CANTONESE POACHED CHICKEN (BAI QIE JI)
Authentic Chinese Poached Chicken (白切鸡 - bai qie ji), or "white cut chicken," is a special dish. It is both deceptively simple and delicious, served with minced ginger, scallions, oil, and salt.
Provided by Bill
Categories Chicken and Poultry
Time 1h10m
Number Of Ingredients 8
Steps:
- 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.
- 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.
- 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.
- 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.
- When 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 setting so the liquid continues to simmer slowly. Cook for about 35-40 minutes, roughly 10-11 minutes per pound. Depending on the size of your chicken, it may take more or less time to cook it through. You can check to make sure the water is bubbling slowly/gently and not boiling too vigorously, but try to avoid uncovering the pot while it's cooking.
- Poke 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.
- While 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 the flavors of chicken, ginger, and scallion shine through. Judy loves to add soy sauce, and it's also a tasty option! Start with the plain version, and then scoop some of it out into another bowl and add soy sauce. Try both and see which your loved ones like best!
- When 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!
- To serve, carve your chicken into pieces that you can easily grab with chopsticks. Serve with your sauce(s) and some steamed rice.
Nutrition Facts : Calories 301 kcal, Carbohydrate 1 g, Protein 20 g, Fat 23 g, SaturatedFat 5 g, Cholesterol 82 mg, Sodium 272 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
EASY FRIED CHINESE CHICKEN BALLS
These pieces of battered chicken are crispy and succulent, and hard to stop eating! They're so good that they will give your local Chinese restaurant a run for their money. Enjoy with rice and sweet and sour sauce.
Provided by fa the wondercat
Categories World Cuisine Recipes Asian Chinese
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- Mix flour, baking powder, and salt together in a bowl. Drizzle in sesame oil. Gradually add water, whisking constantly until smooth; batter should be the consistency of cream. Let sit for at least 30 minutes.
- Fill a deep pan or wok with oil and slowly heat to 375 degrees F (190 degrees C).
- Mix cornstarch and white pepper together in a large shallow dish. Dust chicken in the cornstarch mixture and dip into the batter, evenly coating each piece. Transfer to the hot oil in batches and fry until golden and no longer pink in the center, 4 to 5 minutes. Scoop fried chicken out with a slotted spoon. Drain on a clean kitchen towel. Repeat with remaining chicken.
Nutrition Facts : Calories 338.4 calories, Carbohydrate 33.8 g, Cholesterol 64.6 mg, Fat 9.7 g, Fiber 1 g, Protein 26.9 g, SaturatedFat 1.7 g, Sodium 341.2 mg, Sugar 0.1 g
HOMEMADE CHICKEN BALLS FROM SCRATCH
This is a lovely recipe for chinese style chicken balls. Serve with warm sweet and sour sauce and you could have ordered from a chinese food restaurant. You can use this batter for shrimp or battered won ton. Place over a bed of rice. Enjoy!
Provided by Lady Di Shea
Categories Chicken
Time 25m
Yield 20 chicken balls
Number Of Ingredients 8
Steps:
- Sift flour and add baking powder, and salt.
- In separate bowl, Beat eggs and add milk and oil.
- Blend liquid mixture into dry, beat well until smooth.
- Drop diced chicken into batter.
- Spoon out and place in deep fryer or pot of hot grease over stove burner.
- Fry until golden brown.
- Remove and place in bowl lined with paper towel to soak up excess grease.
ASIAN-STYLE POACHED CHICKEN
Use the flavorful shredded chicken in soups, sandwiches and salads. You can freeze the chicken stock in airtight containers for up to 3 months. Thaw it to use in anything from flavored soup bases to fragrant noodle dishes. It's also perfect for poaching chicken breasts in for extra-tasty salads, sandwiches and rolls.
Provided by Donna Hay
Categories HarperCollins Soup/Stew Chicken Ginger Garlic
Number Of Ingredients 10
Steps:
- Place the green onion, brown onion, chiles, ginger, garlic, soy sauce, cooking wine, sugar and water in a large saucepan over high heat. Stir to combine and bring to the boil.
- Add the chicken, breast-side down. Reduce the heat to low and cook for 30 minutes.
- Remove from the heat, cover with a tight-fitting lid and allow to stand for 1 hour.
- Remove the chicken from the stock and allow to cool slightly. Shred the chicken, discarding the skin and bones, and set aside.
- Strain the stock into a large heatproof bowl, discarding the solids. Allow to cool. Skim any excess fat from the surface.
ASIAN POACHED CHICKEN NOODLE
A light, tangy, and refreshing lunch or similar. Best served with tea.
Provided by mattbern
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken Noodle Soup Recipes
Time 2h44m
Yield 2
Number Of Ingredients 17
Steps:
- Pour chicken stock into a saucepan over medium heat. Add cilantro roots, ginger, lemongrass, tamarind paste, garlic, and star anise pod. Bring to a gentle simmer; cook until flavors combine, about 1 hour. Cool to room temperature, 1 hour to overnight.
- Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes. Drain well.
- Strain off the top of the cooled stock, leaving as much sediment as possible. Bring to a boil. Reduce heat to bring to a simmer. Add chicken; cook for 5 minutes. Add rice noodles, carrots, snow pea shoots, bok choy, mung bean sprouts, and daikon. Cook until chicken is no longer pink in the center, about 5 minutes more.
- Serve soup with cilantro leaves, mint leaves, and chile on the side.
Nutrition Facts : Calories 262.9 calories, Carbohydrate 43 g, Cholesterol 29.9 mg, Fat 2.8 g, Fiber 5.3 g, Protein 19.3 g, SaturatedFat 0.6 g, Sodium 773 mg, Sugar 4.5 g
ASIAN POACHED CHICKEN BALLS
This was just something that sprung from my head one hot summer day. Perfect because you don't have to heat up your whole house by turning the oven on.
Provided by bscsmiles
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine first seven ingredients, and form small meatballs.
- Place meatballs in the bottom of a large saucepan, and cover with chicken stock. Bring to a boil.
- Once it comes to a boil, simmer for 15-20 minutes.
- When cooked through, remove meatballs from stock.
- Combine 4 tablespoons of the cooking liquid with the cornstarch, and add this to the rest of the stock. This will thicken up to a nice sauce consistency.
- Once thickened add meatballs back to the sauce, and stir to combine.
- Great served over white rice, with some steamed vegtables on the side.
Nutrition Facts : Calories 308, Fat 6.9, SaturatedFat 1.8, Cholesterol 86.7, Sodium 1267.7, Carbohydrate 24.9, Fiber 1, Sugar 5, Protein 34.3
More about "asian poached chicken balls recipes"
FOOLPROOF POACHED CHICKEN BREAST WITH GINGER SHALLOT …
From recipetineats.com
CHINESE POACHED CHICKEN (WHITE CUT CHICKEN / PAK …
From souperdiaries.com
CHINESE POACHED CHICKEN - DONNA HAY
From donnahay.com.au
ASIAN STYLE CHICKEN MEATBALLS (READY IN 30 MINUTES
From chefsavvy.com
THAI CHICKEN BUDDHA BOWLS - DAMN DELICIOUS
From damndelicious.net
ASIAN CHICKEN MEATBALLS (SESAME GINGER) - EASY …
From easychickenrecipes.com
25-MINUTE ASIAN CHICKEN MEATBALLS RECIPE | LITTLE SPICE …
From littlespicejar.com
CHICKEN MEATBALLS WITH ASIAN SAUCE - THE FLAVOURS OF …
From theflavoursofkitchen.com
POACHED CHICKEN - AVERIE COOKS
From averiecooks.com
WORLD BEST GARLIC COOKING RECIPES : ASIAN POACHED CHICKEN BALLS
From worldbestgarlicrecipes.blogspot.com
POACHED CHICKEN IN AN ASIAN-STYLE BROTH - TASTY LIGHT FOOD
From light-food-full-of-flavour.com
25 BEST ASIAN CHICKEN RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
ASIAN INSPIRED CHICKEN MEATBALLS - BOWL OF DELICIOUS
From bowlofdelicious.com
BAKED ASIAN CHICKEN RICE BALLS WITH CHEDDAR - MJ AND HUNGRYMAN
From mjandhungryman.com
BASIC ASIAN-STYLE POACHED CHICKEN BY DONNA HAY
From daylesford.com
ASIAN CHICKEN MEATBALLS & FOOD CHOICES - SOUFFLE BOMBAY
From soufflebombay.com
CHINESE POACHED CHICKEN IN 2 STYLES - THE EASIEST WAY TO COOK
From chefpangcake.com
CHICKEN MEATBALLS (ASIAN STYLE BAKED MEATBALS) - FUN FOOD FROLIC
From funfoodfrolic.com
STICKY ASIAN CHICKEN MEATBALL RECIPE (PALEO, WHOLE30)
From whatgreatgrandmaate.com
CHINESE CHICKEN BALLS WITH SWEET AND SOUR SAUCE - KHIN'S KITCHEN
From khinskitchen.com
POACHED CHICKEN – JUICY, GUARANTEED! | RECIPETIN EATS
From recipetineats.com
22 MOUTH-WATERING ASIAN CHICKEN RECIPES TO MAKE AT HOME
From cooklikeasian.com
ASIAN STYLE CHICKEN MEATBALLS - KRAZY KITCHEN MOM
From krazykitchenmom.com
ASIAN POACHED CHICKEN BALLS - PLAIN.RECIPES
From plain.recipes
CHINESE POACHED CHICKEN BREASTS WITH STAR ANISE RECIPE
From foodandwine.com
ASIAN CHICKEN MEATBALLS - FAMILY FRESH MEALS
From familyfreshmeals.com
CHICKEN BALLS - FOXY FOLKSY
From foxyfolksy.com
MINI ASIAN CHICKEN MEATBALLS - LITTLE BROKEN
From littlebroken.com
ASIAN CHICKEN MEATBALLS - PINEAPPLE HOUSE RULES
From pineapplehouserules.com
BAKED ASIAN CHICKEN MEATBALLS - GUSS COOKS
From gusscooks.com
CHINESE SWEET & SOUR CHICKEN BALLS RECIPE » RECIPEFAIRY.COM
From recipefairy.com
10 BEST CHINESE CHICKEN MEATBALLS RECIPES | YUMMLY
From yummly.com
ASIAN POACHED CHICKEN RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
ASIAN CHICKEN MEATBALLS (HEALTHY & EASY RECIPE) - HELLO SPOONFUL
From hellospoonful.com
POACHED ASIAN CHICKEN RECIPE | WOOLWORTHS
From woolworths.com.au
ASIAN CHICKEN MEATBALLS | CHICKEN.CA
From chicken.ca
BANG BANG CHICKEN HOW TO PREPARE IN 3 QUICK STEPS
From tasteasianfood.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love