Cantonese Poached Chicken (Bai Qie Ji)

Method9 steps

1. 1

   Step 1: Keep the 3–4 lb whole chicken refrigerated until preparation. Remove any bag of giblets and any remaining cavity organs or stray feathers, keeping the skin intact. Pat dry without rinsing raw poultry, then wash hands and clean the raw-poultry utensils and work surface.

   Uses 3–4 lb whole chicken

2. 2

   Step 2: With the heat off, place the prepared raw chicken from step 1 in a large stockpot. Add enough poaching water to submerge it, then lift the chicken out into a separate raw-poultry container and keep it refrigerated while the water heats. Leave the measured water in the pot.

   Uses Prepared whole raw chicken · Water to submerge the chicken, as needed

   
3. 3

   Step 3: Add both whole scallions (2) and all five ginger slices to the measured pot water from step 2 and bring to a boil. Slowly lower the chicken from step 2 into the boiling water, legs down. Watch the pot closely and bring the water back to a boil.

   Uses Measured poaching water in the pot · 2 scallions · 5 slices ginger · Prepared raw chicken reserved while the water heats

   
4. 4

   Step 4: As soon as the water around the chicken from step 3 boils again, carefully lift the bird with sturdy utensils, allowing cooler water in its cavity to drain back into the pot. Lower it back into the same water and bring it just back to a boil, watching continuously.

   Uses Whole chicken in ginger-and-scallion poaching water

5. 5

   Step 5: As the water around the chicken from step 4 just begins to boil, lower the heat until barely simmering: a little gentle movement, without vigorous boiling. Cover and maintain this gentle simmer for about 35–40 minutes, checking first at 35 minutes. The approximate guide is roughly 10–11 minutes per pound; the actual time depends on the bird and its starting temperature. Continue gently if needed until fully cooked.

   Check gently poached chicken · 35 minUses Whole chicken returned to the hot poaching pot

   
6. 6

   Step 6: Check the chicken from step 5 with a food thermometer in the thickest breast and inner thigh, away from bone; both must reach at least 74°C. Continue gentle poaching if needed. Once fully cooked, carefully lift the bird out and place it in a clean bowl of ice and clean water. Cool completely, replenishing ice as needed. Keep the poaching stock separately.

   Uses Whole chicken lifted from its poaching stock · Clean water for the ice bath, as needed · Ice for cooling the cooked chicken, as needed

   
7. 7

   Step 7: While the cooked chicken cools, mix all 3 tbsp finely minced scallion whites and light-green parts, 2 tbsp finely minced ginger and 3 tbsp oil. Season with salt to taste. For an optional soy-sauce variation, spoon a portion of this plain sauce into a separate bowl and add soy sauce to taste, keeping some plain sauce available.

   Uses 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)

8. 8

   Step 8: Lift the completely cooled chicken from the ice bath in step 6 and let it drain. If desired, skim a little fat from the poaching stock in step 5 and brush it lightly over the skin for a glossy finish.

   Uses Cooled chicken drained from the ice bath · Optional skimmed fat from the poaching stock

9. 9

   Step 9: Carve the drained chicken from step 8 into manageable pieces and serve as six portions with the plain ginger-scallion sauce and optional soy-sauce variation from step 7. Add separately prepared steamed rice if desired. Serve promptly, or refrigerate the chicken and sauces promptly if holding. Cool the leftover poaching stock promptly in shallow containers, refrigerate it, and freeze for later use if desired.

   Uses Drained cooled poached chicken · Prepared plain and optional soy-seasoned ginger-scallion sauces · Ready steamed rice for serving, optional · Remaining poaching stock for prompt cooling and storage