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This delicious recipe comes from Martha's friend Li Pei Mei.

Martha Stewart Living, May 2007


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Ingredient Checklist


Instructions Checklist
  • Stuff chicken cavity with cilantro and ginger, and then tie together legs with kitchen twine. Transfer chicken to a large heatproof bowl.

  • Place bowl with chicken onto a rack fitted in a large pot, and add enough hot water to pot to come about halfway up sides of bowl. Add enough cold water to bowl to cover chicken.

  • Cover pot, and bring water to a boil over high heat. Reduce heat to medium-high. Simmer until an instant-read thermometer inserted into the thickest part of thigh (avoiding bone) registers 165 degrees, about 1 hour, adding more water to pot as needed to maintain water level.

  • Transfer chicken to a cutting board, and set broth aside. Cut chicken into 6 pieces. Divide chicken and broth among bowls. Serve with sauces and mustard.