Poached Chicken (白切鷄)
白切鷄, or Poached Chicken, is a classic Cantonese dish known for its simplicity and the flavor of the chicken itself. The chicken is poached in water with ginger and scallions, resulting in tender, juicy meat and a flavorful broth. The dish is typically served with a ginger and scallion oil sauce. Here's how you can prepare 白切鷄 at home.
Ingredients
For the Chicken:
- 1 whole chicken about 1.2 to 1.5 kg
- 1 bunch of green onions cut in half
- 2-3 slices of ginger
- Salt for rubbing the chicken
- Enough water to cover the chicken in a pot
For the Ginger and Scallion Oil:
- 1/2 cup finely chopped green onions
- 2 tablespoons grated ginger
- 1/2 cup of oil
- Salt to taste
Instructions
Prepare the Chicken:
- Clean the chicken and remove any innards. Pat it dry with paper towels.
- Rub the entire chicken with a handful of salt to exfoliate the skin. Rinse off the salt and pat dry again.
Poach the Chicken:
- Fill a pot large enough to hold the chicken with water. Add the green onions and ginger slices to the water, then bring it to a boil.
- Gently lower the chicken into the pot, breast side up. Ensure it is completely submerged.
- Bring the water back to a gentle boil, then reduce the heat to a simmer.
- Poach the chicken for about 40-50 minutes, depending on the size.
Check for Doneness:
- Check if the chicken is done by inserting a thermometer into the thickest part of the thigh. It should read 75°C (165°F). Alternatively, pierce the thigh; the juices should run clear.
Cool the Chicken:
- Once the chicken is cooked, remove it from the pot and immediately plunge it into ice water for a few minutes to stop the cooking process and tighten the skin.
Prepare the Ginger and Scallion Oil:
- Heat the oil in a small pan until hot but not smoking.
- Combine the chopped green onions, grated ginger, and a pinch of salt in a heat-proof bowl.
- Pour the hot oil over the green onion and ginger mixture and stir well.
Carve the Chicken:
- Remove the chicken from the ice water and pat dry.
- Carve the chicken into pieces, arranging them on a serving platter.
Serve:
- Serve the poached chicken with the ginger and scallion oil on the side.
- The chicken can also be served with the broth it was cooked in, seasoned with a little salt.
