Cantonese Poached Chicken
By Dana Rao (@cookwithdanaa)
Oct 8, 2021
A cantonese classic recipe. The tender and juicy chicken pairs perfectly with the ginger scallion oil.
Prep Time: 10 mintes
Cook time: 45 minutes
Total Time: 55 minutes
Serving Size: 2
|chicken breast or chicken thigh
(cooking times vary, see directions)
Ginger scallion oil:
|green onions, sliced
|Yóu Yóu tea seed oil
- Slice green onions and grate ginger in a bowl. Add salt and chicken bouillon.
- Heat 1/2 cup tea seed oil or neutral oil of choice in a pan on medium-high heat. Once you see smoke (takes 3-5 minutes), turn off the fire and add the hot oil to green onions and grated ginger. Then, mix together.
- To make the chicken, mix salt and water to brine the chicken.
- For chicken breast, soak for 15 minutes. Then rinse with running water 2-3 times. Remember to wash the sink with warm water and soap to prevent contamination from the raw chicken.
- For chicken thigh, soak for 30 minutes to 45 minutes. Then rinse with running water 2-3 times. Remember to wash the sink with warm water and soap to prevent contamination from the raw chicken.
- Next, boil a big pot of water. Once the water is boiling, slowly dip chicken in the water. Add two slices of ginger to the water.
- For chicken breast, cook for 10 minutes in boiling water on medium heat. Take chicken breast out of the water and let it rest for 10 minutes on the plate.
- For chicken thigh (with bone), cook for 25 minutes in boiling water on medium heat. Turn off the heat and leave chicken in the water with the pot covered for 20 more minutes. Since chicken thigh with bone can be harder to cook depending on size, poke the center to see if the juices run clear.
- Cut chicken in slices. Dip the chicken in the ginger scallion oil and serve with hot white rice and leafy vegetables (choy sum is my favorite). Hope you enjoy!
- To make the ginger scallion oil, you will need to heat your oil until its smoking in the pan. The perfect oil to use would be high smoke point Tea Seed Oil. This cooking oil can be heated up to 485F and provides a neutral and smoky flavor to the ginger scallion oil!