盐鸡Salt Chicken
Yán jī
Chicken legs and thighs parboiled, then slow-simmered in a spiced, soy-and-fish-sauce stock until tender. The stock becomes the sauce or a noodle broth.
- Time
- 20 min hands-on, 2 h total
- Makes
- servings
- Chapter
- 炖煮 Braises and simmers
- Source
- From Eric's recipe notebook
配料 Ingredients
Seasoning
Spice pouch
做法 Method
Parboil
Put 2 chicken legs and 2 chicken thighs in a pot and cover with cold water.
Bring to a boil on high, about 10 minutes, until the water boils and the scum rises.
Drain, then rinse the chicken and the pot clean.
Slow cook
Return the chicken to the pot and cover with fresh water. For a deeper flavor, use some beef or chicken stock in place of part of the water.
Add the seasonings, from sesame oil or hot sesame oil through white pepper, to taste.
Fill a spice pouch with 1 cinnamon stick, 1 bay leaf, 3 star anise, black peppercorns and chili flakes. Drop it in and hold the string under the lid so it is easy to fish out.
Bring to a boil, then lower the heat to a gentle simmer.
Simmer about 1½ hours, until the meat is tender.
Serve
Serve the chicken over rice with the stock spooned on as sauce, or over noodles in the broth.
