5 from 27 votes
Cantonese-Style Poached Chicken Recipe
Cantonese-Style Poached Chicken is tender in texture and so juicy and delicious. The leftover chicken is great in other recipes such as fried rice and I use the poaching liquid to make chicken broth for soups or rice porridge (jook/congee). This recipe is free of top 9 allergens and very shareable since the ingredients are so simple.
Prep Time
35 mins
Cook Time
50 mins
Total Time
1 hr 20 mins
Servings:
6
Course:
Main Course
Cuisine:
Chinese
Ingredients
- 1 pound chicken whole, young, tender
- 1 inch piece ginger peeled and sliced
- 2 talks scallions tear in half
- 1 teaspoon salt plus more for cleaning the chicken, for the pot
- 1 recipe ginger optional, serve on the side, for dipping sauce
- 1 recipe scallion optional, serve on the side, for dipping sauce
Notes
- Optional: If desired, use the leftover chicken or chicken carcass to make chicken broth with the poaching liquid for soups. Bring to a boil and simmer for 1 hours. Strain and store the broth.
- Recipe for ginger and scallion sauce: https://nutfreewok.com/ginger-and-scallion-sauce/