Does anyone ever do this anymore? Seems like an old idea brought back with a new twist. Since I'm always looking for healthy lunch ideas, this sounded interesting, so I'm going to make this later today.
* Exported from MasterCook *
Cold Boiled Chicken a la Chinois
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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6 large bone-in chicken thighs
salt and pepper
1 2" piece ginger -- thickly sliced
4 cloves garlic -- sliced
3 star anise
4 scallions, 2 whole and 2 slivered
3 Tablespoons chopped cilantro
1 jalapeno, thinly sliced -- optional
2 Tablespoons roasted sesame oil
Lime wedges for serving
Season the thighs generously with salt and pepper. Put them in a pot and barely cover with cold water. Add the ginger, garlic, star anise and the two whole scallions. Bring to a gentle boil and skim any rising foam. Turn the heat to very low, cover, and cook at a bare simmer for 1 hour.
Transfer the thighs to a bowl to cool. Skim the fat from the surface of the cooking liquid. Over high heat, reduce the liquid by half, about 10 minutes, then strain it over the thighs. Cover and refrigerate several hours or overnight.
To serve, arrange the chicken on a platter, leaving some of the jellied broth clinging to the thighs. (Alternatively, the skin may be removed and discarded, and the meat pulled from the bone and shredded.) Lightly sprinkle with salt and pepper. Top with slivered scallions, cilantro and, if you like, jalapeno slices. Drizzle with sesame oil and surround with lime wedges.
Yield: 4 to 6 servings
Source:
"NYTimes.com/recipes"
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Per Serving (excluding unknown items): 124 Calories; 4g Fat (24.3% calories from fat); 5g Protein; 22g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 10mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2 Fat
* Exported from MasterCook *
Cold Boiled Chicken a la Chinois
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 large bone-in chicken thighs
salt and pepper
1 2" piece ginger -- thickly sliced
4 cloves garlic -- sliced
3 star anise
4 scallions, 2 whole and 2 slivered
3 Tablespoons chopped cilantro
1 jalapeno, thinly sliced -- optional
2 Tablespoons roasted sesame oil
Lime wedges for serving
Season the thighs generously with salt and pepper. Put them in a pot and barely cover with cold water. Add the ginger, garlic, star anise and the two whole scallions. Bring to a gentle boil and skim any rising foam. Turn the heat to very low, cover, and cook at a bare simmer for 1 hour.
Transfer the thighs to a bowl to cool. Skim the fat from the surface of the cooking liquid. Over high heat, reduce the liquid by half, about 10 minutes, then strain it over the thighs. Cover and refrigerate several hours or overnight.
To serve, arrange the chicken on a platter, leaving some of the jellied broth clinging to the thighs. (Alternatively, the skin may be removed and discarded, and the meat pulled from the bone and shredded.) Lightly sprinkle with salt and pepper. Top with slivered scallions, cilantro and, if you like, jalapeno slices. Drizzle with sesame oil and surround with lime wedges.
Yield: 4 to 6 servings
Source:
"NYTimes.com/recipes"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 124 Calories; 4g Fat (24.3% calories from fat); 5g Protein; 22g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 10mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2 Fat
Maryann
"Drink your tea slowly and reverently..."
"Drink your tea slowly and reverently..."