Ingredients
– 1.5 to 2 kilograms whole chicken for the base of this tender dish
– approximately 50 grams fresh ginger (3 slices) to add warmth and eliminate strong poultry odors
– 3 to 4 scallions to add a fresh, mild onion flavor to the poaching liquid
– 1 tablespoon salt to enhance taste and keep the meat moist
– enough water to fully cover the chicken for gentle poaching
– 2 teaspoons sesame oil for brushing after cooling to provide a nutty finish
– 2 tablespoons soy sauce for the dipping sauce to add savory depth
– 1 teaspoon sesame oil for the dipping sauce for extra aroma
– chili to taste for the dipping sauce to add heat
– about 1.5 kilograms firm tofu for a vegan protein substitute
– equivalent amount seitan for a vegan protein substitute
– 2 tablespoons gluten-free certified soy sauce for the dipping sauce
– 1.5 to 2 kilograms skinless chicken breast for a low-calorie option
– 1 teaspoon sesame oil (limit) for the low-calorie option
Instructions
1-First, clean the whole chicken thoroughly, removing any excess fat, then pat it dry and set it aside to prepare for poaching.
2-Next, fill a large pot with enough water to submerge the chicken, and add the ginger slices and scallions to infuse the broth with aroma.
3-Bring the water to a boil, carefully lower in the chicken, and reduce to a gentle simmer for even cooking that keeps the meat moist.
4-Poach for 40-50 minutes until fully cooked, adjusting based on the chicken’s size, and focus on that rest period after boiling for the best results.
5-Remove the chicken and plunge it into an ice bath right away to stop cooking, firm up the skin, and lock in juices as per traditional methods.
6-Once cooled, pat dry and lightly brush with sesame oil for a shiny finish, enhancing the natural taste before slicing.
7-Finally, slice the chicken and serve with the dipping sauce made from soy sauce, sesame oil, and chili, adapting as needed for dietary preferences.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🌡️ The key to tender chicken is maintaining a gentle simmer – never let the water boil vigorously after adding the chicken
❄️ The ice bath is crucial for stopping the cooking process and creating that signature smooth, firm skin texture
🔥 Pouring smoking hot oil over the ginger and scallions releases their aromatic oils, creating the authentic sauce flavor
- Prep Time: 20 minutes
- Cooling Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Poaching
- Cuisine: Chinese (Cantonese)
- Diet: Gluten-Free (use tamari instead of soy sauce)
Nutrition
- Serving Size: 1 serving (about 300g chicken)
- Calories: 320
- Sugar: 2g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 120mg