Chinese Mother Makes Traditional Boiled Chicken Dish - Pak Jam Gai Recipe

soy sauce

🥗Healthier: tamari

💰Cheaper: salt + water

Tamari is gluten-free, while salt and water are budget-friendly alternatives.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is more affordable.

jasmine rice

🥗Healthier: brown rice

💰Cheaper: white rice

Brown rice is more nutritious, while white rice is generally less expensive.

whole chicken

🥗Healthier: skinless chicken

💰Cheaper: chicken thighs

Skinless chicken is lower in fat, while thighs are often cheaper than whole chickens.

Wash the whole chicken and score between the bigger joints of the carcass.

Fill a big pot or wok with water and bring it to a boil.

Once boiling, add a handful of finely sliced ginger to the water.

Chop off the dried frayed ends of a bunch of spring onions and add them to the water for flavor.

Place the whole chicken into the pot of boiling water, ensuring the water gets into the cavity.

Manipulate the chicken to allow water to flow inside, starting the cooking process.

Reduce the heat to a low simmer and cover the pot with a lid.

Cook the chicken for one hour, turning it over halfway through the cooking time.

After half an hour, carefully turn over the chicken and place it back into the simmering water.

After one hour, check if the chicken is cooked by pricking it with a fork; if no pink liquid comes out, it's ready.

If the chicken is nearly ready, switch off the heat, cover, and let it sit for another 10 minutes.

After 10 minutes, carefully remove the chicken from the pot and let it cool for 5-10 minutes before carving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens