Cooking Notes: White Chop Chicken
I made the white chop chicken today because I have craved it for days. Here are a few notes:
Wash the chicken carefully and make sure the skin is smooth (remove any bits of feather…my chicken was kosher so it still had remnants of the feathers stuck to its skin).
The chicken should cook in about an hour or an hour and fifteen minutes. If you cut the chicken in half and find that it is still quite pink, you can return it to the hot water for about 10-15 minutes. Be careful with the cooking time. Too much cooking time will result in a dry, overcooked chicken. I made that mistake this time and the chicken was dry in some parts.
Be sure to dry the skin well after removing the chicken from the hot water. Basting the chicken skin with salad oil or canola oil results in a juicier chicken.
Finally, try the green-onion sauce. It is simple and tangy and goes great with white, steamed rice.

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