DirectionsStep1Make 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, payi…Step2Fill 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 …Step3Once 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 breas…Step4Once 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 ma…Step5When 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 s…Step6Poke 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.Step7While 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 t…Step8When 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!Step9To serve, carve your chicken into pieces that you can easily grab with chopsticks. For directions on the traditional way to cut up see chicken, see our post on How to Cut a Whole Poached Chicken, Chinese Style.S…IngredientsIngredients4 poundsWhole Chicken (ideally organic free-range; optional head and feet still on; at room temperature)2 Scallions5 slicesGinger3 tablespoonsScallions (finely minced, white and light green parts only)2 tablespoonsGinger (finely minced)3 tablespoonsOiladd Saltadd Soy Sauce (optional)NutritionalNutritional301 Calories23 gTotal Fat82 mgCholesterol1 gCarbohydrate272 mgSodium20 gProteinFrom thewoksoflife.comRecipeDirectionsIngredientsNutritionalExplore furtherBai Qie ji Traditional Chicken Dish From Guangdong, China …tasteatlas.comBoiled Chicken, Chinese Style Recipe - Food.comfood.comChinese Poached Chicken Donna Haydonnahay.com.auChinese (Cantonese) White Cut Chicken Recipe – Eating …eatingchina.comChinese Steamed Chicken with Ginger Scallion Saucecooking-therapy.comRecommended to you based on what's popular • Feedback
Cantonese Chicken Recipe
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WebJan 21, 2014 · Remove chicken from pan. Add celery, water chestnuts, and bean sprouts; stir-fry for about 3 minutes. In a medium bowl, whisk broth, soy sauce and cornstarch …
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WebJun 29, 2021 · STEP 1 – COOK THE CRISPY CHICKEN IN THE BATTER. Mix the chicken cut into pieces with the rice wine or sherry, half the olive …
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WebFeb 18, 2021 · 1. Add the beaten egg white into the chicken meat marinade and mix well, making sure every piece of chicken is coated with the egg …
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WebDec 28, 2023 · After 10 seconds, add the cabbage and carrots. Stir-fry the vegetables on high heat for a minute and add the wine in a circle around …
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WebSep 3, 2019 · Garlic. For Lo Mein Sauce: Dark Soy Sauce, Light soy sauce, Chili Garlic sauce, Sesame oil (not in the above pic). For marinating the chicken: Dark & light soy sauces, cornstarch & brown sugar (marinated …
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WebFeb 28, 2015 · Put it over medium low heat, and add the oil and ginger. Let the ginger caramelize for about 30 seconds. Then add the scallions and cook another 30 seconds. Add the star anise and wine (you can use …
WebOct 10, 2015 · Tie chicken legs together with kitchen twine. Spray a thin layer of oil onto another sheet of aluminum foil. Cut foil into small squares and wrap around the end of the chicken legs and wings tips. (*see …
WebJul 24, 2022 · Mix through. Coat a plate with cornflour and coat each piece of chicken. Heat the oil in a pan to high heat. When the oil is hot, fry the chicken for about 3 minutes until golden. Set aside. In a bowl, add the …
WebJun 20, 2013 · Instructions. In a medium bowl, whisk together ingredients for the sauce. Pour half over chicken in another bowl and marinate for at least 30 minutes. Reserve remaining sauce. Prepare noodles according to …
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WebHeat the vegetable oil in a small pan over a high heat until smoking hot, then add the chopped ginger. Cook for 30-45 secs until golden, add the chopped spring onion and …
WebJun 28, 2021 · Stir-fry the aromatics. Heat the remaining oil in the wok over medium-high heat. Once hot, add and stir-fry the garlic, ginger, and red chilies until fragrant. 5. Add the charred rice noodles. Season with …
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WebFeb 9, 2024 · Preparation. Reconstitute the Shiitake Mushrooms: Begin by soaking the shiitake mushrooms boiling water for about 20-30 minutes. Place a plate on top of the mushrooms to keep them submerged. Finely …
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WebPlace both bowls near the stove with the remaining ingredients. Heat a wok or deep skillet over high heat until hot. Add the peanut oil, then the …
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WebFeb 21, 2024 · Preparation: Cut the chicken meat into bite-size pieces. Marinate the chicken with Ingredient A. Blanch the Chinese sausages in boiling water for 30 seconds. Remove the sausage casing. Sliced thinly …
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WebApr 27, 2021 · Transfer the chicken mixture to a deep plate or pie dish. Thinly slice the Chinese sausages on an angle, and scatter the slices on top of the chicken. Carefully place the dish into the steamer, and steam …
WebFeb 28, 2024 · Prepare aromatics and sauce: Prepare the onion, garlic, garlic chive, and bean sprouts. Combine the chow mein sauce in a bowl. Pan-fry the noodles: Add the noodles to a hot wok or pan with oil and …
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