CANTONESE POACHED CHICKEN (BAI QIE JI)
Authentic Chinese Poached Chicken (白切鸡 - bai qie ji), or "white cut chicken," is a special dish. It is both deceptively simple and delicious, served with minced ginger, scallions, oil, and salt.
Provided by Bill
Categories Chicken and Poultry
Time 1h10m
Number Of Ingredients 8
Steps:
- Make sure your chicken is at 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, paying special attention to the cavity. Any giblets should already be removed but there may still be organs on the inside that should be removed or sometimes stray feathers that need to be plucked. Experts recommend that it's not necessary to wash your chicken before cutting and cooking but in this case for a whole chicken (especially if you get it from a live poultry place or even from Asian markets), it's a step that shouldn't be skipped, in my opinion. When washing and prepping the whole chicken, be very careful about splashing water and contaminating surfaces with unwanted bacteria. Be careful not to break or trim away any of the skin on the chicken, as you don't want the meat exposed to the boiling water as it cooks. This will ensure a moist, silky texture in the final product.
- Fill a large stock pot with water, just enough to submerge the chicken completely. You can determine this by putting the entire chicken in the pot, filling it with water until the chicken is submerged, and then removing the chicken. Do not turn on the heat while the chicken is still in the pot! This method of ensuring you have just enough water to submerge the chicken (and avoiding any extra) will ensure you have a more flavorful stock to save at the end. We used about 18 cups of water to submerge a 4 pound chicken in a deep stock pot.
- Once you have your water properly measured into the pot, add 2 scallions and 5 slices of ginger, and bring it to a boil. Once boiling, slowly lower the chicken into the pot, legs down and head up. It's ok if the breast is peeking out of the water a bit. The water will cool down and stop boiling when you add the chicken, so bring it up to a boil once again, and do not walk away from the pot.
- Once the water boils again, IMMEDIATELY lift the chicken out of the water very carefully. You can carefully hook two wooden spoons under the wings to lift the chicken up. The goal is to empty any colder water that may be trapped inside the cavity. Once you've released that water, lower the chicken back into the pot, and bring to a boil again.
- When the water is JUST starting to boil, turn the heat down. Keep it at barely a simmer. There should be very little movement in the water, but it also shouldn't be still. Cover the pot, and keep the heat around the lowest setting so the liquid continues to simmer slowly. Cook for about 35-40 minutes, roughly 10-11 minutes per pound. Depending on the size of your chicken, it may take more or less time to cook it through. You can check to make sure the water is bubbling slowly/gently and not boiling too vigorously, but try to avoid uncovering the pot while it's cooking.
- 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. You have the option to make two versions-one with just scallions, ginger, oil and salt, and one with soy sauce. The plain version is more traditional, as it really lets the flavors of chicken, ginger, and scallion shine through. Judy loves to add soy sauce, and it's also a tasty option! Start with the plain version, and then scoop some of it out into another bowl and add soy sauce. Try both and see which your loved ones like best!
- When the chicken is out of the ice water, you can brush it lightly with oil or some of the fat floating atop the poaching liquid to give it that enticing, shiny look!
- To serve, carve your chicken into pieces that you can easily grab with chopsticks. Serve with your sauce(s) and some steamed rice.
Nutrition Facts : Calories 301 kcal, Carbohydrate 1 g, Protein 20 g, Fat 23 g, SaturatedFat 5 g, Cholesterol 82 mg, Sodium 272 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
FOOLPROOF POACHED CHICKEN WITH GINGER SHALLOT SAUCE
A foolproof method for poaching chicken breast with guaranteed juicy chicken every single time. Served with a Ginger Shallot (Scallion) Sauce that is so good, you will want to put it on everything! Also accompanied with a quick chilli sauce (optional). This is like a (much) faster, healthier midweek version of the famous Hainanese Chicken & Rice. Also see cooking video below recipe - don't miss the Dozer cameo at the end! HIGH ALTITUDE locations - please see note 4
Provided by Nagi | RecipeTin Eats
Categories Dinner
Time 35m
Number Of Ingredients 11
Steps:
- Take chicken out of the fridge 30 minutes before cooking.
- Fill a saucepan with water so the chicken breast will be well submerged with at least 2" / 5cm of water above it.
- Bring water to boil. Place chicken breast in water, place lid on, bring back up to the boil. Remove saucepan from stove and set aside for 20 minutes (it's fine up to 45 min, won't overcook).
- Remove chicken from water and slice. Serve with Sauces (below) and rice.
- Combine and mix ingredients in a bowl. Set side for 20 minutes. It will sweat and become more liquidy.
- Mix ingredients in a bowl. Set aside for 15 minutes.
Nutrition Facts : ServingSize 167 g, Calories 381 kcal, Carbohydrate 5.4 g, Protein 40.9 g, Fat 21.7 g, SaturatedFat 3.4 g, Cholesterol 107 mg, Sodium 396 mg, Fiber 0.8 g, Sugar 1.5 g
LEMON GINGER POACHED CHICKEN
Provided by Robert Irvine : Food Network
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 22
Steps:
- In a food processor, pulse the avocado and yogurt until smooth. Transfer to a small bowl, fold in the lime juice and refrigerate.
- In a large stockpot over high heat, combine the water, celery, onion, carrots, lemons, ginger, lemongrass stalks, wine, sea salt and peppercorns. Bring to a boil, then reduce heat to a low simmer and add chicken breasts. Cover and cook for 15 to 17 minutes. Remove the chicken from the liquid and let rest on a cutting board for 5 minutes. While the chicken is resting, heat the grapeseed oil in a medium saucepan over medium heat. Add the red onion and cook until soft. Reduce the heat and add the black beans, tomatoes, green onion, parsley, and vinegar. Season with salt and pepper, to taste. Stir occasionally, allowing the flavors to blend and the beans to warm, about 4 to 5 minutes. Remove from the heat, and spoon the mixture onto a platter. Slice the chicken and serve on top of the beans with a drizzle of avocado yogurt.
INDONESIAN GINGER CHICKEN
Provided by Ina Garten
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Cook the honey, soy sauce, garlic, and ginger root in a small saucepan over low heat until the honey is melted. Arrange the chicken in 1 layer in a shallow baking pan, skin side down, and pour on the sauce. Cover the pan tightly with aluminum foil. Marinate overnight in the refrigerator.
- Preheat the oven to 350 degrees F.
- Place the baking pan in the oven and bake for 30 minutes. Uncover the pan, turn the chicken skin side up, and raise the temperature to 375 degrees F. Continue baking for 30 minutes or until the juices run clear when you cut between a leg and thigh and the sauce is a rich, dark brown.
BAI QIE JI (WHITE CUT CHICKEN)
Bai qie ji (which translates to white cut chicken in Mandarin) originated in southern China and is made year-round as an easy and healthy dish. In Cantonese families, this classic poached chicken is typically made for Chinese New Year reunion dinner because it is simple to cook, results in succulent chicken and pairs well with the other dishes in the holiday dinner. The chicken is briefly lifted out of the water after the initial boil to ensure that the temperature of the water around the chicken is equal, both inside and out, resulting in an evenly cooked chicken with juicy and tender meat. This recipe features a traditional carving method--we leave the breast and rib bones with the breast meat and cut the leg quarters through the bone into 3/4-inch pieces. A meat cleaver helps chop through the bones, but a long and heavy chef's knife can also do the trick. Bai qie ji is usually paired with a soy sauce dipping sauce when made at home, but we've paired ours with a scallion-ginger sauce, a typical accompaniment in restaurants.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring 4 quarts of cold water to a boil in a 7-quart Dutch oven. Add the salt, ginger and scallion. Slowly lower the chicken into the boiling water with the breast side up. Bring the water back up to a gentle boil. Carefully lift the chicken out using the handles of 2 wooden spoons or 2 pairs of chopsticks positioned under the wings, being careful not to tear the skin, so that all the water drains from the cavity; do not use tongs to lift the chicken as they can easily tear the skin. This step allows for any cold water still in the cavity to drain and ensures even cooking, inside and out. Lower the chicken back into the water. Bring the water back up to a boil and reduce the heat to low for a gentle simmer. Cook, covered, until the juices run clear when cut in between the leg and thigh, 33 to 35 minutes. Right before the chicken is done, prepare a large bowl of ice water.
- Transfer the chicken to the bowl of ice water breast-side down and let cool, flipping halfway through, for about 10 minutes. Remove the chicken, letting the excess water drip off. (Submerging the chicken in an ice bath, not only stops the cooking so that it doesn't overcook, but also helps to firm the meat and gives the skin a crispness that couldn't be achieved otherwise.)
- Carve the chicken using a meat cleaver or large heavy chef's knife: start by detaching both leg quarters (leg and thigh together) from the body. Chop the leg quarters into roughly 3/4-inch pieces. Place the leg pieces in the lower half of the plate. Cut off the wings and drumettes and place right above the leg pieces. Cut the breastbone in half and remove the spine. Chop the breast into 3/4- to 1-inch pieces starting at the tapered end; transfer the breast pieces to the plate on top of the leg pieces.
- Serve with a small bowl of Scallion-Ginger Sauce for dipping or plain soy sauce.
- Stir together the ginger, scallions and 1 teaspoon salt in a heatproof medium bowl.
- Heat the oil over high heat in a small pot until it just starts to smoke or registers 375 degrees F on a digital thermometer, 4 to 5 minutes. Carefully pour the hot oil over the scallion-ginger mixture and stir to combine. Mix in the sugar and 1/2 teaspoon white pepper.
POACHED CHICKEN BREAST
Cook a chicken breast in an infused liquid for a beautifully tender, lightly seasoned piece of meat that's perfect for adding to salads, soups and sandwiches
Provided by Esther Clark
Categories Dinner, Main course
Time 20m
Number Of Ingredients 7
Steps:
- Tip the carrot, celery and garlic into a large saucepan. Tie the herbs together in a bunch with a piece of kitchen string, then add to the pan with the chicken breasts, water and 2 tsp salt (adding a little more water if it doesn't quite cover the chicken). Bring to the boil, then immediately lower to a simmer and cook over a very low heat for 10-12 mins, or until the juices run clear in the thickest part of the breast.
- Remove the pan from the heat and scoop out the chicken breasts from the poaching liquid. Slice or tear the chicken into pieces and use in salads, soups or sandwiches.
Nutrition Facts : Calories 133 calories, Fat 1 grams fat, SaturatedFat 0.4 grams saturated fat, Protein 30 grams protein, Sodium 0.31 milligram of sodium
POACHED CHICKEN
Poaching is cooking in simmering water, so a low, slow boil is what you're looking for here. Poaching liquid can be as simple as salt (1 tablespoon kosher per 1/4 pound chicken and 3 to 4 quarts water), plus a few whole peppercorns and a bay leaf. I add root vegetables and herb stems to add more layers to my poached chicken and build a flavor-packed punch to chicken soup or something more complex like pulled chicken curries, pozole or rich, Italian white ragu for sturdy cuts of pasta.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 2h30m
Yield 4 cups of meat and 3 quarts of stock
Number Of Ingredients 12
Steps:
- To a large pot, add carrot, celery, garlic, leek, onion, lemon, bay, parsley, thyme, and peppercorns. Set the chicken into pot breast-side up, then add 3 to 4 quarts water to come up sides and just approach covering chicken, then cover and bring to boil. As soon as the pot boils, uncover and add salt, then turn down heat and simmer at low rolling boil, turning the whole chicken twice, every 30 minutes, 1 1/2 hours total. Let the chicken cool 30 minutes more in its own juice.
- Remove chicken from cooled broth into shallow dish and remove skin, then pull and remove meat from bones with the assistance of a paring or boning knife. Pull or chop the meat into small or bite-sized pieces.
- Strain the stock into a large container or bowl.
BASIC POACHED CHICKEN
Cooking chicken breasts gently in a flavorful broth makes them moist, tender -- and healthy!
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 25m
Number Of Ingredients 9
Steps:
- In a large, straight-sided skillet or pot, combine all ingredients except chicken; cover with water by 1/2 inch. Bring to a boil over high. Add chicken and return to a boil. Cook 3 minutes, then cover skillet and remove from heat. Let stand until chicken is cooked through, 15 to 18 minutes, flipping halfway through. Remove chicken from poaching liquid immediately.
Nutrition Facts : Calories 243 g, Cholesterol 2 g, Fat 5 g, Protein 46 g
GINGER AND STAR ANISE POACHED CHICKEN
Make and share this Ginger and Star Anise Poached Chicken recipe from Food.com.
Provided by dale7793
Categories Chicken
Time 22m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place chicken in a small saucepan with all the other ingredients.
- Slowly bring to the boil and simmer over medium heat for 8-10 minutes, or until just cooked through.
- Remove chicken from liquid.
- Serve chicken, thinly sliced on a bed of jasmine rice and baby bok choy.
- You can also make a sauce for the chicken using 3 tablespoons vegetable oil (heated in a small pan), then add 1 1/2 tablespoons grated ginger and 4 finely sliced green onions with a little salt.
- Stir and serve over chicken if desired.
- Strain the stock and reserve for another use (makes a lovely soup base).
Nutrition Facts : Calories 199.7, Fat 3.6, SaturatedFat 1, Cholesterol 73.8, Sodium 586.7, Carbohydrate 7.2, Fiber 0.2, Sugar 3.1, Protein 32.4
POACHED CHICKEN WITH GINGER AND SCALLION SAUCE
Steps:
- 1. Place the chicken in a covered stock pot filled with enough water to cover the chicken. Bring to a boil and simmer about 20 minutes. Turn off the heat and let the chicken stand in the cooking liquid until just warm. Drain, reserving the broth for another use. Rinse the chicken under cold water, pat dry, and rub lightly with sesame oil.
- 2. Cut the chicken into pieces. Arrange neatly on a platter.
- 3. Heat the peanut, vegetable, or corn oil in a small saucepan, and when it is hot add the ginger and scallions. Cook about 30 seconds; remove ginger and scallions with a slotted spoon, leaving the oil in the pan.
- 4. Scatter the ginger and scallions over the chicken.
- 5. Add the remain ingredients to the oil, bring to a boil and pour over the chicken. Serve at room temperature.
COLD POACHED CHICKEN WITH GINGER SCALLION OIL
Steps:
- Poached chicken:
- In a 1 1/2-quart saucepan bring water to a boil with gingerroot; Scotch or Sherry, and salt to taste. Add chicken and simmer, covered, 12 minutes, or until just cooked through. Transfer chicken with tongs to a bowl and chill, covered, 20 minutes.
- Make ginger scallion oil while chicken is cooling:
- In a small bowl stir together ginger scallion oil ingredients.
- Halve chicken lengthwise and cut across grain into thin slices. Stir oil and spoon over chicken.
POACHED GINGER CHICKEN
From foodnetwork.com. We didn't follow the recipe on this. I didn't feel like using watercress, so we used the rest of the recipe as a topping for white rice. It was very good. I also added snow peas which gave it a bit more substance..
Provided by Paris D
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Put the chicken in a medium pot with just enough water to cover; add 1 tablespoon salt. Bring to a gentle simmer over medium heat and cook until the chicken is firm to the touch, about 15 minutes. Meanwhile, prepare a bowl of salted ice water. Drain the chicken and plunge into the ice water for about 30 seconds to stop the cooking. Drain again.
- Grate the ginger and shallot into a small bowl. Stir in 3 tablespoons peanut oil, the sesame oil and 1/4 teaspoon each sugar and salt.
- Toss the cucumber and radishes with the chili sauce, 3/4 teaspoon salt, the remaining 1 tablespoon peanut oil and the remaining 1/4 teaspoon sugar in a large bowl. Add the watercress and toss.
- Divide the salad among plates. Slice the chicken and add to the plates, then top with the ginger mixture. Drizzle with the lime juice.
Nutrition Facts : Calories 303.3, Fat 18.5, SaturatedFat 3.2, Cholesterol 68.4, Sodium 85.2, Carbohydrate 6.2, Fiber 1, Sugar 2.3, Protein 28.2
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- In a medium pot, bring about 4 cups water to a boil along with 3 slices ginger and 1 scallion. Lower the chicken into the pot, and bring to a boil again. Reduce the heat to low, cover, and simmer for 10 minutes. The heat level should be just high enough so the water is moving, without any big bubbles or rolling water.
- After 10 minutes, turn off the heat, leave the lid on and let the chicken continue cooking in the warm pot for another 15 minutes.
- If you use boneless, skinless chicken breast, you can reduce the cooking time to 5 minutes, but still keep the chicken in the pot for 15 minutes after turning off the heat. To test if the chicken is cooked, pierce the thickest part of the chicken to make sure the juices run clear.
- Remove the chicken from the pot and place in ice water for 5 minutes to stop the cooking process and firm up the meat. Shred the meat onto a serving plate.
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