Roughly chop the spring onion and add it to the chicken stock along with a pinch of white pepper and the whole clove of garlic. 250g/8oz chicken cooks just fine straight out of the fridge but I always take it out of the fridge early out of habit. Bring the chicken in the pot to the boil over high heat, then immediately turn the heat to low to keep at a simmer. In fact, I barely consider this cooking. Your email address will not be published. And hey presto! N x. Best of all, you'll already have many of the ingredients in your pantry. Crack an egg to the broth and poach for 2-3 minutes. If in the US, the boiling point varies by elevation. Because this is all you do: Bring a saucepan of water to the boil. REMOVE from heat and leave the chicken in the pot for a further 40 minutes, without lifting the lid. I have never poached chicken, but Nagi has never let me down with a recipe so I apprehensively tried this recipe, the whole time doubting my chicken would be cooked. Photography (c) Alana Dimou, Food Stylist (c) Bridget Wald, Recipe: Hong Kong-style Poached Chicken with Sand Ginger, Sue Brierley and the untold story behind the movie Lion, Photographer John Casamento's 50 years working with animals and children. Let the chicken sit in the liquid for 20 minutes. Hi Los – you can definitely add aromatics to the poaching liquid – there are so many possibilities here! While the chicken is resting in the stock, make your ginger and spring onion oil. You will need to cut the skin here and there but don’t cut into the flesh. Honestly, try it. Chan also shares her recipes for HK cooking basics including XO sauce, dumpling dipping sauce and sweet and sour sauce. 8 - Take the chicken out of the poaching liquid, transfer to a plate and cool to room temperature in the fridge before chopping. Put 3.6 litres of water, the spring onions and ginger in a large pan. I came up with the idea for this dish when thinking of my favorite dipping sauce for poached chicken, or bai qie ji (白切鸡). Serve with Sauces (below) and rice. The Cantonese traditionally serve poached chicken with a sauce made of ginger, scallion whites, oil, and salt. Top with egg and chopped spring onions. Recipes extracted from Hong Kong Local by ArChan Chan, published by Smith Street Books, RRP $39.99. Repeat the process five times. 1/2 bunch spring onion, white parts finely chopped, green parts thinly sliced. Hi Valerie, bone in isn’t suitable for this way of cooking sorry – I’d debone it remove the skin. This step will tighten the skin. Meanwhile, make the drunken chicken marinade. Put in the chicken again and turn off the heat. And we feel smug and virtuous. Set side for 20 minutes. Transfer the chicken to a small plate and set aside. Plonk in chicken breast. Up to 45 minutes, and I still do not notice any loss of juiciness in the breast. Add the chicken stock, salt and sugar and bring to the boil. poached the chicken: Place a large pot with water (enough water to cover the chicken by 5cm,about 2 finger joints) over a medium-high heat and bring just to the boil. Place the chicken maryland pieces on top of the ginger and spring onion. What country are you in? HIGH ALTITUDE locations - please see note 4. I intend to do some research on this and will update this note when I find out more - or if any readers leave definitive information about this! Place sliced Portobello mushrooms into a serving bowl. You just need to cook clever and get creative! Add dry shiitake mushrooms. This recipe works consistently every time because the chicken starts off in boiling water which is 100C/212F no matter which country, what stove, and what pot you're using! * Except at high altitudes, see recipe notes about this. Join my free email list to receive THREE free cookbooks! Place the chicken in a large stockpot filled with approximately 8 cups of cold water. I inserted a thermometer to test the thickest part of the chicken thigh. Beef, pork and seafood lovers are not forgotten with delicacies such as fried pork ribs with salad sauce, braised beef short ribs with daikon, and salt and pepper squid. Leave the chicken in the pot for another 20 mins. Bring the stock to a simmer again, then return the chicken to the pan and poach for another 20 minutes. Do not be fooled by the short ingredient list. And the chilli sauce… mmm! Also see cooking video below recipe - don't miss the Dozer cameo at the end! It is basically the sauce used for Hainanese Chicken – in fact, this whole recipe I’m sharing today is like a simpler, much faster version of Hainanese Chicken (minus the rice). This is like a (much) faster, healthier midweek version of the famous Hainanese Chicken & Rice. 4 - To make the poaching stock, pour 2 litres water into a saucepan that will fit the chicken. Rub inside and out with a little salt and set aside for 20 minutes. When boiling, remove the pan from the heat, cover with a lid and steep the chicken for 1 hour. It is bizarrely hard to take a photo that truly captures the juiciness of this chicken, but you can definitely see it in the video (below the recipe). a quick question … surely you could add some seasoning/flavouring to the poaching liquid for some added flavour? 2. 7 - Take the chicken out. Or is that just me? For today, I chose a Ginger Shallot Sauce. I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. . Another way to serve this is to put the chopped chicken in a heatproof shallow bowl. Because that is the key to this recipe: by simply leaving chicken breast submerged in boiling water and removing the saucepan from the stove, the chicken cooks in the residual heat but the falling water temperature is such that it does not allow the chicken to overcook. Loved the recipe for perfect poached chicken. Thanks for all your tips. Same directions. – Nagi x. Hungry for more? Ask the staff at your Asian supermarket if they can help you find the right one. Cooking video! Bring to the boil over high heat. Bring the water back up to the boil, plonk the lid on, then remove the saucepan from the stove. So good, you will want to put it on everything! Add a little more oil if needed … Every time I make this, I always have a twinge of self doubt, worried that when I cut into the chicken it won’t be cooked through. Is it best to just leave it as plain water? onion. Carnitas (Mexican Slow Cooker Pulled Pork). Hong Kong-born Chan's love of food developed while watching her grandmother prepare meals bursting with flavour. 9 - Meanwhile, stir the sand ginger powder through the spring onion and ginger sauce. The oil in the sauce accounts for 150 calories of the total calories shown below. Clean the chicken and remove feet and head. Bring the pan to a boil, then reduce to a simmer and leave for 20 minutes with the lid on. One of the first things my mother taught me to cook was Chinese poached chicken. … Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates. Pat chicken dry, Season whole chicken generously with salt, inside and out. This reminded me of chicken my parents cooked growing up, so thank you again Nagi for helping me recreate meals I’ve craved for a long time! Lift the chicken out of the liquid, then lower it back in again. Combine and mix ingredients in a bowl. However, as good as the perfect poached chicken breast is, I couldn’t resist serving it up with a sauce. Prepare the iced water in a similar-sized container. It will sweat and become more … When it comes to succulent chicken dishes you're spoilt for choice - poached, baked, fried, salted, stir-fried. Simple to make. Delicious flavors. Can you please let me know how I should adjust the cooking time for this recipe? It’s the sauces in this recipe that take it next level! Add the chicken and cook quickly for a minute or two until it's no longer pink. Bring to the boil. Add the sliced ginger, spring onions and Asian celery and simmer for 5 minutes. 5. Blend the sand ginger powder and fish sauce to a paste and stir into the boiling water Add the remaining ingredients and return to the boil, then reduce the heat to low. Place chicken breast in water, place lid on, bring back up to the boil. N x, true! Chicken and Ginger with Spring Onion - Chinese Recipes For All She also has tips on how to cook rice perfectly. Chicken cooks at around 65C/150F, so while the boiled water is at or above this temperature, the chicken is cooking. Bring the stock to a simmer again, then return the chicken to the pan and poach for another 20 minutes. 4. Poultry. Your email address will not be published. Turn off the heat and let the chicken gently poach in the stock for about 20 minutes. Truthfully, as a Shanghainese person, I never really got into it. Roast Goose with Plum Sauce 350. Remove chicken from water and slice. This sauce is also similar to David Chang’s recipe which I use in his Momfuku Marinated Beef Skirt Steak Ssam recipe that I shared in my early days. You can literally see the glisten of juice on each slice as I slice it with my Baby Hands. If you use a 300g/10 oz chicken breast, you must take it out of the fridge 30 minutes before cooking, per the recipe. Mix in the spring onion greens and serve. 7. So you can see for yourself how insanely juicy this perfect poached chicken breast really is! I mentioned earlier that this perfect poached chicken breast is so juicy, you can eat it plain. I love hearing how you went with my recipes! Bangers and Mash (Sausage with Onion Gravy), , boneless skinless, 250g/8.5 oz each (Note 1), , green and white part thinly sliced (1 heaped cup). Then, spoon the broth into the bowl. And wonton noodles, prawn toast and HK-style French toast. Will certainly make again (probably every other week through summer ). 4. ❤️ Or Ginger Spring Onion Sauce. After relocating to Melbourne, she worked in some of the city's top restaurants before being appointed head chef and Ricky & Pinky's. It's funny, if you've grown up with this sauce (as I have) it feels like you're eating chicken even if the sauce is being served with other meat! A chicken breast that is so perfectly cooked and so crazy juicy, you will not believe your eyes! It reached 75C / 165F. I’ve done 6 breasts in a large pot. Repeat this about ten times to warm up the chicken. That’s great to hear Harmony, thanks so much for the great feedback!! Thanks! Add the chicken … Because it always works. Serve warm with the dipping sauce. Great! Always. Notify me via e-mail if anyone answers my comment. Cook time: A 250g/8.5oz chicken breast will be done at 20 minutes, for a 300g/10oz one, I leave it for 25 to 30 minutes. spring onions, 5 fresh ginger, about 3-4cms-worth small red chillies, 2 soy sauce, 2 tablespoons bok choi, to serve (optional) How to 1. Thanks! Add miso paste to boiling water. It’s 5.52pm on Monday right now. For masterstock, dry-roast spices in a frying pan over low-medium heat until fragrant (5-6 minutes). Set aside for 15 minutes. Didn’t turn out as juicy as your version but still a LOT easier than cooking a whole chook when you want white chicken! Then pour enough water to cover the chicken… Winner! TIA , Hi Stacey, If scaling recipe up, use larger pot. 1. This foolproof method works like a charm and makes the best chicken I’ve ever made. 3 - Put the chicken in the boiling water for 1 minute, then put it straight into the iced water. So simple, so delicious. many thanks for the time you must, not just cooking, but endless typing! If using frozen chicken, it must be fully thawed before using. Hi Don, the flavour will be diluted but yet you definitely could! In Denver, water boils at 202 degrees F. In Leadville, CO it boils at 194 F. hi there Nagi. What can I use instead of oil in the sauce? Well of course, the chicken is cooked. Water, place lid on, bring back to the boil a ginger Shallot sauce packs a serious punch... 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