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5.0 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
35 mins
Total Time
1 hr 20 mins
Servings: 6
Course: Main Course
Cuisine: Chinese

Ingredients

  • 1 pound whole young tender chicken
  • 1 inch piece ginger peeled and sliced
  • 2 talks scallions tear in half
  • 1 teaspoon salt (for the pot) plus more for cleaning the chicken
  • 1 recipe ginger and scallion dipping sauce optional, serve on the side

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/