- Reserving a few sprigs for garnish if desired, cut the cilantro bunch in half crosswise, separating the stems and leaves. Use kitchen twine to tie the stems and scallions into a bundle.
- In a large pot (at least 8 quarts), combine the cilantro-scallion bundle with the remaining broth ingredients and bring to a boil over high heat.
- Using tongs, lower the chicken into the broth breast side up, letting the liquid flow into the cavity. If the chicken isn’t fully submerged in the broth after flooding the cavity, weigh it down with a plate.
- Allow the broth to return to a boil, then reduce the heat to medium and cook for 25 minutes, adjusting the heat as necessary to keep the broth at a bare simmer.
- Flip the chicken breast side down after 15 minutes.
- Turn off the heat, remove the pot from the burner and let the chicken sit in the hot broth for 30 minutes.
- Transfer the chicken to a carving board and let rest for 15 minutes.
- Remove skin (in Asia it is eaten), you could dry it and fry it maybe?
- Remove chicken from bone. Refrigerate until needed. Can be eaten cold or re-heated in other dishes.
- Strain stock, or just remove ginger and herbs. I have chilled soup and removed fat that rises to the top. I don't find it to be a "greasy" soup and have happily served it without removing the small amount of fat.
- Consider making rice noodles. You can serve as a soup or noodle bar! Chicken, broth, chopped cilantro, hot chili oil, garlic, or anything else that you'd want on a soup/noodle bar!