Authentic Cantonese Chicken Recipes

Cantonese Poached Chicken (Bai Qie Ji) The Woks of …

WebJan 13, 2020 · We used about 18 cups of water to submerge a 4 pound chicken in a deep stock pot. Once you have your water properly …

Rating: 4.8/5(53)
1. Make 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, paying special attention to the cavity. Any giblets should already be removed but there may still be organs on the inside that should be removed or sometimes stray feathers that need to be plucked. Experts recommend that it's not necessary to wash your chicken before cutting and cooking but in this case for a whole chicken (especially if you get it from a live poultry place or even from Asian markets), it's a step that shouldn't be skipped, in my opinion. When washing and prepping the whole chicken, be very careful about splashing water and contaminating surfaces with unwanted bacteria. Be careful not to break or trim away any of the skin on the chicken, as you don’t want the meat exposed to the boiling water as it cooks. This will ensure a moist, silky texture in the final product.
2. Fill 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 the chicken. Do not turn on the heat while the chicken is still in the pot! This method of ensuring you have just enough water to submerge the chicken (and avoiding any extra) will ensure you have a more flavorful stock to save at the end. We used about 18 cups of water to submerge a 4 pound chicken in a deep stock pot.
3. Once 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 breast is peeking out of the water a bit. The water will cool down and stop boiling when you add the chicken, so bring it up to a boil once again, and do not walk away from the pot.
4. Once 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 may be trapped inside the cavity. Once you’ve released that water, lower the chicken back into the pot, and bring to a boil again.

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Authentic Cantonese Sweet and Sour Chicken

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 …

Rating: 4.6/5(7)
1. Cut the chicken breasts into bite-size pieces, about half the length of your thumb.
2. In a bowl, add all the marinade ingredients EXCEPT the beaten egg white. Keep this in a separate bowl for now. Add the meat to the marinade and leave for 20 minutes.
3. Get a plate ready to put all your prepared vegetables on. These should be bite size pieces, so the peppers, I usually cut in half, remove the seeds and pith from inside, then cut into squares, about 2 cm wide/long.
4. The onion, cut into quarters or eighths and separate each layer so they will cook evenly.

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