Use a lot of shrimp and scallops to make chicken broth. Then poach the chicken into this chicken broth. With my unique method, the chicken breasts can be tender and juicy. The skin is also crispy. Use the leftover chicken soup to cook rice. The rice taste even better than the chicken. Hahahahaha
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Ingredients
- 1.6 kg whole chicken (head and legs removed)
- 200 ml cold water
Broth ingredients
- 2 pcs dried scallop (soaked/shredded)
- 40 g dried shrimps (soaked)
- 2 L water
- 1 tbsp sea salt
- 1 tbsp chicken powder
- 3 pcs green onion (sectioned)
- 2 pcs garlic
- 2 pcs slices of ginger
Instructions
- Add all the broth ingredients in a pot and bring it to boil over high heat
- Add in the chicken (chicken breast side down). Pull it out and flip over. Add in the chicken (chicken back side down). Pull it up and put it down again. Cover and simmer over low heat for 35 mins
- Take the chicken out. Bring the broth to boil over high heat again. Turn off the heat. Add in the cold water. Add in the chicken (chicken breast side down). Cover and let it sit for 20 mins
- Take the chicken out and cool it down completely. Cut it into pieces and enjoy
- Drain the broth through the sieve. Cook the rice with the broth.
Tips and notes
- Broth will need to cover half the chicken only. Remove the broth if necessary
- The leftover dried scallop and shrimps from the broth can stir-fry with 1 tsp over medium heat for 2-3 mins. It can serve with the rice.