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Boiled Chicken, Chinese Style
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1 | chicken, 2 1/2 to 3 lbs |
FilI a large kettle with water, and bring to a boil. (An 8qt pot two-thirds filled with water works great for a 2 1/2- to 3-pound bird.) When the water boils, place the whole cleaned chicken into it. When the water stops boiling, take the chicken out. Cover the pot, and when the water again boils, place the chicken back in the pot. Cover the pot, and turn off the heat. Leave the chicken in the pot on the burner. After 1 hour the chicken is done. remove, and cool.
You can debone this chicken in very little time. If you are on a low-salt/ low-fat diet, be sure to remove the skin. Save the juices that flow from the bird when deboning because this liquid con!ains a great deal of natural gelatin and will help keep the birl moist if you should decide to store the meat in the refrigerator. The chicken is ready to serve or use.
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