Poached White-Cut Chicken


Poached White-Cut Chicken

“Soak chicken” is actually a slow-cooking method—using warm water to gently cook the chicken, reducing protein loss and preventing moisture from being drawn out, resulting in a more tender, silky texture. Additionally, to enhance the flavor, this time we’ve added pork ribs to the poaching. The perfect accompaniment to white-cut chicken is, of course, minced ginger, which we’ll share in another recipe.

Ingredients

Steps

  1. Wash the chicken, remove the internal organs and drain the water.
    Wash the chicken, remove the internal organs and drain the water.
  2. Put the ribs into the pot, pour in cold water, turn on the fire, turn off the heat after the water boils, pour out the ribs, wash them with cold water and set aside. This can remove the blood and water from the bones.
  3. Bring about 2.5 litres of water to a boil. Add the pork ribs and simmer for 30 minutes.
    Bring about 2.5 litres of water to a boil. Add the pork ribs and simmer for 30 minutes.
  4. After 15 minutes, immerse the chicken in boiling water and then lift it out.
    After 15 minutes, immerse the chicken in boiling water and then lift it out.
  5. Repeat the dipping and lifting action three times. Doing this will allow the chicken skin to swell, preventing it from breaking when it is boiled later.
    Repeat the dipping and lifting action three times. Doing this will allow the chicken skin to swell, preventing it from breaking when it is boiled later.
  6. After you lift the chicken a third time, you can completely immerse it in the water, breast side down.
    After you lift the chicken a third time, you can completely immerse it in the water, breast side down.
  7. When the water in the pot starts to boil again, turn the heat down to minimum. Simmer for 20 minutes.
    When the water in the pot starts to boil again, turn the heat down to minimum. Simmer for 20 minutes.
  8. After 15 minutes, turn the chicken over and cook the other side.
    After 15 minutes, turn the chicken over and cook the other side.
  9. Again, cook over low heat, but this time simmer for 12 minutes.
    Again, cook over low heat, but this time simmer for 12 minutes.
  10. After 15 minutes, insert a chopstick into the thickest part of the chicken, such as the thigh or breast. If no blood comes out when you take the chopsticks out, the chicken is cooked. Or just use a food thermometer.
    After 15 minutes, insert a chopstick into the thickest part of the chicken, such as the thigh or breast. If no blood comes out when you take the chopsticks out, the chicken is cooked. Or just use a food thermometer.
  11. Take out the chicken, place it on a plate, and apply salt on the surface and inside the cavity of the chicken while it is still hot.
    Take out the chicken, place it on a plate, and apply salt on the surface and inside the cavity of the chicken while it is still hot.
  12. Wait until the chicken has cooled down before you can chop it into pieces. If you chop the chicken while it is still hot, the chicken will become broken into pieces.
    Wait until the chicken has cooled down before you can chop it into pieces. If you chop the chicken while it is still hot, the chicken will become broken into pieces.
  13. Finish!
    Finish!
  14. Dip it in minced ginger and it’s very delicious. Another recipe shares how to cook minced ginger.
    Dip it in minced ginger and it’s very delicious. Another recipe shares how to cook minced ginger.
Languages
Pochiertes Hähnchen nach kantonesischer Art - Deutsch (German) version
Poached White-Cut Chicken - English version
Pollo blanco escalfado al estilo cantonés - Española (Spanish) version
Poulet poché à la cantonaise - Français (French) version
Ayam rebus gaya Kanton - Bahasa Indonesia (Indonesian) version
Pollo in bianco alla cantonese - Italiana (Italian) version
広東風茹で鶏 - 日本語 (Japanese) version
광동식 삶은 닭고기 - 한국인 (Korean) version
ไก่ลวกสไตล์กวางตุ้ง - แบบไทย (Thai) version
浸白切鸡 - 简体中文 (Simplified Chinese) version