Cantonese Roasted Chicken Recipe

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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Chinese roast chicken recipe how to make the skin …

WebMay 28, 2019 · Roast in the preheated oven at 220 degrees Celsius for 20 minutes. Hold the chicken carefully to drain off any juice on the skin and …

1. Slaughter the chicken. Dress, eviscerate, and rinse. Pat dry and keep it vertical to drain off the water in the cavity. Let it stands for two hours.
2. Carefully separate skin from breast meat by inserting the fingers or a small knife in between the skin and the breasts.
3. Combine the salt, honey, light soy sauce and applied to the entire surface of the chicken.
4. Apply the salt and Szechuan peppercorn mixture to the cavity of the chicken.

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