This Poached chicken Cantonese style uses a whole chicken and can be shared during Chinese New Year for a warming family dinner. It couldn’t be healthier, having been poached in water, ginger and shallots! What is more the leftover broth can be used for other recipes including soups or a curry. Serve the chicken with a bowl of fluffy brown or white rice, or quinoa for that extra kick of health. Inspired by Bill’s recipe on The Woks of Life blog, here.
- 1 Whole The Meat Club Chicken
- 2 scallions
- 5 slices ginger
- 3 tablespoon scallions (spring onions)
- 2 tablespoon ginger
- 3 tablespoon oil
- Dash of soy sauce
- Pull chicken from the fridge and bring to room temperature (trying to poach a cold chicken right out of the refrigerator will result in uneven cooking or undercooking).
- Clean the chicken by rinsing it under cold water and set aside.
- Fill a large pot with water, just enough to submerge the chicken completely (but do not put chicken in yet).
- Add 2 scallions and 5 slices of ginger to the pot and bring to boil.
- Once boiling, slowly lower the chicken into the pot, and bring to boil again then turn the heat down and keep to a simmer.
- Cover the pot, simmer slowly and cook for about 35-40 minutes (depending on the size of your chicken).
- Poke a chopstick or skewer into the thigh to check for doneness. If the juices run clear, it’s done.
- Carefully lift the chicken out of the pot and transfer it to a large bowl of ice water. Cool completely.
- While the chicken is cooling, make the sauce by mixing all the ingredients together.
- Remove chicken from the ice water and brush lightly with oil.
- Carve the chicken into pieces, dip in sauce and enjoy with rice or quinoa.