Boiled Chicken

Ingredients

• a spring chicken
• half a tumblerful of soy
• one quarter tumblerful of Chinese wine
• a little green ginger and onions

Method

1. 1

   Boil chicken in water for half an hour.

2. 2

   Add soy, Chinese wine, ginger, and onions, then boil for another 20 minutes.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 51. The excerpt below is the record exactly as published.

Boiled Chicken) (Ningpo Yellow Fish) Haw-Jeu Haw-Tze-Hai-Sung (Shrimp Balls) (Sea Slugs) Chun-Cheu Ching Tung Hoo-Ta (Stuffed Chitlings) (Boiled Ham) Sau-Tszu Saw-Ah (Roast Pig) (Roast Duck) Ching Tun Dee Pon Leang-bu-Chee (Boiled Pork) (Chicken Salad) Tsau-chea-pea E Woo-Ku-Day (Fried Chicken) (Pigeons' Eggs) Tsau-yue-pea Haw-tsze Bau Sung Doo-Zar-Har (Fried Sliced Fish) (Bamboo Shoots) (Boiled Crabs) Yan ja kuai Kwo mien-kwei (Dough-nuts) (Tartlets) Yan Fen (Vermicelli Soup) Ching Mi fan (Boiled Rice) Ch'a shui (Tea) 106 CHINA (South-East) Ee-woo. (Birds' Nest). Birds' nests mostly come from Shang-Hal-Kwan. To prepare, first soak in boiling water, then allow to stand for forty-eight hours, after which wash carefully in clean water, and see that all sand and feathers are removed. Take two and place them in two pints of well-seasoned chicken stock, and boil for one hour over a small fire. Before serving put in one tablespoonful of sugar. Yue-tszu. (Sharks' Fins.) The butt part is useless, only the fin can be used. Take two ounces and steep for an hour, change the water and wash thoroughly to remove all sand and slime ; boil in two pints of water for half-an-hour, then pour off the water, then boil in one and a half pints of well-seasoned chicken soup for half-an-hour. Hong-sa.u-chee. (Boiled Chicken.) Put a spring chicken in a pan, pour over enough water to cover, boil for half-an-hour, then add half a tumbler- ful of soy, one quarter tumblerful of Chinese wine (Lao Chu or Sam Shu) with a little green ginger and onions cut very fine. Boil over a gentle fire for twenty minutes. Madeira is a good substitute for Chinese wine. Chinese soy is the same as made in Japan. Tsu-lue-Wohung. (Ningpo Yellow Fish.) Fry in lard until both sides are well browned and crisp, then add a quarter tumblerful of vinegar, quarter 107 BANQUETS OF THE NATIONS tumblerful of wine, and half a tumblerful of soy

Cook this with the app: pantry check, scaling, and the assistant.