Boiled Chicken with Ginger

I boiled a whole chicken today using instructions from my brother-in-law Michael.

The flame on the stove was turned up until the water reached a boil and then turned way down.  The chicken continued to simmer on the stove for about 45 minutes until the internal temperature of the chicken was at least 165 degrees (it was actually over that).  By the time I had taken the chicken out and took the photo, the internal temp had already dropped to 160 degrees.

The water was only flavored with chopped ginger and salt, but lemongrass and onions would have also been nice if I had some.  Many Chinese will mince up garlic, scallions and soy sauce and use it as a dip.

Turned out great!  Remember to cover up the chicken after taking it out from the water or it will dry up!

Thanks to my brother-in-law Michael for the instructional tips!!  Worked out great!