Title: White-Cut Chicken Breasts (Ck)
Categories: Appetizer Chinese Ethnic
Yield: 1 Servings

4

lb

Chicken breasts

In a 4-6 quart pot, bring 3 to 4 quarts of water to the boil. Place the chicken breasts in the water, making sure they are completely covered. When the water again comes to the boil, reduce the heat to a gentle boil. Partially cover the pot and simmer the chicken breasts for 20 minutes. Turn off the heat, cover the pot completely, and leave the chicken in the pot for an additional 30 minutes.

Transfer the cooked chicken (without the liquid) to a bowl, cover the chicken with plastic wrap and refrigerate. When the chicken is cool enough to handle, pull off the discard the skin. Using your fingers, not a knife, pull the boans away from the meat, keeping each breast half in one piece. Return the chicken to the refrigerator.

When the chicken is completely cold, use a very sharp knife or cleaver to slice the meat into thin pieces, approximately 1 inch x 1 1/2 inches x 1/8 inch thick. Keep in mind as you slice the chicken that in Chinese cooking eye appeal is as important as taste. Take care to keep the slices all the same size, which should be small enough so they do not need further cutting to be eaten.

Overlap the slices attractively on a serving plate. Refrigerate the chicken, covered, until serving time. White-cut chicken goes will with virtually any dip. The diner takes a piece of meat with chopsticks and dips it into the condiment. It is nice to have several bowls of condiments available for each guest.

From: Chinese Kosher Cooking Betty S. Goldberg Jonathan David Publishers, Inc., 1989

Entered by: Lawrence Kellie

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