Chinese Poached Chicken
 
 
Chinese poached chicken (白斩鸡) with ginger spring onion and cilantro oil. Traditionally served whole during CNY to represent togetherness and unity.
Author:
Recipe type: Chicken Recipes
Cuisine: Cantonese
Serves: 6
Ingredients
  • 1 whole chicken - about 900 g (preferably free range chicken)
  • 10 g ginger - cut into 4 or 5 slices
  • 4 stalks spring onion - tied into a knot
  • 5 L water (or enough to cover the chicken by an inch)
For Brushing the Chicken
  • 1 tsp sesame oil (use more if required)
Dipping Sauce
  • ¼ cup peanut or vegetable oil
  • 60 g ginger - grated or chopped finely
  • 20 g spring onions - finely chopped
  • 15 g coriander - finely chopped
  • ½ tbsp light soy sauce (or to taste)
  • ¼ tsp salt
Garnish
  • Coriander
  • Spring onions
Equipment Used
  • Big stock pot
  • Small saucepan
  • Kitchen scissors
  • Kitchen timer
  • Tongs
  • Blender
  • Cleaver
Instructions
  1. Prep chicken. Bring water to a boil in a big and deep pot. While waiting for the boil to heat up, clean the chicken. Remove all innards from the chicken's cavity. Snip off the feet, head, buttocks and extra fat with a pair of kitchen scissors and pull out any stray feathers. Rinse thoroughly. Stuff the chicken's cavity with ginger and spring onion.
  2. Simmer. Once the water boils, carefully lower the chicken (neck down if cavity is stuffed with aromatics) into the water and blanch 3 times. Then submerge the chicken into the pot and simmer on low heat for 15 minutes.
  3. Poach. Turn off heat and let the chicken gently poach in the stock for about 20 minutes undisturbed. (See note) When the poaching time is up, use a chopstick and poke it into the thickest part of the chicken. If the liquid that comes out is clear, the chicken is done. If not, poach for a few more minutes. Another way to check is if it registers 75°C on an instant-read thermometer on the thickest part of the chicken. I usually lift up the chicken a few minutes after it floats up.
  4. Cool. Carefully remove the chicken from the pot and empty the cavity. Prepare an ice bath and submerge the chicken inside for a few minutes to stop the cooking process completely. Remove and brush sesame oil all over the chicken. Set aside.
  5. Prepare dipping sauce. Mix grated ginger, chopped spring onions, coriander and salt in a medium-sized bowl. Heat up oil in a saucepan till it is almost smoking. Turn off heat. Pour the hot oil onto the sauce ingredients. You will hear a sizzling sound. Add light soy sauce to taste.
  6. Chop and plate up. When ready to serve, chop the cooled chicken into pieces and arrange on a serving plate. Garnish with some spring onions and/or coriander. Serve with the dipping sauce.
Cooking Notes
1. Poaching time will depend on the size of the chicken. If the chicken is more than 1 kg, poach it for an extra 10 minutes or so.
Recipe by Souper Diaries at https://souperdiaries.com/chinese-poached-chicken/