FOOD NEWS
David Chang Really Wants You To Boil A Whole Chicken (Just Like At Momofuku)
By Carly Weaver
Although "whole boiled chicken" doesn't sound glamorous or appetizing, this dish graces the menu across Chef David Chang's Momofuku restaurants — like the boiled whole chicken at Majordomo served with rice, domojang, ginger scallions, hand-torn noodles, and soup. Chang makes boiled chicken more than any other recipe and is here to change our minds about the dish.
Chang is a big believer in boiled chicken because of its versatility, as you get the juicy meat and broth it creates, which can be repurposed in many different ways. He makes boiled chicken by adding soy sauce and seasoned salt to the boiling water (to about 90% full seasoning), then plops in the whole chicken, boiling for 35 to 40 minutes.
Chang uses some of the broth to make flavorful rice and tops it with the tender, sliced chicken breast, which he enhances with chili crunch and scallion oil. He then creates a delicious soup using the rest of the broth by adding veggies like mushrooms, potatoes, cabbage, and dried noodles, adding the remainder of the chicken meat right before serving.