Recipe for YUMMY boiled chicken, please

Birchy - whats Loomi? dried lemons they look like small black golf balls

My fav is this easy one for Hainanese Chicken rice (its the easy version from what I gather). 1. Add a spring onion and chunks of ginger to water in a put and bring it up to simmer 2. Put into a whole chicken cavity 1 spring onion, ginger and garlic. Rub chicken with some dark soya sauce and salt if you want more 3. Put chicken into the water (if should cover the top of the chicken) breast side down and simmer 4. Turn chicken over after 20 min and simmer for another 20-25 mins (depending on the size of your chicken) Make sure water is just simmering and not boiling. You can skim off the fat and chuck it or use to to make some simple fried rice. Once the chicken is done, remove it from the hot water and IMMEDIATELY plunge it into an ice cold bath (this is a critical step). I think this makes the meat more dense or something, it just turns out yummy. Once it is cooled, take it out of the ice bath, hack it up and eat with your fried rice and some chilli sauce.

Birchy - whats Loomi?

http://www.bbcgoodfood.com/recipes/1370/cantonese-steeped-chicken This is nice and fairly simple too. Reminds me of Hong Kong.

http://www.nigella.com/recipes/view/my-mothers-praised-chicken-5155 Snap Puffin. I saw Nigella's recipe in the Kitchen book and have been meaning to make it, but I have still not plucked up the courage to buy a whole chicken here in Dubai yet. :\:

I love Nigella's recipe - she calls her Mother's Praised Chicken http://www.nigella.com/recipes/view/my-mothers-praised-chicken-5155 INGREDIENTS 1 large chicken, preferably organic 2 teaspoons garlic oil 100ml white wine or dry white vermouth 2–3 leeks, cleaned, trimmed, and cut into approx. 7cm logs 2–3 carrots, peeled and cut into batons 1–2 sticks celery, sliced approx. 2 litres cold water 1 bouquet garni or 1 teaspoon dried herbs fresh parsley stalks or few sprigs, tied or banded together 2 teaspoons sea salt flakes or 1 teaspoon pouring salt 2 teaspoons red peppercorns, or good grinding pepper To serve: chopped leaves, from parsley stalks above chopped fresh dill English mustard METHOD Get out a large, flame-safe cooking pot (with a lid) in which the chicken can fit snugly: mine is about 28cm wide x 10cm deep. On a washable board, un-truss the chicken, put it breast-side down and press down until you hear the breastbone crack. (As you may imagine, I like this.) Then press down again, so that the chicken is flattened slightly. Now cut off the ankle joints below the drumstick (but keep them); I find kitchen scissors up to the task. Put the oil in the pan to heat, then brown the chicken for a few minutes breast-side down, and turn up the heat and turn over the chicken, tossing in the feet as you do so. Still over a vigorous heat add the wine or vermouth to the pan and let it bubble down a little before adding the leeks, carrots and celery. Pour in enough cold water to cover the chicken, though the very top of it may poke out, then pop in the bouquet garni or your herbs of choice, and the parsley stalks (if I have a bunch, I cut the stalks off to use here, but leave them tied in the rubber band) or parsley sprigs The chicken should be almost completely submerged by now and if not, do add some more cold water. You want it just about covered. Bring to a bubble, clamp on the lid, turn the heat to very low and leave to cook for 1½–2 hours. I tend to give it 1½ hours, or 1 hour 40 minutes, then leave it to stand with the heat off, but the lid still on, for the remaining 20–30 minutes. Serve the chicken and accompanying vegetables with brown basmati rice, adding a ladleful or two of liquid over each shallow bowl, as you go, and putting fresh dill and mustard on the table for the eaters to add as they wish. Serves: 4-8 Recipe posted by Nigella

And busybee2, you reminded me of that expensive steamer I once purchased, but never used! i have just got a tefal antisteamer thingy its very good for fish and you can also steam the veg underneath at same time.

For me i do the following 1 whole chicken 2 whole onions cut in half 1 green chilli 2 dried loomi Pinch of black pepper Pinch of cumin seeds 2 Cardamon pods Boil a whole chicken for around 45 mins in slightly salted water, leave to cool in the water so that the moisture retains. The stock that is then left over I make into either vegetable or chicken and mushroom soup, either that or add some cornflour and water, a table spoon of bisto and it makes an amazing gravy.

Blimey, your maid’s recipe sounds delicious and easy to cook.. I am gonna try that on a weekend for my fiancé :D He always laughs at me because I am such a looser when it comes to cooking so maybe for once, I will cook something nice for him! And busybee2, you reminded me of that expensive steamer I once purchased, but never used! Good luck...hope your fiance will like it too. Btw, my maid also put some bok choy and baby corn with the chicken. I bought steamer a few months back. Only used it once so far. DH is not a fan of fish or seafood. His major flaw :(

I do chicken breasts in foil quite often. Sometimes lime juice, chili, soy sauce, other times with boursin cheese and garlic. Other times with sliced root veg and a crumbled stock cube. Always wrapped in foil for about 15 mins.

use a steamer. being doing that for fish really good.

put the rinsed and pat dried chicken in a pot, cover with cold water and bring it to gentle boiling allowing you to skim all impurity, once this is done add one onion stuck with 2 cloves, one carrot, one sprig of celery with leaves, and 8 to 10 black pepper grains, season with salt . Let it simmer uncovered (this will give you a clearer broth) for about 45 minutes to an hour depending on your size and quality the chicken. I normally prepare this one day ahead allowing me to refrigerate the soupe and skim the fat for a healthier version then warm the chicken in it just before serving.

I boil some water with a few bay leaves, a couple of cinnamon sticks, large onion and a few cloves of garlic. Add chicken to the boiling water and cook. Add salt and pepper to taste. You can use the broth as a soup by shredding some chicken meat into it or as stock.

First I rince the chicken then rub the inside with salt/flour to get rid of the blood ...I boil water with one onion, bay leaves, cardamon pods, salt , pepper, one big piece of cinnamon. Add the chicken, return to boil and let it simmer until cooked ( 45 mns) Sometimes I add coriander, cumin powder...

I used to make a very simple poached chicken for my children: Place a whole defrosted chicken into a large pot and cover with boiling water. Simmer gently for 35 minutes (small bird) to 1 hour (extra large bird). Turn off the heat and let the chicken cool in the broth (otherwise it will dry out). Drain well. [i'>Keep the broth and use as stock within 2 days or freeze it.[/i'> For adults you may like to flavour the chicken by adding different herbs to the water or replacing part of the water with white wine. My sister poaches chicken in milk and then reduces the milk broth down and uses it as the base for a white sauce. HTH.

Last night my maid cooked a very nice chicken meal...not boiled though. She wrapped the chicken breast in aluminium foil with soy sauce + honey + ginger + a bit of crushed chillies and cooked the chicken in the oven. DH and I thought that's pretty healthy and yummy ;) <em>edited by blimey on 11/04/2011</em>

boiled chicken sounds nasty! I have poached chicken in the past for a recipe and it was tasty and soft. boil water with chicken stock and a few bay leaves. You could add garlic or whatever you wanted to add. Put chicken breast into stock and TURN OFF the heat. Put a tight fitting lid on the pan and let sit for about ten minutes. Take lid off and very gently return to the boil, as soon as it comes to the boil, take it off the heat and the chicken breast will be soft and moist and cooked right through. If you are going to use the chicken cold, it is even nicer if it is left to cool in the water.