My Goals & Discoveries
Simple, streamlined approach
Starting with ground pork avoids the need to hand-chop meat. Treating it with a baking soda solution before cooking helps the meat retain juices, allowing us to shorten the cooking time but still produce meatballs that are juicy and tender.
Pure, mild, savory flavor
Lightly seasoning the pork with soy sauce, Shaoxing wine, sugar, scallion, fresh ginger, and white pepper produces meatballs with well-rounded but still porky flavor.
Light, springy, unctuous texture
Beating the pork mixture in a stand mixer causes its sticky proteins to link up into a strong network that traps the pork’s fat and moisture, resulting in a texture that is resilient and unctuous. Steaming the meatballs for 90 minutes in the oven breaks down the pork’s collagen so that the meatballs are tender.
Softened cabbage and noodles
Adding the cabbage during the last 30 minutes of cooking allows it to soften and absorb the flavor of the chicken broth without turning to mush. Soaking rice vermicelli in just-boiled water softens the noodles but doesn’t overcook them.
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Start Free TrialAbsolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!
Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.
Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!
John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.