David's Recipe for Crystal-Cooked Chicken Breasts
This version of the Chinese classic crystal-cooked chicken which has even less fat than the original, and which is pleasanter for some Westerners to eat. Very easy to make. Considered a gourmet chicken recipe because of its great delicacy.
Main Course or Ingredient, American
- 10 skinned and boned chicken breasts
- 2 quarts boiling water
- Cut the chicken breasts lengthwise to produce two more or less symmetrical halves. Remove the (formerly) central cartilage and any noticeable pieces of white tendon which annoy you.
- Add the chicken breast halves to the boiling water and let it return to a boil. Cover almost completely, so that the water will not boil over, and leave at a full boil for five minutes.
- Cover completely and turn off the heat. Leave covered and allow the chicken to continue cooking in its own heat and that of the water for two hours.
- Skim the liquid, if necessary, and reserve as a stock for some other use.
- The chicken breast halves can be served cold or lukewarm with a dipping sauce, either sliced for a more Chinese-style service or whole, or they can be used instead of crystal-cooked chicken as the basis for other Chinese dishes.