Ease of Preparation: Easy
Yield: 4 servings
Ingredients:
- 3-4 lbs. (1.4-1.8 kg) chicken
- 12 cups (2.9 L) chicken stock
- 10 oz. Chinese broccoli, ends trimmed, cut into bite-sized pieces
- ½ cup (120 ml) vegetable oil
- 1 teaspoon (5 ml) salt
- 3 tablespoons (45 ml) peeled, minced ginger
- 4 scallions, thinly sliced
Method:
Place chicken in a large stock pot and cover with chicken stock.
Place over medium-high heat and bring to a boil.
Reduce heat to medium-low, cover, and simmer for 45 minutes to 1 hour.
Once chicken is fully cooked, remove from chicken stock. Reserve the stock for later.
Transfer chicken to a colander and pour ice water over the skin to stop the cooking process.
Once chicken is completely cool, transfer to a cutting board.
Using a sharp knife, remove both wings.
Remove both legs and thighs by running your blade along the side of the breast.
Remove the legs by running your blade through the joint of the thighs.
Cut each thigh into 2-3 pieces by cutting through the flesh and bone.
Remove both breasts by cutting through the backbone of the chicken.
Cut each breast into 3-4 pieces.
Place medium-sized saucepan over medium-high heat.
Add Chinese broccoli and cover with reserved chicken stock.
Bring to a simmer and cook for 7-8 minutes.
Remove broccoli and lay on large platter.
Top broccoli with cooled chicken.
In a small mixing bowl, whisk together oil, salt, ginger, and scallions. Serve alongside chicken and broccoli.
