Life In Full Flavor@LifeInFullFlavor · recipes, food stories and history by Chef Luca De Santis
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A whole chicken cooked in its own juices with onions and spices in a sealed heavy pot, with a dipping sauce.
Cooking without water in heavy sealed pots became popular with cast-iron and 'waterless' cookware; the onions and chicken release enough liquid to steam everything.
The name: The name refers to a cooking method where chicken is cooked without adding water. Instead, the chicken releases its own juices, creating a naturally rich, concentrated flavour
| Ingredient | EUg · ml | UScups · spoons |
|---|---|---|
| whole chicken cut in pieces | ≈ 1½ kg | ≈ 3¼ lb |
| onions thickly sliced | ≈ 300 g | ≈ 2 onions |
| garlic | ≈ 40 g | ≈ 1 head |
| ginger sliced | ≈ 20 g | ≈ 1 thumb |
| spring onions | ≈ 60 g | ≈ 4 stalks |
| soy sauce | ≈ 30 ml | ≈ 2 tbsp |
| salt | ≈ 10 g | ≈ 2 tsp |
| black pepper | ≈ 2 g | ≈ 1 tsp |
| paprika | ≈ 3 g | ≈ 1 tsp |
| soy sauce lime and chili, for the dipping sauce | ≈ 80 ml | ≈ ¼ cup |
≈ amount suggested from similar recipes
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Also used: heavy pot with tight lid (cast iron or waterless cookware) · tongs · meat thermometer
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