Chinese Food Recipes and Cooking
Chinese food need never be a once-a-week-restaurant treat again!
Free mouth watering Chinese recipes, easy to follow & cook, Chinese cooking is simply rewarding!

Chinese Recipes
Chinese Salad
Tasty Soup
Fluffy Rice
Squids & Crabs

Noodles Delight
Chicken Recipes
Succulent Pork
Beef Recipe
Fresh Fish
Lamb & Mutton
Seafood Platter
Crunchy Vegetables
Nutritious Tofu
Assorted Dim Sum
Delicious Eggs
Shrimps & Prawns

Soothing Chinese Tea
Sauces & Seasoning
Chinese Desserts
Snacks & Appetizers
Cooking Methods
Chinese Kitchen

Glossary of Ingredients
Glossary of Cooking Terms
Kitchen Guide & Tips
Measurement Conversion
Food Articles & Fun Stuff
Learn to Speak Chinese
Chinese Restaurants
International Recipes
Asian Recipes
Chinese Cook Book
Chinese Cooking Videos
New Recipes
+ Crispy Five Spice Spring Roll
+ Deep Fried Taro Paste with Minced Duck Meat
+ Braised Stuffed Whole Cabbage with Abalone and Broccoli
+ Pan Fried Freshwater Prawns in Special Sauce
+ Double-Boiled Spring Chicken Soup with Snow Fungus and Quail Eggs
+ Fried Glutinous Rice with Assorted Waxed Meats
+ Chilled Almond-Flavor Soybean Jelly with Longan
+ Spring Blossom Cold Dish Combination
+ Ginger Curry Mussel Stew
+ Tuna-filled Quinoa Croquette

Chinese Recipe : White-Cooked Boiled Chicken


2.5 liters/ 4 ½ pints water
4 slices ginger root
1 x 1.5 kg/3 lbs. chicken


15ml / 1 tbsp shredded ginger root
15ml / 1 tbsp shredded scallion
15ml / 1 tbsp oil
30ml / 2 tbsps coarse sea salt
30ml / 2 tbsps soy sauce
15ml / 1 tbsp chili sauce
15ml / 1 tbsp coarsely crushed black peppercorns


1. Pour the water into a large pan. Add the ginger and bring to the boil. Add the chicken, return to the boil and boil rapidly for 10 minutes. Reduce the heat to very low, cover and simmer for 20 minutes. Turn off the heat and leave the chicken to cool in the water.

2. When cold, drain the chicken and chop through the skin and bones into bite-size pieces. Arrange on a serving dish.

3. To make the dips, mix together the ginger, scallion, oil and 1 tsp salt in a small bowl. Combine the soy sauce and chili sauce in another bowl. Place the remaining salt and the pepper in a third bowl. Serve the dips with the chicken.

Do you like this Chinese recipe? Please share them with your friends: Bookmark and Share

There is 1 comment
D J Miles – Prescott, Az
June 29, 2010 - 14:13
Subject: White Chinese chicken


Some years ago I tried a recipe for white Chinese chicken, a method used to boil/steep a chicken that left it a lovely pure white! Is this the method you use here similar? I want to make this wonderful white chicken again!

Thank you for any reply,

D J Miles

Do you like this recipe? Have you put your own twist to it? Please do share.

? ?

Powered by TalkBack

Chinese Chicken Recipes

General Tsao's Chicken recipe , Kung Pao Chicken recipe , Lemon Chicken recipe , Cashew Chicken recipe , Stir Fried Hazelnut Chicken, Empress Chicken Wing, Drunken Chicken, Salted Chicken, Chicken Chop Suey, Mongolian Chicken, Chicken Thighs in Tangy Sauce, Sweet and Sour Chicken, Walnut Chicken, Sesame Chicken Wing, Moo Goo Gai Pan, Peking Duck recipe, Steamed Chicken Wrapped in Lotus Leaves



Custom Search
Bookmark and Share

Key in value & click anywhere outside the box to convert!

Temperature Converter

Weight Converter
*1 KG = 1000 grams.

Liquid Converter
*1 liter = 1000 ml.

New Articles
+ How to Make Chili Oil
+ All About Wontons
+ How to Make Chicken Stock
+ All About Wontons
+ How to make chicken broth...
cheap China products on
Cheap China products on  

Home :: Links Exchange :: Contact Us :: Privacy Policy :: Terms of Use :: Sitemap
Asian Recipes

Copyright © 2018 Chinese Food All Rights Reserved. Your ultimate Chinese food and Asian food recipes site.
Last Modified: 11/27/11.