Home Cooking 6

methods for hainan/chinese boiled/whitecut chicken

thejulia | Dec 8, 200407:41 PM

i know there are a lot of variations in the flavorings and sauces depending on the region, but does anyone have any definitive suggestions on the poaching or steeping or boiling method to render the chicken tender and quivery? sauce suggestions are of course welcome too.

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