Chinese Poached Chicken（Bai Qie Ji）
Chinese Poached chicken, known as "Bai Qie Ji," is a staple of Cantonese cuisine, also popular in other southern regions like Hong Kong and Macau. This dish uses a simple poaching method to retain the natural juices of the chicken, emphasizing its tender texture and pure flavor. Unlike other chicken dishes, poached chicken uses minimal seasoning to highlight the quality and freshness of the ingredients.
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Poached chicken is not only a delicious home-cooked dish but also a common feature at banquets and celebrations. Although the cooking method is simple, it requires high-quality ingredients and careful attention to detail to ensure the final dish is both flavorful and safe to eat. Here are some tips to help you make the best chinese poached chicken:
1.Choose Quality Chicken
Buy Quality Chicken: Opt for organic or antibiotic-free whole chickens to ensure the best flavor and texture.
Freshness: Ensure the chicken is fresh. If using frozen chicken, thaw it completely and keep it at a safe temperature during the process.
2.Hygiene and Safety
Clean the Chicken: Remove the innards and excess fat, and wash the chicken thoroughly.
Handle Raw Meat Safely: Avoid cross-contamination by using separate cutting boards and knives for raw chicken. Wash your hands and utensils thoroughly after handling raw chicken.
Cook Thoroughly: While poached chicken should be tender, ensure it reaches an internal temperature of at least 165°F (74°C) to prevent foodborne illness.
3.Prepare the Ingredients
Green Onions and Ginger: Use fresh ingredients, which can be found at Asian markets or large grocery stores.
Seasonings: Salt, soy sauce, and cooking oil are essential. Opt for low-sodium soy sauce to control salt intake.
4.Cooking Techniques
Control the Heat: After bringing the water to a boil, reduce to low heat and simmer the chicken for 2 minutes. Then, turn off the heat and let it soak for 30 minutes. This ensures the chicken remains tender and fully cooked.Cooling Process: It's crucial to submerge the cooked chicken in cooled boiled water or ice water. This step tightens the skin and enhances texture while ensuring hygiene.
5.Seasoning and Dipping Sauce
Prepare the Sauce: Combine minced ginger and green onion with a bit of salt. Heat oil and pour it over the mixture to enhance the aroma. Add light soy sauce to taste. You can also include sesame oil, chili, or other seasonings for more flavor.
Healthy Options: Reduce the salt in the sauce and add healthy oils like olive oil or low-sodium soy sauce.
6.Storage and Reheating
Immediate Consumption: Poached chicken is best eaten fresh. Store any leftovers in the refrigerator and consume them promptly.
Reheating: Reheat gently by steaming or microwaving to avoid drying out the chicken.
7.Enhance the Flavor
Chicken Broth: Use the poaching liquid to make a light chicken broth. Add mushrooms, greens, or tofu for a nutritious soup.
Side Dishes: Pair the chicken with refreshing vegetables like cucumber slices or celery sticks to add variety and nutrition.
By following these tips, you can create a delicious poached chicken that retains its traditional flavor while also catering to your personal preferences.
INGREDIENTS
MAIN INGREDIENTS
- 1 whole chicken (about 3-4 pounds), feet removed
ACCESSORIES
- 3 green onions, whites finely chopped
- 1.75 ounces fresh ginger, sliced and minced
SEASONINGS
- 5 teaspoons salt
- Cooled boiled water (as needed)
- 1 tablespoon cooking oil
- Light soy sauce (to taste)
DIRECTIONS
STEP 1
Prepare the Chicken:
Select a fresh whole chicken.
Remove the innards and excess fat.
Cut off the feet and rinse the chicken thoroughly.
STEP 2
Prepare the Pot:
Fill a large pot with enough hot water to completely cover the chicken.
Add the 3 whole green onions and ginger slices to the pot.
Stir in 4 teaspoons of salt.
STEP 3
Cook the Chicken:
Bring the water to a boil over high heat.
Carefully place the whole chicken into the pot, ensuring it is fully submerged.
Cover the pot, reduce the heat to low, and simmer for 2 minutes.
Turn off the heat and let the chicken soak in the hot water, covered, for 30 minutes.
Tip:
This method ensures the chicken stays tender and doesn’t overcook.
STEP 4
Cool the Chicken:
Prepare a bowl of cooled boiled water.
Once the chicken has soaked, gently remove it from the pot and place it into the cooled water.
Let it soak for about 15 minutes to tighten the skin and enhance the texture.
Remove the chicken and let it drain.
STEP 5
Cut the Chicken:
Chop the chicken into serving-sized pieces.
Arrange the pieces on a serving plate.
Tip:
Knife Skills:Use a sharp knife to first cut the chicken into large pieces, then into bite-sized chunks.Plating:Arrange the chicken pieces neatly on a plate, keeping the skin side up to enhance the visual appeal.
STEP 6
Prepare the Dipping Sauce:
In a small bowl, combine the minced ginger and finely chopped green onion whites.
Add 1 teaspoon of salt and mix well.
Heat 1 tablespoon of oil in a pan until hot.
Pour the hot oil over the ginger and onion mixture, stirring to combine.
Add a splash of light soy sauce and mix well.
Tip:
Adjust the amount of light soy sauce to taste.
STEP 7
Serve:
Serve the poached chicken with the dipping sauce on the side. Enjoy with rice and vegetables for a complete meal.
Recipe analyzer
- Recipes: Chinese Poached Chicken（Bai Qie Ji）
- Main Ingredients:3
- Servings per recipe:1
- Servings size:1.2 kg
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Energy (calories)：1156 kcal
-
Protein：196.92 g
-
Fat：27.13 g
Why gray?
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Carbohydrates：21.04 g
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Protein: 72%836 kcal
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Fat: 21%244 kcal
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Carbohydrates: 7%77 kcal
The ratio shows whether the proportion of both fatty acids in your diet is optimal. Red color means too much of Omega 6 or too little of Omega 3. The data are rounded off and approximate.
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