Cantonese Poached Chicken
Tender poached chicken served with a fragrant ginger-scallion sauce, sliced cucumber, and steamed rice. A classic Cantonese dish that's surprisingly simple and elegant.
- Total time
- 45 min
- Servings
- 4
- Calories
- 650
- Protein
- 55g
Ingredients
- 3.5 lb whole chicken
- 2 inch fresh ginger
- 4 whole scallions
- 3 tbsp soy sauce
- 2 tsp sesame oil
- 1 medium cucumber
- 1 cup rice
- 1 tsp salt
Instructions
- 1
Rinse the 3.5 lb chicken and pat dry. Rub the 1 tsp salt all over the skin and inside the cavity. Set aside for 10 minutes.
- 2
Fill a large pot with water and bring to a boil. Add the chicken breast-side down, ensuring it's submerged. Cover and return to a boil, then reduce to a gentle simmer.
- 3
Poach the chicken for 25-30 minutes, or until the juices run clear when pierced at the thigh. Turn off the heat and let it rest in the water for 10 minutes.
- 4
While the chicken cooks, finely grate the 2 inch ginger and thinly slice the 4 scallions. In a small bowl, combine the ginger, scallions, 3 tbsp soy sauce, and 2 tsp sesame oil.
- 5
Remove the chicken from the pot and let it rest on a cutting board for 5 minutes. Meanwhile, cook the 1 cup rice according to package directions.
- 6
Slice the 1 cucumber into thin rounds and arrange on a serving platter. Chop the chicken into serving pieces and place over the cucumber.
- 7
Drizzle the ginger-scallion sauce over the chicken and serve with the steamed rice.
Tools you’ll need
- Large pot with lid
- Cutting board
- Chef's knife
- Small bowl
- Measuring spoons
- Rice cooker or saucepan
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