Chinese Poach Chicken Dip Recipes

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CANTONESE POACHED CHICKEN (BAI QIE JI)



Cantonese Poached Chicken (Bai Qie Ji) image

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

3-4 pound whole chicken ((ideally organic free-range; optional head and feet still on; at room temperature))
2 scallions
5 slices ginger
3 tablespoons scallions ((finely minced, white and light green parts only))
2 tablespoons ginger ((finely minced))
3 tablespoons oil
salt ((to taste))
soy sauce ((optional))

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

CHINESE POACH CHICKEN DIP



Chinese Poach Chicken Dip image

Make and share this Chinese Poach Chicken Dip recipe from Food.com.

Provided by foodcrazee

Categories     Sauces

Time 10m

Yield 2 serving(s)

Number Of Ingredients 11

1 teaspoon chinese brown bean sauce
1 stalk cilantro (cut into 1 cm long) or 1 stalk fresh coriander (cut into 1 cm long)
1 stalk spring onion (cut into small pieces)
1 teaspoon oyster sauce
3 garlic cloves (chopped)
ginger (cube)
2 ounces chicken stock
sugar (to taste)
pepper (to taste)
chopped chili (optional)
oil

Steps:

  • Heat oil.
  • Sauté ginger till brown.
  • Add garlic, bean sauce and coriander.
  • Continue to sauté.
  • (Add chili, if desired).
  • Now add chicken stock and oyster sauce.
  • Simmer till reduced by half.
  • Add sugar to reduce the saltiness and pepper to taste.
  • ENJOY!

ASIAN-STYLE POACHED CHICKEN



Asian-Style Poached Chicken image

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

5 green onions (scallions), cut into 3 pieces
1 brown onion, quartered
2 long red chiles, halved
100g ginger, peeled and sliced
6 cloves garlic, bruised
1/4 cup (60ml) light soy sauce
1 cup (250ml) Chinese cooking wine (Shaoxing)
1/4 cup (55g) caster (superfine) sugar
4 liters water
1 (1.8kg) whole chicken

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.

CHINESE POACHED CHICKEN & RICE



Chinese poached chicken & rice image

A healthy Asian-inspired dish ideal for an easy dinner. Use the leftovers to make our cold chicken noodle salad for the next day.

Provided by Good Food team

Categories     Dinner, Main course

Time 1h

Number Of Ingredients 9

large piece of ginger , 1 tbsp finely grated, the rest sliced
3 garlic cloves
1 tsp black peppercorns
1 tbsp soy sauce , plus 2-3 tsp (optional)
8 chicken legs
3 tbsp sesame oil
2 bunches spring onions , chopped
4 pak choi , halved
cooked long-grain rice , to serve

Steps:

  • Put the sliced ginger, the garlic, peppercorns and half the soy in a large pan with the chicken legs. Add enough water to cover, and season with a little salt. Bring to the boil, then reduce to a low simmer, put on the lid and poach for 30 mins.
  • Meanwhile, heat a pan and add the sesame oil and spring onions. Soften for 1 min, then remove from the heat and stir in the grated ginger and remaining soy sauce to make a relish.
  • When the chicken is ready, remove from the pan, set aside 4 of the legs and chill for tomorrow. Add the pak choi to the poaching liquid and cook for 3-4 mins. Strain the poaching liquid to remove the ginger, garlic and peppercorns, reserving the liquid. Pull the skin from the remaining 4 chicken legs and discard. Tear the meat into thick pieces. Serve in bowls with rice, the pak choi, a ladle of the hot chicken broth, the spring onion relish and extra soy sauce, if you like.

Nutrition Facts : Calories 317 calories, Fat 20 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 30 grams protein, Sodium 1.1 milligram of sodium

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