Barbara Kafka's Chinese Chicken in the Pot

Name: Barbara Kafka's Chinese Chicken in the Pot
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Chinese, Asian
Ingredients: 946 milliliters low sodium homemade or canned chicken broth; 710 milliliters cooked white rice, for serving; 6 medium cloves garlic, smashed and peeled; 1 inch ginger, cut into thin matchstick; 14 grams dried shitake mushrooms; 8 scallions, whites cut into 2-inch pieces, greens cut into 1-inch pieces; 113 grams snow peas, ends trimmed; 118 milliliters gluten free soy sauce (or substitute regular soy sauce); 227 grams sliced water chesnuts, drained and rinsed; 2 kilograms whole chicken (about , cut into thighs, breasts, legs, and wings, skinned and trimmed of excess fat; 1 whole star anise

Barbara Kafka's Chinese Chicken in the Pot might be just the main course you are searching for. One portion of this dish contains around 49g of protein, 34g of fat, and a total of 681 calories. This recipe covers 31% of your daily requirements of vitamins and minerals. This recipe serves 4. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes roughly 30 minutes. If you have chicken broth, rice, ginger, and a few other ingredients on hand, you can make it. To use up the whole star anise you could follow this main course with the Mini Star-Anise Scones as a dessert. This recipe is typical of Chinese cuisine.

Instructions

Heat 1 cup of stock in a small saucepan until warm, then soak the mushrooms in the warm stock for 15 minutes.

Ingredients you will need

Mushrooms

Stock

Equipment you will use

Sauce Pan

Remove mushrooms, then strain the liquid through a coffee filter to remove sediment. Reserve mushrooms and liquid.

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Mushrooms

Coffee

Cover chicken pieces with remaining stock in a large, wide pot.

Ingredients you will need

Chicken Pieces

Stock

Equipment you will use

Pot

Add garlic, ginger, star anise, and scallion whites. Cover and bring to a boil.

Ingredients you will need

Star Anise

Green Onions

Garlic

Ginger

Add mushroom soaking liquid and soy sauce and bring back to a boil.

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Soy Sauce

Mushrooms

Add mushrooms and simmer until chicken is barely cooked through, about 5 minutes longer.

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Mushrooms

Whole Chicken

Add water chestnuts, scallion greens, and snow peas, and stir well to submerge them in cooking liquid. Cover and bring back to a gentle boil and cook until snow peas are cooked but still barely crunchy, 2 to 3 minutes.

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Green Onions

Water Chestnuts

Snow Peas

Divide the cooked rice between 4 bowls and top with the chicken pieces. Ladle the broth equally between bowls and scatter the vegetables around the chicken.

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Chicken Pieces

Cooked Rice

Vegetable

Whole Chicken

Broth

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Bowl

Ladle

Serve immediately while still warm.

Equipment

Ingredients

Servings:

946milliliters

low sodium homemade or canned chicken broth 710milliliters

cooked white rice, for serving 6medium cloves

garlic, smashed and peeled 1inch

ginger, cut into thin matchstick 14grams

dried shitake mushrooms 8

scallions, whites cut into 2-inch pieces, greens cut into 1-inch pieces 113grams

snow peas, ends trimmed 118milliliters

gluten free soy sauce (or substitute regular soy sauce)227grams

sliced water chesnuts, drained and rinsed 2kilograms

whole chicken (about , cut into thighs, breasts, legs, and wings, skinned and trimmed of excess fat 1

whole star anise

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are my top picks for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Lubanzi Chenin Blanc with a 4.1 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.