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.

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