Salt-Braised Chicken
A simple dish that best showcases chicken's natural flavor. Tender, fragrant chicken pairs with refreshing pickled vegetables to make a perfect rice-topping combination.
Ingredients
free-range chicken (washed and set aside)
1/4
basil (hard stems removed, washed; used to line the plate)
to taste
pickled cabbage (cabbage, served on the side)
to taste
basic white braising broth (see page 9 for recipe)
to taste
Instructions
1
Prepare the ingredients
Remove the hard stems from the basil and wash it. Wash the free-range chicken and set aside.
2
Braise the chicken
Bring the braising liquid to a rolling boil over high heat, add the chicken and cook briefly, skim away any foam, then reduce to low heat and braise the chicken until tender and cooked through (Fig. 1). Remove the chicken, drain well, and let it cool.
3
Chop and plate
Line a serving plate with the basil. Chop the chicken into pieces (Fig. 2) and arrange on top of the basil. Drizzle with a little of the braising liquid and serve with the pickled cabbage on the side.
