Boiled chicken often suffers from a reputation of paleness when compared to its golden, crispy roasted counterpart. However, David Chang, the mastermind behind the Momofuku empire, believes that dismissing boiled chicken means overlooking its delightful culinary offerings.
Chang, renowned for his culinary wisdom, ranging from one-pot mac and cheese to his endorsement of versatile Japanese cookware, presents a compelling case for exploring the potential of boiled chicken.
In a recent YouTube video, Chang revealed his preference for the incredible homemade broth that accompanies a pot of boiled chicken. He emphasizes that the adaptability of these two components—tenderly cooked chicken meat and flavorful stock—far surpasses the singular appeal of roasted chicken. Armed with these ingredients, Chang seamlessly transforms them into an array of classic dishes, spanning from humble chicken and rice to intricate chicken pot pie.
When it comes to selecting a liquid for boiling chicken, Chang endorses chicken or mushroom stock, particularly shiitake, but highlights that lightly seasoned water is sufficient. Chang adds salt and soy sauce to the water in his recipe before submerging the whole chicken and covering it with a lid.
This serves as a customizable starting point, allowing the inclusion of other preferred herbs and spices like celery salt, ginger, thyme, or onion. Additionally, if cooking for fewer individuals, smaller cuts of chicken can be used. Boiling a whole chicken typically takes 35 to 40 minutes, while individual cuts require approximately 20 to 25 minutes.
According to Chang, this method yields two unique elements—a fortified chicken broth and delicately simmered chicken meat. These can be employed in various ways, such as using the broth as a base for rice or soup. Alternatively, they can be utilized separately, with the chicken stock enhancing cooked grains or other preferred soups.
In contrast, the chicken becomes a valuable ingredient for salads, enchiladas, casseroles, or any other recipe for shredded chicken. As a bonus tip, Chang advises refrigerating boiled chicken in its broth when meal prepping, as it helps retain moisture.
With David Chang’s insightful perspective, the potential of a boiled chicken emerges, offering a realm of culinary possibilities that may pleasantly surprise even the most skeptical palates.
