Dave Chang's Whole Boiled Chicken Two Ways - Momofuku Goods

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I love roasted chicken. But with roasted chicken, there are only so many things you can do after it’s cooked. Boiled chicken is what I grew up with. It’s a lot more versatile—and easy. You get the meat, which we’re going to turn into chicken rice, plus you get the broth, which we’re turning into a soup.

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what you'll need

Chili Crunch $13.00 Savory Seasoned Salt $12.00 Soy & Scallion Noodles | 4 Packs $12.00 Soy Sauce $12.00 Add to Cart $0

what you need from momofuku

Chili Crunch $13.00 Savory Seasoned Salt $12.00 Soy & Scallion Noodles | 4 Packs $12.00 Soy Sauce $12.00 $0 Add to Cart $0

Ingredients

• whole chicken
• Momofuku Savory Seasoned Salt
• Momofuku Soy Sauce
• white rice
• garlic
• olive oil
• scallions
• vegetables (mushrooms, cabbage, potatoes, and more)
• butter
• Momofuku Soy & Scallion Noodles
• Momofuku Chili Crunch

Directions

Start by adding a whole chicken to a boiling pot of water seasoned with Momofuku Savory Seasoned Salt and Momofuku Soy Sauce. (You want to take the seasoning here to about 90% of what you like—we’ll finish seasoning at the end.) Cover and cook for 45 minutes, until the chicken is cooked through.

Remove the chicken from the pot and let it drain and cool in a large bowl.

While it’s cooling, start your rice. (I use my Anyday, which turns your microwave into a giant steamer.) I add about half white rice, half leftover broth from the boiled chicken and microwave it uncovered for 8 minutes. Then, I finish with a little more broth, cover it, and microwave for 2 more minutes.

While the rice is cooking, we’re going to make a scallion sauce for the chicken rice. Chop up a few cloves of garlic and add them to a pot with a few good glugs of olive oil on the stove. Cook until the garlic is sizzling, then pour over sliced scallions.

Once the chicken is cooled, slice off the breasts, then pick apart the dark meat. Bring your leftover broth to a simmer and add about three to four cups of vegetables, whatever you have in your refrigerator—for me, that’s mushrooms, scallions, a potato, and cabbage. (I also like to add a stick of butter, but that’s up to you.) Break up 2 packs of Momofuku Soy & Scallion Noodles and add those to the pot. We’re going for more of a Korean Sujebi here, so we don’t want the noodles to be perfect. Once your soup is ready, add your picked dark meat. Don’t add it too soon or the texture of chicken will be ruined. Adjust the seasoning with more Momofuku Savory Seasoned Salt and Momofuku Soy Sauce.

Serve your chicken breasts with the cooked rice, the scallion sauce, and our Momofuku Chili Crunch alongside the chicken soup.

 

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