Sichuan Boiled Chicken Breasts

Sichuan Zhu de Ji Xiong (四川煮的鸡胸)

Delicious, healthy chicken breasts are boiled with ginger and spices until tender and juicy, making it the perfect base for numerous cold chicken dishes.

Traditionally, Boiled Chicken has a rather subtle flavor, relying on the bold sauces to do add intense flavor. The chicken is usually just boiled with ginger, scallion, and a splash of Shaoxing rice wine. However, I enjoy enhancing the flavor just a bit by adding further spices and aromatics. These include Sichuan peppercorns, garlic, and even a few red chilies. Salt, chicken stock, chicken bouillon, and MSG are also great additions for making delicious boiled chicken. While boiled chicken should never have an overwhelmingly strong flavor, the chicken should still be rich. The goal is to enhance the natural chicken flavor as much as possible to compliment the flavor of the later sauces.

(If this is your first time making a Cold Chicken Dish and are unaware of the sauce’s flavor, it’s best to keep things simple. Once you know the sauce well, you can easily adjust the flavor of the Boiled Chicken Breast to compliment the sauce).

I created this recipe as a quick and easy alternative to the classic boiled chicken used in many Sichuan cold chicken dishes. Chicken breast was ideal because it's boneless, usually skinless, and pairs well with the numerous oil-based sauces common to cold chicken dishes. White meat more easily absorbs the flavors and oils, because dark meat is naturally fattier. Boneless, skinless chicken breasts are cheap, convenient, and require little preparation.

There are certain Cold Chicken Dishes that utilize either a whole chicken or half a chicken such as Mouthwatering Chicken (口水鸡). This style of boiled chicken will still have the bones and skin intact, and since the chicken must be cut in a specific way, will not be quite as quick or easy to prepare. Directions on how to prepare chicken for Mouthwatering Chicken, and other such dishes, can be found by clicking on the following link: Sichuan Boiled Chicken.

Boiled Chicken Breasts are perfect for making the following Cold Chicken Dishes: Bang Bang Shredded Chicken (棒棒鸡丝), Red Oil Chicken Bites (红油鸡块), Sizzling Pepper Chicken Slices (椒麻鸡片), and Sizzling Spicy Chicken Slices (麻辣鸡片).

Prep Time: 5 min

Cook Time: 30 min

Total Time: 35 min

Serving: 4 people

Ingredients

2 Chicken Breasts

Soup
3 Liters of Water
1/2 cup Chicken Stock (Omit if Using Chicken Bouillon)
1/4 cup Shaoxing Rice Wine
1/2 Tbsp. Salt

Aromatics
2 cloves of Garlic (Smashed; Optional)
1 4-inch white stalk of Big Scallion (大葱) (OR 3 green stalks of Scallion香葱; Tied in a knot)
1 2-inch block of Ginger (Smashed)

Seasonings
2 Dried Red Chilies (Optional)
2 tsp. Chicken Bouillon (Optional; Omit if using Chicken Stock)
1 tsp. Sichuan Peppercorns
1/2 tsp. MSG (Optional)

Directions

1.) Wash the Chicken Breasts, place them in a large pot, and fill the pot with the Soup ingredients (Water, Chicken Stock, Shaoxing Rice Wine, and Salt).

2.) Heat the pot on high and as the Soup heats, quickly prepare the Aromatics (Garlic, Scallion, and Ginger), adding each to the pot.

3.) Skim away any scum that rises to the surface so that once boiling, the Soup will be relatively clear.

4.) After the Soup reaches a boil, reduce the heat to low and add the Seasonings (Red Chilies, Chicken Bouillon Powder, Sichuan Peppercorns, and MSG).

5.) Simmer the Chicken Breasts in the Soup for about 25 to 30 minutes or until fully cooked. Turn off the heat, remove the Chicken Breasts from the Soup, and allow them to cool completely.

(DO NOT discard the Soup! This Soup is often an integral ingredient in the sauces for Cold Chicken Dishes. These sauces can be prepared while the Chicken is cooling. If the Chicken is needed immediately, the Chicken Breasts can be plunged into an ice bath. However, my personal preference is to allow the Chicken to cool naturally).

6.) Once the Chicken Breasts have cooled, they can be cut into chunks (鸡块), slices (鸡片), or shredded (鸡丝). Usually, the Chicken will be arranged in a dish atop some complimentary vegetables like Cucumber, Celery, or Scallion. The sauce will be poured over the Chicken and the finished Cold Chicken Dish will then be served.

 

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