Festive Dishes by Nora Daza

Author:Nora Daza [Daza, Nora]
Language: eng
Format: epub
ISBN: 9786214201365
Publisher: Anvil Publishing, Inc.
Published: 2017-11-19T16:00:00+00:00

DIPPING SAUCES:

2 tbsp fresh young ginger, peeled and grated finely

1 tsp chicken oil (from melting chicken fat)

2 tbsp chicken broth

2 tbsp chili-garlic sauce or chili paste

1/4 cup soy sauce

BOILED CHICKEN:

In a large stock pot, combine 12 cups tap water, chicken bones and bony chicken parts. Add 2 chicken cubes and whole peppercorns. Turn up the heat and allow to boil. Cover and simmer for at least 1 hour.

Meanwhile, prepare the chicken. Remove the fat from the chicken’s behind. (It is best to save the fat from other chicken dishes and keep them ready in the freezer.) Wipe chicken dry with a paper towel. Rub chicken skin with rock salt all over, and also inside the cavity. Stuff the cavity with the smashed garlic, smashed ginger and knotted onion leeks.

When the chicken stock is ready, slowly lower the whole chicken into the boiling chicken broth. Wait until the stock boils once, then lower the heat immediately, and never let the stock boil again. Simmer, uncovered, for 25-30 minutes. Turn chicken over once during the cooking process and simmer for another 25-30 minutes.

Prepare a big bowl filled with ice and water. Carefully take cooked chicken out of the stock pot, and immediately transfer it into the ice bath, turning once and then lifting up immediately. This procedure will tighten the chicken skin and seal in the flavors. Allow chicken to drain before cutting up.

When completely drained, cut chicken into serving pieces and brush skin with the chicken oil–sesame oil mixture. Serve chicken pieces over a bed of shredded lettuce and sliced cucumbers.

FLAVORED RICE:

In a large wok, melt chicken fat until oil comes out and pieces are crispy. Set aside 2-3 tbsp chicken fat. This will be used for brushing the chicken and for the dip.

In the chicken oil (about 3 tbsp at least), sauté garlic and then onions. Add washed and drained uncooked rice. Heat through while mixing well and allowing the grains to be coated with oil. After 2 minutes, transfer rice to a pot or rice cooker and pour in 4 cups chicken stock. Season with salt and pepper. Taste broth to correct seasoning, which should be on the salty side. If using an ordinary pot, bring to a boil, mix once, cover and simmer. Cook for 20 minutes or until rice is done.

DIPPING SAUCES:

Prepare three dipping sauce bowls. In the first one, put grated ginger, chicken oil and broth. In the second bowl, the chili sauce with a little chicken broth. In the last one, some soy sauce. Dipping sauces must be combined in order to get a perfect balance of salty-spicy with a hint of ginger.

Serve boiled chicken with the flavorful rice and the three dipping sauces.

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