Originally Posted by
YVR Cockroach
Steep chicken in stock, cover turn off heat. Let rest for 15 minutes.
Take chicken out, plunge in ice water to cool
Repeat a further 2 cycles (so chicken is steeped in hot stock for a total of 45 minutes). Brush chicken with sesame oil.
FWIW, most restaurants simply boil or steam the chicken which results in tougher cooked meat. The above method takes more time bu tis worth it.
hmmmm...sounds yummy! I take the easy way out and boil the chicken for 45-60 minutes. One thing I realized is that if I boil the chicken in low to medium fire, the chicken comes out nice and tender, compared to having the stock boiling on high heat. I'll try your way of cooking the chicken.