A classic Cantonese dish featuring tender, succulent chicken served with a fragrant sand ginger and scallion oil. The dish retains its natural flavors, with smooth, silky skin and juicy meat.
Poached Chicken (Serves 3-4)
I. Ingredients Preparation
Main Ingredient: 1 Qingyuan chicken or Sanhuang chicken (about 1.5-2 lbs, choose a chicken with firm meat and thin, soft bones) Seasonings: Galangal root 50g Scallions 3 stalks (spring onions preferred) Ginger 1 piece Condiments: Salt to taste Peanut oil or vegetable oil as needed Light soy sauce 3 tbsp Water as needed
II. Cooking Steps
- Chicken Preparation Clean the chicken, trim the nails on the claws, remove the innards and chicken butt, and pat dry the surface with kitchen paper. Slice the ginger, place a few slices inside the chicken cavity, and reserve the remaining slices.
- Boiling the Chicken Prepare a large pot, add enough water (enough to cover the chicken), add the remaining ginger slices, and bring to a boil over high heat. After the water boils, hold the chicken by the neck and dip the chicken body into the hot water for 10 seconds, then lift it up. Repeat this process 3 times (this step is called “three dips and three lifts” to evenly heat the chicken skin and achieve a smooth and tender texture). Place the whole chicken in the pot, reduce the heat to low, and keep the water simmering (small bubbles appear on the surface). Cook for 20-25 minutes (adjust the time according to the size of the chicken. You can insert a chopstick into the thickest part of the chicken thigh; if no bloody water comes out, it’s cooked). After cooking, immediately remove the chicken and soak it in ice water for 10 minutes (to make the chicken skin contract and become crispier), then drain and set aside.
- Cutting and Plating Cut the chicken into pieces, and when plating, place the chicken skin朝下 and the meat朝上 to create an attractive presentation.
- Making Ginger and Scallion Oil Peel and wash the galangal root, and chop it into fine pieces. Wash the scallions and chop them into flower segments. Heat some peanut oil in a pan until it reaches 60% heat, add the chopped galangal and scallions, and stir-fry over low heat until fragrant. Add a little salt to taste, and turn off the heat. Pour the hot oil with galangal and scallions over the cut chicken, and then drizzle with light soy sauce.
III. Tips
Chicken Selection: Qingyuan chicken or Sanhuang chicken is best for boiled chicken, as they have tender meat and thin, crispy skin. Boiling Temperature: When boiling the chicken, keep the water simmering to avoid vigorous boiling, which may break the chicken skin and affect its appearance. Ice Water Soak: Soaking the cooked chicken in ice water immediately can make the chicken skin crispier and improve its texture. Cutting Technique: Use a sharp knife to cut the chicken along the joints to keep the meat intact. Ginger and Scallion Oil: Adjust the ratio of galangal and scallions according to your personal taste. If you prefer a stronger galangal flavor, add more galangal.
IV. Serving
Serve the boiled chicken with ginger and scallion oil. It is tender, juicy, smooth, and authentic, representing the essence of classic Cantonese cuisine. It can be served with rice or as a cold dish.
