Imagine a dish so tender it practically melts in your mouth, so flavorful it transports you straight to the bustling streets of Guangzhou - welcome to the world of Bai Qie Ji, the legendary Cantonese Poached Chicken! This deceptively simple recipe represents centuries of culinary refinement, where every technique is designed to extract maximum flavor and create the most succulent chicken you've ever tasted. Prepare to unlock a cooking method that turns an ordinary whole chicken into a restaurant-quality delicacy that will impress even the most discerning food lovers.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Cantonese
Serves: 4 servings
Ingredients
- Whole chicken
- Ginger
- Spring onions
- Salt
- Vegetable oil
- Sesame oil
- Water
Instructions
- Prepare the whole chicken by thoroughly cleaning it, removing any giblets, and patting it dry with paper towels.
- Select a pot large enough to completely submerge the chicken. Fill the pot with enough cold water to cover the chicken entirely.
- Slice a few thin pieces of ginger and add them to the water. This will help infuse subtle flavor during poaching.
- Gently lower the whole chicken into the cold water, ensuring it is completely covered.
- Bring the water to a gentle simmer over medium heat. Do not allow the water to reach a rolling boil, as this can make the chicken tough.
- Once small bubbles appear, reduce heat to low and maintain a very gentle poaching temperature around 160-170°F.
- Poach the chicken for approximately 25-30 minutes, depending on the size of the bird.
- Check the internal temperature of the chicken at the thickest part of the thigh, which should reach 165°F for food safety.
- While the chicken is poaching, prepare the ginger scallion oil by finely mincing fresh ginger and green onions.
- Heat vegetable oil in a small pan until it's very hot but not smoking.
- Pour the hot oil over the minced ginger and scallions, which will slightly cook and release their aromatic oils.
- Add a pinch of salt and a drizzle of sesame oil to the ginger scallion mixture.
- Once the chicken is fully cooked, carefully remove it from the poaching liquid and let it rest for 5-10 minutes.
- Carve the chicken into elegant pieces, arranging them on a serving platter.
- Drizzle the prepared ginger scallion oil over the chicken pieces.
- Serve immediately, accompanied by steamed rice and additional ginger scallion sauce on the side.
Tips
- • Always start with a cold water poach to ensure even, gentle cooking • Maintain a low, consistent temperature between 160-170°F to prevent toughening the meat • Use the freshest, highest-quality whole chicken you can find • Pat the chicken completely dry before poaching to ensure crisp skin • Don't rush the poaching process - patience guarantees tender meat • Use a reliable meat thermometer to check internal temperature • Let the chicken rest after cooking to allow juices to redistribute • The ginger scallion oil is crucial - use fresh ingredients and heat the oil carefully to release maximum aromatics
Nutrition Facts
Calories: 854kcal
Carbohydrates: g
Protein: 88g
Fat: 50g
Saturated Fat: 12g
Cholesterol: 240mg
