Logo

What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Read 6856498 times

Connect me to:
Home
Articles
Book reviews
Letters to the Editor
Newmans News and Notes
Recipes
Restaurant reviews

Article Index (all years, slow)
List of Article Years
Article Index (2024)
Article Index (last 2 years)
Things others say
Related Links

Log In...

Authors
Categories & Topics

Boiled Chicken, Old Style

Poultry

Boiled Chicken, Old Style
Ingredients:
1 whole chicken, about three pounds, cut in quarters
1/2 teaspoon salt
3 Tablespoons Chinese rice wine
2 carrots, thinly sliced
1 carrot, shredded
12 hard-cooked and peeled quail eggs
1/2 cup coarsely chopped Chinese spinach
1/4 cup minced fresh coriander
Preparation:
1. Put chicken into a large pot with six cups of water, the salt, and the rice wine and bring to the boil. Remove the scum from the liquid, reduce the heat, and simmer for thirty minutes.
2. Add carrot slices and shredded carrot and simmer another ten minutes. Remove the chicken and take the meat off the bones, cut any large pieces into two or three smaller ones, and return the meat to the pot.
3. Next add the quail eggs, chopped spinach, and chopped coriander. Simmer another five minutes, then serve.

                                                                                                                                                       
Flavor and Fortune is a magazine of:

Copyright © 1994-2024 by ISACC, all rights reserved
Address
3 Jefferson Ferry Drive
S. Setauket NY 11720