Delicious poached chicken

poached chicken, also known as "bai zhan ji" or "san huang you ji," is a traditional Chinese dish originating from Guangdong province and is a classic Cantonese cuisine. It is characterized by its visually appealing presentation with yellow skin and white meat. The chicken is tender, juicy, and exceptionally flavorful, making it highly delicious. The meat is pure white with a layer of yellowish skin, imparting a delightful aroma of scallion oil. Garnished with scallion flowers, it is typically served with ginger paste, minced garlic, and soy sauce, maintaining the chicken's freshness and original taste, leaving a memorable impression.

If you want to make tender and juicy poached chicken, it's actually not as difficult as it may seem. Here's what you need to know about preparing this dish to ensure it's both well-cooked and delicious:

1.What is poached chicken?

poached chicken is a distinctive dish of the Chinese cuisine, originating from Guangdong province and a traditional Cantonese delicacy. It is a cold dish that originated in Qing Dynasty folk restaurants, where chickens are boiled without seasoning, resulting in its name "poached chicken" (白斩鸡) or "white-sliced chicken." The dish features golden-yellow skin, smooth and tender meat, exceptionally delicious flavor, and is known for its enduring popularity.

2.How to cook poached chicken to be tender?

To achieve tender poached chicken, the key lies in ingredient selection, cooking time, and culinary technique.

Firstly, start with choosing tender chicken. Opt for chickens with tender meat, such as young roosters around 3 months old, preferably of the "three-yellow" variety. These chickens have tender meat and minimal gaminess.

Next, the cooking time and technique are also crucial. When cooking poached chicken, start by bringing water to a boil over high heat. Then, immerse the chicken into the pot and perform the "three blanching and three cooling" method. This involves dipping the chicken into boiling water for 10 seconds, lifting it out and letting it cool for 10 seconds, and repeating this process three times. This method helps the chicken skin to contract, sealing in moisture and ensuring the meat remains tender.

Afterward, place the chicken back into the boiling water, reduce the heat to low, and simmer for a short time, approximately 10 minutes. Cooking the chicken for too long will result in tough meat.

Finally, after cooking, the chicken should be immediately immersed in ice water. This technique utilizes the principle of thermal expansion and contraction to make the chicken firm and smooth, while also crisping up the skin.

3.How long does poached chicken generally need to cook?

The cooking time for poached chicken can vary depending on the size of the chicken, its variety, and the cooking method used. Generally, the cooking time for poached chicken ranges from 10 to 30 minutes. It's important to control the heat during cooking—start by bringing the water to a boil over high heat, then reduce to a simmer over low heat to ensure the chicken cooks evenly without becoming tough from overcooking.

After cooking, it's beneficial to let the chicken steep in the hot broth for a period of time, typically between 15 to 30 minutes. This allows the flavors to meld and helps maintain the chicken's tenderness. The exact timing can also depend on the size of the chicken and the specific cooking method employed.

4.Should poached chicken be cooked in cold water or hot water?

poached chicken can be cooked using either cold water or hot water, each method offering its own unique charm.

The traditional method of "hot water cooking" preserves the essence of poached chicken by instantly locking in its tenderness and original flavors through high temperature. On the other hand, the emerging technique of "cold water cooking" gradually heats up the chicken during the cooking process, resulting in a tender and flavorful texture that differs significantly from the traditional method.

5.What type of chicken is used for poached chicken?

poached chicken is often made with "san huang ji" (three-yellow chicken) as the main ingredient. This type of chicken is primarily found in Guangdong, Guangxi, Fujian, and Yunnan provinces, known for its tender texture and delicious flavor. It has low fat content, high protein content, and is nutritionally rich.

The following recipe can produce the most delicious and tender chicken. It's one of the simplest methods to ensure the chicken is juicy and flavorful. I personally enjoy this approach very much and encourage you to save and try it out.