This is one of the simplest, tastiest and useful ways to cook chicken that I know. Crystal chicken is a meal in its own right, or perfect for adding to salads, sandwiches, stirfries and other dishes. I also make an Asian-flavoured chicken rice soup from the cooking liquid.
The main thing is not to remove the lid throughout the cooking process. A pot with a glass lid would be helpful in determining when the chicken hits the boiling point, but I manage fine without one. The recipe comes from our long-time family friend Margo.
Crystal chicken
(serves 4)
- 1 whole chicken
- 3 slices fresh ginger
- 3 cloves garlic, peeled
- sliced green onions, plum sauce and pickled ginger to serve
- Put the chicken in a large pot with the ginger and garlic. Fill with cold water until the chicken is completely covered.
- Put a lid on the pot, and set it over a very low heat. Slow bring to a boil, then let it boil for just two minutes before taking it off the heat. Let it sit for an hour, but do not remove the lid or even take a peek.
- Return the pot to the heat and slowly bring to the boil again. Let it boil for just two minutes before taking it off the heat.
- Let the chicken cool in the covered pot until it reaches room temperature.
- Drain the chicken, reserving the stock. Pull the meat off the bones, cutting the breasts into large chunks.
- Arrange the chicken pieces on a platter garnished with spring onions, with plum sauce for dipping and pickled ginger on the side.
Ten More Bites 
Nice to see the old favorite living on in such a fancy setting
It’s one of the best ways to cook chicken that I know.
Andrea, you shared this recipe with me many years ago and it is still to this day my ‘go to’ chicken recipe. It’s the basis for so many chicken dishes, I even use it for Greek avgolemeno, which is an egg and lemon soup.
So I did! Avoglemono – I haven’t had that in ages… I’ll ask you for the recipe sometime – I’m sure it would go down well with the kids…