Basic Boiled Chicken
[Ingredients] (Yields a convenient amount)
・Chicken (breast or thigh)... 2 large pieces (approx. 660g)
・Salt... 2 tsp
The only ingredients needed for two pieces of chicken are 1 liter of water and 2 teaspoons of salt. You can use either breast or thigh meat. This recipe works for a total of 550–660g of meat (two pieces).
[Instructions]
1. Add salt to the water
Bring 1 liter of water to a boil in a pot, then add 2 teaspoons of salt and stir until dissolved.
2. Boil over medium heat
Once boiling, add the chicken (straight from the fridge/cold). Adjust the heat to medium and cook uncovered until it comes to a boil again (approx. 8–10 minutes).
3. Boil over low heat
When the water boils and large bubbles (approx. 3 cm in diameter) begin to surface, flip the chicken over. Reduce the heat to low—maintaining a gentle simmer with small bubbles (approx. 1 cm in diameter)—and cook for about 2 minutes.
4. Turn off the heat and let it rest
Turn off the heat, cover the pot with a lid, and let it sit undisturbed for about 30 minutes.
5. Done!
Remove the chicken from the cooking liquid. Letting it cool slightly before slicing allows the juices to settle, resulting in moist, tender meat.
《How to store the boiled chicken》
Store the chicken in a container along with the cooking liquid, whether refrigerating or freezing. It can be kept in the refrigerator for about 4 days or in the freezer for about 1 month. To use: If refrigerated, remove only the cooking liquid and heat it; once boiling, turn off the heat, add the cold chicken, and let it sit for 5–6 minutes. If frozen, thaw in the refrigerator first, then heat in the same manner as the refrigerated version.
* Transfer to a clean, dry storage container, let cool, and then place in the refrigerator. Use clean chopsticks when serving.
* To ensure the dish is both delicious and safe to eat, please follow the recipe instructions regarding cooking times and ingredient quantities.
Shredded Chicken Rice (Ji Rou Fan)
[Ingredients] (Serves 2–3)
・Boiled chicken breast…1 piece
・Boiled chicken cooking liquid…A small amount
・Onion…1/4 (approx. 50g)
・Takuan (pickled daikon radish), Takana-zuke (pickled mustard greens)…Appropriate amounts of each
・Warm cooked rice…2–3 bowls' worth
・A <Mix together>
∟Boiled chicken cooking liquid…2 tbsp
∟Soy sauce…1 tbsp
∟Grated garlic, sugar…1/2 tbsp each
Salt, vegetable oil
[Instructions]
1. Thinly slice the onion lengthwise. Remove the skin from the boiled chicken and shred the meat using a fork. Add the cooking liquid and a pinch of salt, then toss to combine.
2. Add 1 tablespoon of oil and the onion to a frying pan and place over medium heat. Cook undisturbed for 4–5 minutes; once the onion begins to brown, add mixture A, stir, and simmer until slightly thickened.
3. Serve the rice in bowls, top with the chicken from Step 1, and pour the sauce from Step 2 over it. Serve with the takuan and takana-zuke on the side.
Khao Man Gai (Hainanese Chicken Rice)
【Ingredients】(Serves 3–4)
・Boiled chicken (breast or thigh)…2 pieces
・Rice…2 cups (Japanese rice cooker cups)
・A
∟Boiled chicken cooking liquid (broth)…2 cups
∟Grated ginger, grated garlic…1/2 tbsp each
・B 〈Mix together〉
∟Grated ginger, grated garlic, vinegar…1 tbsp each
∟Boiled chicken cooking liquid (broth)…2 tbsp
∟Miso paste, soy sauce…2 tsp each
∟Sugar, sliced red chili pepper…1 tsp each
【Instructions】
1. Wash the rice, drain in a colander, and place in the rice cooker's inner pot. Add ingredients A, mix well, and cook using the standard setting.
2. Cut the boiled chicken into 1cm-wide slices. Arrange the chicken and the cooked rice in serving bowls; garnish with cucumber, tomato, lemon, and cilantro if desired. Pour sauce B over the top.
