"In a pot" recipes are about two things: clean and simple flavors, and a highly aromatic and delicious broth. It's one of the best things you can do with a whole chicken—much quicker than roasting it whole, and, especially in spring, much more versatile for how it can make use of various vegetables. I found this gluten-free version in Barbara Kafka's The Intolerant Gourmet: Glorious Food without Gluten and Lactose, and was surprised at how good it tasted for something that came together in less than 30 minutes.
Why I Picked This Recipe: Barbara Kafka is a cookbook writer I deeply respect, and though I don't personally avoid gluten and dairy (and often shy away from books that advertise themselves as such), I'll try pretty much anything with her name on it. I was also intrigued by her Chinese variation on what I perceive as a classic French dish.
What Worked: Rather than relying on caramelization of the chicken to build flavor, the secret is in the alchemical way the both ingredients combine. And the broth itself was absolutely marvelous: a subtle blend of chicken stock, (gluten-free) soy, garlic, ginger, and the soaking liquid from dried shitake mushrooms. It was the absolute highlight of this dish. I also liked the tenderness of the chicken, which was skinless and simply simmered in the pot (don't let it boil to avoid the chicken getting stringy). And since all the fat is trimmed from the chicken before cooking, this was a remarkably low-fat dish.
What Didn't: My only small complaint was that whites of the scallions went in too late, and I prefer them to be soft rather than crunchy. So I rewrote the recipe to add them at the beginning.
Suggested Tweaks: A whole chicken is the economical way to do this, but it can be a hassle to cut up the serving pieces and skin them all. A mix of boneless, skinless thighs and breasts would cut down on prep time. Also, snow peas are only one option: spring peas, snap peas, even asparagus would all work in this dish.
- Yield:serves 4
- Active time: 25 minutes
- Total time:30 minutes
- 4 cups low sodium homemade or canned chicken broth
- 1/2 ounce dried shitake mushrooms
- 1 whole chicken (about 4 pounds), cut into thighs, breasts, legs, and wings, skinned and trimmed of excess fat
- 6 medium cloves garlic, smashed and peeled
- 1-inch piece ginger, cut into thin matchstick
- 1 whole star anise
- 8 scallions, whites cut into 2-inch pieces, greens cut into 1-inch pieces
- 1/2 cup gluten free soy sauce (or substitute regular soy sauce)
- 1 (8-ounce) can sliced water chesnuts, drained and rinsed
- 4 ounces snow peas, ends trimmed
- 3 cups cooked white rice, for serving
Heat 1 cup of stock in a small saucepan until warm, then soak the mushrooms in the warm stock for 15 minutes. Remove mushrooms, then strain the liquid through a coffee filter to remove sediment. Reserve mushrooms and liquid.
Cover chicken pieces with remaining stock in a large, wide pot. Add garlic, ginger, star anise, and scallion whites. Cover and bring to a boil. Add mushroom soaking liquid and soy sauce and bring back to a boil. Add mushrooms and simmer until chicken is barely cooked through, about 5 minutes longer.
Add water chestnuts, scallion greens, and snow peas, and stir well to submerge them in cooking liquid. Cover and bring back to a gentle boil and cook until snow peas are cooked but still barely crunchy, 2 to 3 minutes.
Divide the cooked rice between 4 bowls and top with the chicken pieces. Ladle the broth equally between bowls and scatter the vegetables around the chicken. Serve immediately while still warm.