My client Dr. Leslie turned me on to this. He said its one of his personal specialities to cook, and comes from his home country of Singapore. I’m tweaked it a bit for those that don’t want to cook a whole chicken or don’t have a pot big enough.
It’s an easy (I’d say foolproof) way to get a beautiful high protein meal PLUS a soup stock with heaps of future uses.
1 Med-Large Chicken, whole or 1-1.5k Chicken breasts/ thighs (preferable skin on)
2 Large coin-sized chunks Ginger, fresh peeled or unpeeled
2 Spring onions
1 tsp Sea Salt
1 1/2 tsp Sesame oil
PLACE ginger and spring onion into large pot of water. Think ahead; the pot must be large enough to contain both the chicken and water.
BRING POT TO BOIL over high heat.
REDUCE heat to lowest and add the chicken. Be sure the water covers the meat.
COVER pot with lid and let chicken simmer in hot water for 25 minutes or until you see the chicken float to the top of the water.
TURN off stove, keep pot covered and leave chicken for another 10 minutes.
MIX salt and sesame oil in a mixing bowl.
REMOVE chicken from hot water.
BRUSH salt mixture on the chicken.
COOL chicken at room temperature for 5-6 hours.
CUT into small pieces and serve with vegetables, noodles, rice, green salad, use as sandwich meat…there are lot’s of uses.
DECANT strained soup stock into sealed container. Can keep for a few days in the fridge or freeze for months. Beautiful stock to drink as is or use to cook rice, etc.
Inspired by Dr. Leslie G and adapted from nasilemaklover.blogspot.com.au