Cold Poached Chicken With Ginger Scallion Oil 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

POACHED-CHICKEN CUPS WITH GINGER-SCALLION OIL



Poached-Chicken Cups with Ginger-Scallion Oil image

Carrots pull double duty here -- they go into the poaching liquid for the chicken, and they're tossed with rice vinegar to make a crunchy topping for the lettuce cups.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 1h

Number Of Ingredients 8

2 bone-in, skin-on chicken-breast halves (1 3/4 pounds total)
Kosher salt and freshly ground pepper
1/4 cup minced ginger (from a 4-inch piece)
1/2 cup thinly sliced scallions, white and light-green parts only, plus separated scallion tops (from a 4-ounce bunch)
1 carrot, peeled and chopped, plus 2 cups carrot ribbons cut with a Y-peeler (from 3 carrots)
1/3 cup safflower oil
1 tablespoon rice-wine vinegar
Bibb-lettuce leaves, chopped roasted peanuts, and cilantro sprigs, for serving

Steps:

  • Combine chicken, 4 cups water, 2 tablespoons salt, 1 tablespoon ginger, scallion tops, and chopped carrot in a medium saucepan (if chicken is not entirely covered, add more water). Bring to a boil, then reduce heat and partially cover; simmer until a thermometer inserted in thickest parts of chicken (without touching bones) reaches 165 degrees, 15 to 20 minutes. Remove chicken; let cool slightly. Remove meat from bones; shred into large pieces (discard skin and bones).
  • Meanwhile, combine sliced scallions, remaining 3 tablespoons ginger, and oil in a bowl. Season with salt and pepper. Toss half of scallion sauce with chicken; season with salt and pepper. Toss carrot ribbons with vinegar. Just before serving, place chicken in lettuce cups; top with peanuts, cilantro, carrots, and remainingscallion sauce.

COLD POACHED CHICKEN WITH GINGER SCALLION OIL



Cold Poached Chicken with Ginger Scallion Oil image

Categories     Chicken     Ginger     Onion     Poultry     Poach     Low Cal     Summer     Gourmet

Yield Serves 2

Number Of Ingredients 11

For poached chicken
2 cups water
four 1/4-inch-thick slices fresh gingerroot
1/4 cup Scotch or medium-dry Sherry
1 skinless boneless whole chicken breast (about 3/4 pound)
For ginger scallion oil
2 tablespoons vegetable oil
2 teaspoons finely grated peeled fresh gingerroot
2 teaspoons minced scallion
1 teaspoon Asian sesame oil
Accompaniment:Cold Sesame Spinach

Steps:

  • Poached chicken:
  • In a 1 1/2-quart saucepan bring water to a boil with gingerroot; Scotch or Sherry, and salt to taste. Add chicken and simmer, covered, 12 minutes, or until just cooked through. Transfer chicken with tongs to a bowl and chill, covered, 20 minutes.
  • Make ginger scallion oil while chicken is cooling:
  • In a small bowl stir together ginger scallion oil ingredients.
  • Halve chicken lengthwise and cut across grain into thin slices. Stir oil and spoon over chicken.

POACHED CHICKEN WITH GINGER AND SCALLION SAUCE



Poached Chicken with Ginger and Scallion Sauce image

Provided by Michael Tong

Categories     Chicken     Ginger     Onion     Poach     Lunar New Year     Winter

Yield Makes 4 servings

Number Of Ingredients 9

1 3 1/2-lb. Chicken
1/2 cup sesame oil
6 tablespoons peanut, vegetable, or corn oil
1/4 cup finely shredded fresh ginger
3 scallions, green part included, trimmed and cut into fine strips, 4 inches long
2 tablespoons light soy sauce
2 teaspoons sugar
1 tablespoon dry sherry or shao hsing wine
1/2 teaspoon monosodium glutamate (optional)

Steps:

  • 1. Place the chicken in a covered stock pot filled with enough water to cover the chicken. Bring to a boil and simmer about 20 minutes. Turn off the heat and let the chicken stand in the cooking liquid until just warm. Drain, reserving the broth for another use. Rinse the chicken under cold water, pat dry, and rub lightly with sesame oil.
  • 2. Cut the chicken into pieces. Arrange neatly on a platter.
  • 3. Heat the peanut, vegetable, or corn oil in a small saucepan, and when it is hot add the ginger and scallions. Cook about 30 seconds; remove ginger and scallions with a slotted spoon, leaving the oil in the pan.
  • 4. Scatter the ginger and scallions over the chicken.
  • 5. Add the remain ingredients to the oil, bring to a boil and pour over the chicken. Serve at room temperature.

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