Boiled Chicken with Vietnamese White Pepper Dipping Sauce
Boiled Chicken with Vietnamese White Pepper Dipping Sauce
Ingredients
For the Vietnamese White Pepper Dipping Sauce
- 2 Thai chilies, stems removed
- 1 teaspoon salt
- 2 tablespoons granulated sugar
- 4 tablespoons sweetened condensed milk
- 1 lime, juiced
- 4 kumquats, juiced
- 1 tablespoon black peppercorns
For the Boiled Chicken
- 6 1/2 quarts water
- 3 whole free-range chickens, about 2-3 pounds each, cleaned
Instructions
- 1
Prepare the ingredients for the dipping sauce. Remove the stems from the Thai chilies. Juice the lime and kumquats.
⏱️ 5 min
- 2
Combine the Thai chilies, salt, granulated sugar, sweetened condensed milk, lime juice, kumquat juice, and black peppercorns in a blender. Blend until the mixture is completely smooth and creamy.
⏱️ 3 min
- 3
Pour the finished dipping sauce into a small serving bowl. Cover and refrigerate for at least 30 minutes to allow the flavors to meld and the sauce to thicken slightly.
⏱️ 2 min
- 4
In a large stockpot, bring 6 1/2 quarts of water to a rolling boil over high heat.
⏱️ 10 min•🌡️ 212
- 5
Carefully submerge the three whole free-range chickens into the boiling water. Reduce the heat to maintain a gentle boil and cook for approximately 45 minutes, or until the chickens are fully cooked through and tender. An instant-read thermometer inserted into the thickest part of the thigh (without touching bone) should register 165°F.
⏱️ 45 min•🌡️ 165
- 6
Once cooked, carefully remove the chickens from the pot and let them rest for a few minutes before carving or tearing into pieces. Serve the warm boiled chicken alongside the chilled Vietnamese white pepper dipping sauce. Guests can tear off pieces of chicken and dip generously into the sauce.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Boiled Chicken with Vietnamese White Pepper Dipping Sauce
Ingredients
For the Vietnamese White Pepper Dipping Sauce
- 2 Thai chilies, stems removed
- 1 teaspoon salt
- 2 tablespoons granulated sugar
- 4 tablespoons sweetened condensed milk
- 1 lime, juiced
- 4 kumquats, juiced
- 1 tablespoon black peppercorns
For the Boiled Chicken
- 6 1/2 quarts water
- 3 whole free-range chickens, about 2-3 pounds each, cleaned
Instructions
- 1
Prepare the ingredients for the dipping sauce. Remove the stems from the Thai chilies. Juice the lime and kumquats.
⏱️ 5 min - 2
Combine the Thai chilies, salt, granulated sugar, sweetened condensed milk, lime juice, kumquat juice, and black peppercorns in a blender. Blend until the mixture is completely smooth and creamy.
⏱️ 3 min - 3
Pour the finished dipping sauce into a small serving bowl. Cover and refrigerate for at least 30 minutes to allow the flavors to meld and the sauce to thicken slightly.
⏱️ 2 min - 4
In a large stockpot, bring 6 1/2 quarts of water to a rolling boil over high heat.
⏱️ 10 min•🌡️ 212 - 5
Carefully submerge the three whole free-range chickens into the boiling water. Reduce the heat to maintain a gentle boil and cook for approximately 45 minutes, or until the chickens are fully cooked through and tender. An instant-read thermometer inserted into the thickest part of the thigh (without touching bone) should register 165°F.
⏱️ 45 min•🌡️ 165 - 6
Once cooked, carefully remove the chickens from the pot and let them rest for a few minutes before carving or tearing into pieces. Serve the warm boiled chicken alongside the chilled Vietnamese white pepper dipping sauce. Guests can tear off pieces of chicken and dip generously into the sauce.
⏱️ 5 min